Have you tried the Toffee Crisp Bitesize pieces you can now get in those things they call ‘share’ bags? If you haven’t you’re really missing out. They’re a regular snack in my house and because they’re miniature they have the habit to make you feel less guilty about eating all of them. Though my Mum will state that not much can live up to the real deal, I decided to bring another delicious alternative to the table, Toffee Crisp Brownies.
My original recipe idea for this was going to involve a lot of layers and potentially a bit more effort, so the great thing about this one is that there is no faff and like the holy chocolate bar itself, all the crucial ingredients (crispy cereal, caramel and chocolate) are mushed together to create a mouthful of pure gorgeousness. Though there is some layering involved (Bezza aka Mary Berry would be proud) it simple consists of pouring half your brownie mixture for the bottom, then sprinkling some Rice Krispies (or some other rice cereal) and caramel on top before a final topping of the leftover brownie mixture. The timing and size of the tin means you are left with a dense, fudgy and rich brownie with a little crunch thanks to both the added caramel on top and the cereal pieces within.
TIP: I use a 23cm sized tray and cook for 20-25 minutes. If you’re using a 20cm square tin the brownies will be slightly thicker so will need to cook for longer – this usually takes around 30-40 minutes. Once baked, the brownies will keep for up to three days in an airtight container – though they’re best demolished a few hours after baking.
Ingredients (makes 12 when baked in a 23cm square tin):
- 185g unsalted butter, at room temp
- 100g plain flour, sifted
- 200g golden caster sugar
- 75g soft brown sugar
- 20g cacoa powder or cocoa powder, sifted
- 3 eggs
- 185g dark chocolate
- 1/4 tsp baking powder
- 150g Rice Krispies
- 150g caramel sauce (you can use this recipe or use shop bought, I like Carnation caramel)
- Begin by preheating the oven to 180 degrees C and line a 23cm baking tin
- Melt the butter and dark chocolate in a saucepan over a low heat, stirring continuously. Once completely melted, set aside to cool
- Place the sugars and eggs into a mixing bowl and whisk for a few minutes until well combined and the mixture is light, fluffy and almost double in size
- Pour the chocolate/butter mixture into the bowl with the sugar/egg mixture and stir
- Next add the sifted flour, cacoa powder and baking powder into the bowl and gently fold it in with a metal or wooden spoon until just combined – it doesn’t matter if the brownie mixture is slightly lumpy
- Pour half the brownie mixture into the baking tray, leveling with the back of a spoon or a pallet knife and then cover with a generous layer of Rice Krispies, followed by almost all of the caramel (save some for drizzling on top)
- Pour the remaining brownie mixture on top, again smoothing over with a spoon or palette knife before drizzling some of the remaining caramel on top
- Bake in the oven for around 20-25 minutes until the top has become shiny and it flakes away as you touch it.The middle should have only a slight wobble to it as you move the baking tray too and you can also test the middle has cooked by poking a metal skewer/cake tester in the middle which should come out almost clean
- Leave the brownie to cool in the tin completely before serving. As an additional option, I like to leave mine in the fridge for two hours once the brownie has cooledin its tin to make it easier to cut and enhance the fudgy texture