The weekend is here and it’s time to make some tasty treats! Somehow, we always tend to make brownies during the weekends. Guess it’s definitely one of our favorites! These Caramel Crunch Brownies are inspired by Donna Hay‘s great recipe.
It’s a layer of fudge brownies, homemade caramel and Rice Krispie cereal, then topped with silky chocolate ganache.
I stared with making my brownie recipe. I poured the batter into a 9 inch parchment or non stick foil lined square pan. After baking it, refrigerate it overnight.
The next day, make the second layer. I’ve always been a little intimidated by the thought of making homemade caramel. Probably because I’ve tried to once or twice and nothing happened. The sugar and water just kept boiling down until there was nothing but a hard sugary brick! I could never understand what I did wrong… until recently. I would always stir the mixture over and over the whole entire time. I have since learned that you can’t do that. Do not stir it at all, after the sugar dissolves, while it’s cooking.
When it turns a caramel color after 8-10 minutes, you can then mix it and remove the pot from the heat. Also at this point you add your butter and cream.
Now you add the rice cereal and stir together. Place the caramel Rice Krispies on top of the brownies. Smooth with a spatula. Place into the refrigerator to set for about 30 minutes to 1 hour.
Now place the chocolate and cream in a microwave safe bowl and microwave for about 45- 60 seconds. When you take the bowl out, the chocolate will not look fully melted. Begin stirring. As you stir, it should fully melt and look silky. Pour on top of the caramel krispies and smooth with a spatula. Place back into the refrigerator to fully set, about 15-30 minutes.
These brownies were exceptional! Definitely give these a try!
Caramel Crunch Brownies
Ingredients
Brownies
- 1 stick butter
- 1/2 cup oil
- 1/2 cup dark cocoa
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 cup boiling water
Caramel Crunch
- 2 cups sugar
- 1/2 cup water
- 1/2 cup cream
- 3 1/2 tbsp butter
- 3 1/2 cups Rice Krispy cereal
Ganache
- 1 1/2 cups dark chocolate chopped (or chocolate chips)
- 1/2 cup heavy cream
Instructions
Brownies
- Melt the butter oil and cocoa power in the microwave or on the stove top. Stir in the rest of the ingredients. Add the boiling water at the end. Pour into a 9 inch square pan. Bake at 350 for 30 minutes. Cool on a wire rack. Refrigerate overnight.
Caramel Crunch
- Place sugar and water in a medium saucepan over low heat and stir once. When the sugar is dissolved, increase the heat to high and bring to a boil and cook without stirring for 8-10 minutes until golden.Carefully add the cream and butter and stir until combined. Add the cereal and stir until combined. Pour mixture over the brownies and smooth the top. Refrigerate for 30 minutes.
Ganache
- Place the chocolate and cream in a microwave safe bowl and heat for 45-60 seconds. Stir until fully melted and smooth. Pour over the caramel mixture and refrigerate until chocolate is set. Slice and serve.
