Crack Brownies
Indulge in the ultimate dessert experience with these decadent Crack Brownies, a multi-layered treat that combines rich, fudgy brownies, gooey caramel, and a crispy chocolate topping. Perfectly balanced with sweet and salty notes, these addictive brownies are made from pantry staples like unsweetened cocoa powder and semi-sweet chocolate chips, layered with melted caramels, and topped with crisped rice cereal coated in smooth milk chocolate. Each bite delivers a symphony of textures, from the chewy center to the satisfying crunch on top. With a quick prep time of just 20 minutes, these show-stopping brownies are ideal for celebrations, potlucks, or when you're craving pure indulgence. Easy to make yet irresistibly gourmet, this recipe is guaranteed to steal the spotlight and keep everyone coming back for more!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 pieces large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 0.5 teaspoons salt
- 0.75 cup semi-sweet chocolate chips
- 14 ounces soft caramels (unwrapped)
- 3 tablespoons heavy cream
- 1.5 cups crisped rice cereal
- 1 cup milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease it.
In a large microwave-safe bowl, melt the butter. Stir in the sugar and vanilla extract until smooth.
Add the eggs, one at a time, whisking well after each addition.
Stir in the cocoa powder, flour, and salt until just combined. Fold in the semi-sweet chocolate chips.
Pour the brownie batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until the edges are set but the middle is slightly fudgy. Let cool completely in the pan.
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
Pour the caramel over the cooled brownies, spreading it into an even layer. Allow it to set for 15-20 minutes.
In another microwave-safe bowl, melt the milk chocolate chips in 20-second increments, stirring until smooth.
Fold the melted milk chocolate into the crisped rice cereal until fully coated.
Evenly spread the chocolate-cereal mixture over the caramel layer. Gently press down to create a firm top layer.
Refrigerate the brownies for 1 hour to fully set before cutting into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 69.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
