introduction

This cake brings warm nut taste and a fun crunch. You get soft cake with caramel bits, chips, and cookie bits on top. Try it for a week night treat or a small party. You can read a simple note on a similar cake at Caramel Crunch Cake.

why make this recipe

This cake tastes rich and home made. The brown butter gives a deep nut note. The cookie top gives a crisp bite. You can make it fast with few moves. If you like sweet and crunch, try a related pan treat like buttery pecan rolls for more ideas.

how to make Brown Butter Cookie Caramel Crunch Cake

Make the brown butter first to build the main taste. Mix wet and dry parts next. Fold in the bits so they spread in the cake. Pour the mix in the pan and add the cookie top. For a layered take, look at a layer cake idea for tips on layers.

Ingredients :

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups caramel bits
1 cup chocolate chips
1 cup crushed cookies (for topping)

You can swap or add items from a similar recipe like Chocolate Caramel Toffee Crunch Cake if you want new bits.

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Melt the butter in a small pan over medium heat. Stir as it cooks. Cook until the butter turns golden and smells nutty. Take it off the heat and let it cool a bit.
Put the cooled brown butter, brown sugar, and granulated sugar in a large bowl. Stir well.
Add the eggs and vanilla. Mix until smooth.
In another bowl, whisk the flour, baking soda, and salt. Add the dry mix to the wet mix a little at a time. Stir until just mixed.
Fold in the caramel bits and chocolate chips. Do not over mix.
Pour the batter into the pan. Smooth the top with a spatula.
Sprinkle the crushed cookies over the top of the batter. Press them lightly so they stick.
Bake 25–30 minutes. A toothpick in the center should come out clean.
Let the cake cool in the pan. Cut into squares to serve.

how to serve Brown Butter Cookie Caramel Crunch Cake

Cut the cake into squares and put them on a plate. Serve warm or at room heat. Add a scoop of plain ice cream for a warm treat. For a rich feel, top with a small pour of warm caramel. See a creamy version for more ideas at Creamy Chocolate Caramel Toffee Crunch Cake.

how to store Brown Butter Cookie Caramel Crunch Cake

Cover the cake with foil or put it in a sealed box. Keep it at room heat for up to two days. For more time, place it in the fridge for up to five days. You can also cut pieces and freeze them in a tight box for up to two months. Thaw in the fridge before you eat.

tips to make Brown Butter Cookie Caramel Crunch Cake

Watch the butter when it browns. It can burn fast.
Let the butter cool a little so the eggs do not cook when you add them.
Fold the chips and bits in with a soft hand to keep the cake light.
Press the cookie crumbs on top so they stay while the cake bakes.
Use a toothpick to check doneness near the center.

variation (if any)

Add nuts like chopped pecans or walnuts for more crunch.
Swap chocolate chips for white chocolate or butterscotch chips.
Use salted butter and cut added salt to 1/4 teaspoon for a salty-sweet tone.
Make it in an 8×8 pan for a thicker cake and bake a few minutes longer.

FAQs

Q: Can I use salted butter?
A: Yes. Use smaller salt in the mix like 1/4 teaspoon.

Q: Can I make the cake ahead?
A: Yes. You can bake it a day ahead. Keep it covered at room heat.

Q: What if my caramel bits sink?
A: Toss bits in a bit of flour before you fold them in. This helps them stay in the batter.

Q: Can I use a hand mixer?
A: Yes. Use low speed when you add the dry mix. Do not over beat.

Q: How do I reheat a slice?
A: Warm a slice in the oven or microwave for a few seconds. Serve warm.

Conclusion

Try this cake when you want a soft, nutty treat with a crisp top. For a copied whole store style, see Brown Butter Cookie Caramel Crunch Cake (Whole Foods Copycat …).