caramel crunch bar brownies
Three cheers for three layers!
Ingredients
brownies
- 10 tbsp butter
- 1 cup dark or semi-sweet chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp instant coffee/espresso (optional)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
caramel sauce
- 1 cup sugar
- 4 tbsp butter
- 1/2 cup heavy whipping cream 1
- 1 tsp vanilla extract
crunch bar layer
- 3 cups Rice Krispies cereal
- 1 cup dark or semi-sweet chocolate chips
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- Start with the brownies. In a microwave-safe bowl, melt the butter and chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined.
- Spread the brownie batter into the prepared baking pan. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the tray on a wire rack and let cool at least 30 minutes.
- Next, make your caramel. In a saucepot, melt the sugar, whisking constantly, until completely liquified and a golden amber hue. Add in the butter - be carefully, it WILL splatter - and stir until melted. Pour in the heavy cream and heat an additional 2-3 minutes until the caramel thickens slightly. Remove from heat and stir in the vanilla.
- Pour the caramel over the brownies and gently spread with an offset spatula or flat knife. Or, the back of a regular ole spoon, if you're roughin' it like Bear Grills.
- For the crunch bar layer: In a large microwave-safe bowl, melt the chocolate chips and butter for 1 minute. Stir, then heat an additional 20-30 seconds until completely smooth. Add the Rice Krispies cereal and stir until completely coated. Pour over the caramel layer and press firmly onto the caramel with a spatula or the bottom of a measuring cup.
- Place the brownies in the fridge for at least 20 minutes to allow the layers to set.
- When ready, slice the brownies into 12-16 individual servings. Enjoy!
Notes
*Slicing tip: To make cutting the brownies easier, run your knife (a large chef's knife, preferably) under hot water between each segment you cut. This will loosen the Krispies and caramel so you don't break your elbow trying to press down on the brownies. And, saves some of their integrity, too. They will still be tricky, but the hot knife trick helps.