This pie tastes like Oreo cookies, a fudgy brownie and a bowl of cereal had a baby… that’s the best way I can describe it! There’s something about cornflakes and brownies that are a match made in dessert heaven. When you through in the Oreo pie crust in the mix it tastes insanely good.
Why should I make this Caramel Crunch Brownie Pie?
You should make this Caramel Crunch Brownie Pie because who wants regular smegular caramel crunch brownies. An Oreo pie crust version is much more impressive and delicious. Also, this pie is pretty easy to make which we love…no one wants to spend hours making a dessert, we just want to eat it!
Sounds great how do I make it?
Oreo pie crust
Blitz two packets of Oreo cookies in a food processor
Add 4 tbsp butter in the microwave, pour over the Oreo crumbs, mix together with a spoon until combined.
Push the crumbs into a one-and-a-half-inch deep pie dish, and put them in the fridge.
Brownie layer
Melt the chocolate & butter in the microwave, 20 seconds at a time until melted.
Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer until creamy, fold in the cooled chocolate and butter mix with a spatula.
Sieve the flour and cocoa together then fold into the chocolate butter mix with a spatula.
Caramel crunch layer
Add the sugar into a saucepan, melt over medium heat. Occasionally stir the melted sugar until you have a golden brown colour. make sure not to burn the caramel.
Remove from the heat, then pour in the heavy/double cream, then the butter. Stir until combined then put back on the stove to cook for 5 mins.
Pour the on top of the cornflakes, mix in the caramel, then spread on top of the cooled brownie pie. Once set either at room temperature or in the fridge for 1-2 hours serve your masterpiece and enjoy! (personally, I like to set mine at room temperature so the brownie layer remains nice and fudgy)
Brownie Making Tips
Use good quality chocolate, it really does make a difference. I personally use dark chocolate that’s 56% cocoa solids. Don’t go higher than 60%, your brownies would be too bitter.
Use butter over margarine for a richer flavour.
Do not overbake your brownies, check them 5 mins before the total baking time.
When you do check your brownies use a wooden skewer, the metal ones can come out clean when in fact the brownies are not done. (The mixture sticks to the wooden skewers better)
Blitz two packets of Oreo cookies in a food processor.
Add 4tbsp butter in the microwave, pour over the Oreo crumbs, mix together with a spoon until combined.
Push the crumbs into a 23cm/9" pie dish, put in the fridge.
Brownie layer
Melt 200g dark chocolate & 200g butter in the microwave, 20 seconds at a time until melted.
Mix the 3 eggs, 200g caster sugar & 1tbsp vanilla extract with an electric beater/stand mixer until creamy, fold in the cooled chocolate and butter mix with a spatula.
Sieve the 160g flour and 40g cocoa together then fold into the chocolate butter mix with a spatula.
Add the brownie mix into the Oreo pie crust, smooth the top with a spatula or a spoon, bake @170c 25-30mins.
Caramel crunch layer
Add the 300g caster/granulated sugar in a saucepan, melt over medium heat. Occasionally stir the melted sugar until you have a golden brown colour. make sure not to burn the caramel.
Remove from the heat, then pour in the 225ml heavy/double cream, then the 115g butter. Stir until combined then put back on the stove to cook for 5 mins.
Pour the on top of the cornflakes, mix, then spread on top of the cooled brownie pie. Once set either at room temperature or in the fridge for 1-2 hours, serve your masterpiece and enjoy! (personally I like to set mine at room temperature so the brownie layer remains nice and fudgy)
