Crunchie bar and salted caramel brownies
Prep time: 30 minsTotal time: 
Crunchie bar and salted caramel brownies
Prep time: 30 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- 1 x 260g jar of Taste the Difference salted caramel sauce
- 150g unsalted butter, plus extra for greasing
- 200g golden caster sugar
- 100g golden syrup
- 250g dark chocolate, 72% cocoa solids, roughly chopped
- 4 medium eggs, beaten
- 1 tsp vanilla extract
- 100g plain flour
- 4 x 32g Crunchie bars, cut into large shards
Step by step
Chill the caramel the day before. Brownies can be kept in the fridge for 1 day before the Crunchie topping starts to soften. Without the topping, they keep for up to 4 days in the fridge, or can be frozen for up to 1 month.
- You need the caramel to be firm, otherwise it will dissolve into the brownie when baking, so pop it in the fridge for a minimum of 2 hours, but preferably overnight.
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Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line a 20cm square fixed-base cake tin. Put the butter, caster sugar and syrup in a heavy-based saucepan and place over a medium low heat. Stir the mixture until it’s smooth and the sugar has almost melted. Remove from the heat and stir in the chocolate until smooth. Pour into a bowl and cool for 20 minutes until lukewarm, then mix in the eggs and vanilla. Sift in the flour and a pinch of salt, and fold through until just combined.
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Pour half of the mixture into the tin and use a tablespoon to dollop over 16 equally sized spoonfuls of the salted caramel. Sprinkle on the shards of 2 Crunchie bars, then pour the remaining brownie mixture over the top to cover. Bake for 40-45 minutes. The brownie will still have a wobble to it, but will set during cooling. Sprinkle over the remaining Crunchie shards if using and press in very lightly.
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Cool in the tin for 20 minutes, then transfer to the fridge for 2 hours to set before slicing.
