Gooey Caramel Crunch Brownies – Looking for a sweet treat that combines the richness of chocolate with a delightful crunch? These Gooey Caramel Crunch Brownies are your new favorite dessert. With layers of fudgy brownies, buttery caramel, and crispy cornflakes, this recipe brings together everything you crave in a dessert—sweet, salty, and crunchy. Perfect for indulging at family gatherings or simply as a weekend treat.
The first time I made these brownies, I was aiming to bring a show-stopping dessert to a family barbecue. My husband is a die-hard chocolate lover, while my child can never resist anything with caramel. So, why not blend the two? When they both took a bite, their eyes lit up, and I knew I had a winner. Now, this dessert is requested on every special occasion, and honestly, it’s hard to stop at just one piece.
What makes this Gooey Caramel Crunch Brownies truly special?
These brownies are everything you want in a dessert and more. You get that perfect balance of chewy, gooey brownie goodness with a layer of crunchy caramel-coated cornflakes that’s both sweet and slightly salty. The dark cooking chocolate and a touch of salted butter add depth to the flavor, making each bite rich and irresistible. Plus, it’s easy to make, and the aroma while baking will have everyone in the kitchen asking, “Is it ready yet?”
What You Need To Make This Gooey Caramel Crunch Brownies Recipe?
Dark Cooking Chocolate: This is where the magic starts. Go for a good quality dark chocolate—at least 70% cocoa. Trust me, the richer, the better. It’s what makes the brownie layer so deeply fudgy and indulgent. If you’re a chocoholic, you’ll appreciate every single bite.
Salted Butter: I love using salted butter here because it gives a little balance to all that sweetness. It’s like adding a tiny whisper of salt that makes the chocolate flavor pop. You can totally use unsalted if that’s what you have, but maybe toss in a pinch of salt to make up for it.
Brown Sugar & Caster Sugar: Why two kinds of sugar? The brown sugar gives that lovely, chewy texture and a hint of molasses, while the caster sugar helps everything blend smoothly. It’s like a one-two punch of sweetness that just works.
Cornflakes: Okay, this might sound weird at first, but trust me—these are the secret to that addictive crunch on top. They get all coated in gooey caramel and turn into the most satisfying crispy layer. Plus, it’s such a fun texture contrast with the fudgy brownie base.
Heavy Cream: This is what makes the caramel layer silky smooth. The trick is to heat it up before adding it to the toffee mixture, so it blends right in without a fight. It’s all about that creamy, dreamy finish.
Eggs & Egg Yolk: Adding an extra yolk is my little trick for a super fudgy texture. The yolk adds richness, making each bite more decadent. It’s a small thing, but it makes a big difference.
Vanilla Extract: This one’s simple but essential. A splash of vanilla pulls all the flavors together and makes everything taste like it was made in a bakery. Just don’t skip it, okay?
Granulated Sugar (for the caramel): Patience is key here. Take it slow, and let it melt down gently so you don’t end up with a burnt, bitter mess. You’re aiming for a beautiful golden caramel that’ll have you licking the spoon.
Steps To Make Gooey Caramel Crunch Brownies:
Fudgy Brownie Layer:
First things first, preheat your oven to 170°C / 350°F (or 190°C / 375°F if you’re not using a fan). Grab a 23×33 cm (9×13 inch) baking tin, give it a spray with some oil, and line it with baking paper. Leave a bit of overhang so you can lift the brownies out easily later—trust me, it’s a lifesaver. Pro tip: Use bulldog clips to keep the paper in place while baking.
Melt the butter and sugar: Toss the brown sugar, caster sugar, salted butter, and chopped dark chocolate into a heatproof bowl. Pop it in the microwave for 30 seconds at a time, giving it a stir after each zap. Keep going until everything’s melted and smooth. It might be tempting, but don’t rush this part—slow and steady wins the race.
Mix in the eggs: Add in the eggs and that extra yolk, and give it a good whisk until it’s all nice and combined. Then, stir in the flour, cocoa powder, and vanilla extract until the batter is smooth and ready to go.
Bake: Pour the batter into your prepped tin, smoothing out the top. Bake for around 25-30 minutes. Let it cool to room temp before you start on the next step—patience, my friend!
Cornflake Layer:
Make the toffee: Grab a large saucepan and add the granulated sugar. Heat it on low-medium, stirring gently until it starts to melt down. Once it’s all melty, let it come to a gentle boil. Watch it carefully—it should turn a beautiful golden color and hit about 118°C / 245°F. Seriously, don’t walk away at this point; sugar can go from perfect to burnt faster than you think!
Add the cream and butter: Slowly pour in the hot heavy cream, stirring all the way. Once that’s mixed in, add the butter and keep stirring until it’s fully combined. Let it cook on high for another 5 minutes, or until it hits 120°C / 250°F.
Coat the cornflakes: Take the caramel off the heat, then pour in the cornflakes. Gently fold them through, making sure every flake is nicely coated in that gooey caramel goodness. Pour this over the brownie layer and spread it out evenly.
Let It Set:
Let the whole thing sit at room temperature for about 30 minutes, then pop it in the fridge for 2 hours. This helps everything set properly, making it way easier to slice up later.
Slice and Serve: For those perfect, clean cuts, grab a sharp knife and run it under hot water, then dry it off. Slice into 20 squares (4×5), and voila! You’ve got a batch of gooey, crunchy brownie magic. These are great chilled or at room temp, so feel free to enjoy them however you like.
Tip:
When it comes to making that perfect caramel for the cornflake layer, patience is your best friend. Start by melting the sugar slowly over low-medium heat. It’s tempting to crank up the heat and speed things up, but trust me, that’s how you end up with burnt, bitter caramel. Keep stirring gently as the sugar melts, and don’t panic if it clumps up at first—it will all smooth out as it melts. And once it starts turning that beautiful golden color, keep your eyes glued to it. Caramel can go from “just right” to “uh-oh, burnt” in a matter of seconds.
Here’s another little trick: heat your heavy cream before adding it to the caramel. Adding cold cream to hot caramel can make it seize up and turn lumpy. Warm cream blends right in, giving you that smooth, luscious finish. The whole process might sound a bit tricky, but once you get the hang of it, you’ll be whipping up caramel like a pro. So take your time, keep that thermometer handy, and enjoy the process.
Frequently Asked Questions:
Can I use margarine instead of butter for the recipe?
Technically, yes, but I wouldn’t recommend it. Margarine doesn’t have the same rich flavor as butter, and it won’t give you that deep, savory note that balances out all the sweetness. Plus, the texture might be a little off. If you’re going to indulge, go for the real deal—salted butter all the way.
Can I use other cereals instead of cornflakes for the topping?
Absolutely! If you’re feeling adventurous, you can swap the cornflakes for something like Rice Krispies, crushed pretzels, or even crushed nuts. Each will give a slightly different texture, but they’ll all add a nice crunch. Just keep in mind that cereals like Rice Krispies might make the topping a bit lighter and crispier, while pretzels or nuts will add a more savory, salty note. Experiment and see which combo you love the most!
How should I store these brownies?
These beauties are best kept in an airtight container, either in the fridge or at room temperature if you like a softer bite. If you’re storing them in the fridge, let them sit out for a few minutes before serving, so the caramel softens up a bit. Oh, and if you somehow have leftovers (I mean, good luck with that!), they’ll keep for up to a week—but they’re usually gone way before then.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gooey Caramel Crunch Brownies
Ingredients
Brownie Layer:
- 100 grams brown sugar
- 105 grams caster superfine sugar
- 100 grams salted butter
- 160 grams dark cooking chocolate chopped
- 2 large eggs at room temperature (about 55 grams each)
- 1 egg yolk
- 115 grams all-purpose flour plain flour
- 25 grams cocoa powder sifted
- 7 grams vanilla extract
Cornflake Layer:
- 315 grams granulated sugar
- 250 milliliters hot heavy cream
- 125 grams salted butter cut into pieces
- 1 teaspoon vanilla extract
- 200 grams cornflakes
Instructions
Fudgy Brownie Layer:
Preheat and Prep:
- First, set your oven to 170°C (350°F). If your oven doesn’t have a fan, bump it up to 190°C (375°F). Grab a 9x13-inch (23x33 cm) baking tin, spray it with a bit of oil, and line it with baking paper. Leave some extra paper hanging over the sides so you can lift the brownies out easily. Believe me, it’ll save you a lot of hassle. If the paper keeps slipping, use bulldog clips to hold it in place—works like a charm!
Melt the Sugar and Butter:
- In a heatproof bowl, mix together the brown sugar, caster sugar, salted butter, and chopped dark chocolate. Microwave it in 30-second bursts, stirring with a whisk in between, until everything is melted and smooth. Don’t rush this part; let it all blend into a silky, delicious mix.
Whisk in the Eggs:
- Now, add in the eggs and that extra egg yolk. Give it a good whisk until it’s all nicely combined. Now, go ahead and stir in the flour, cocoa powder, and a splash of vanilla extract. Keep stirring until the batter looks smooth and perfectly mixed, and you're good to go.
Bake:
- Pour the batter into your prepared baking tin, smoothing out the top. Pop it in the oven and let it bake for about 25-30 minutes, or until the brownies are nicely set. Let them cool completely to room temperature before adding the next layer. You don’t want to rush this step—cooling keeps the layers from mixing.
Cornflake Layer:
Make the Toffee (Patience is Key!):
- Pour the granulated sugar into a large saucepan and heat it over low to medium heat. Stir it gently with a wooden spoon until it starts to melt. Let it bubble and cook until the sugar turns into a rich, golden toffee and reaches about 118°C (245°F). Keep a close eye on it because it can go from perfect to burnt really quickly!
Add Cream and Butter:
- Slowly pour in the hot heavy cream, stirring as you go, then add the butter. Keep mixing until it all comes together into a smooth caramel. Turn up the heat a bit, and let it cook for another 5 minutes or so until the caramel reaches 120°C (250°F). You’re looking for a caramel that’s thick, glossy, and just downright irresistible.
Mix in the Cornflakes and Spread:
- Take the pan off the heat, then add the cornflakes. Gently fold them through the caramel with a wooden spoon until every piece is coated. Pour this sticky, crunchy mix over the cooled brownie layer and spread it out evenly.
Set and Slice:
- Let the whole thing sit at room temperature for about 30 minutes, then pop it in the fridge for 2 hours to firm up. This helps everything set, so slicing is a breeze.
Perfect Slices Every Time:
- When you’re ready to cut, grab a sharp knife and run it under hot water, then dry it off. This trick helps you get clean cuts through that sticky caramel cornflake layer. Cut into 4x5 squares, and there you have it! Serve chilled or at room temp, whichever you prefer.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
