Cornflake Brownies Chocolate Crispy (Print Version)
# Ingredients:
→ Brownie base
01 -
225 g unsalted butter
02 -
140 g dark chocolate
03 -
5 large eggs
04 -
180 g brown sugar
05 -
180 g granulated sugar
06 -
100 g plain flour
07 -
50 g cocoa powder
08 -
0.25 teaspoon salt
→ Cornflake caramel layer
09 -
480 g granulated sugar
10 -
150 g unsalted butter, at room temperature
11 -
300 ml double cream, warm
12 -
1 teaspoon salt (or to taste)
13 -
220 g cornflakes
# Instructions:
01 -
Preheat the oven to 180°C. Grease and line a 23 x 30 cm baking tin.
02 -
Combine butter and dark chocolate in a saucepan over medium heat. Warm gently, stirring until melted and smooth. Set aside to cool.
03 -
In a large bowl, beat eggs, brown sugar, and granulated sugar with an electric mixer until lightened and doubled in volume.
04 -
Pour cooled chocolate mixture into the eggs and sugar. Whisk to combine, then gently fold in plain flour, cocoa powder, and salt until a smooth batter forms.
05 -
Pour the batter into the prepared tin and bake for 35–40 minutes, or until a toothpick inserted in the centre comes out with moist crumbs. Allow to cool in the tin for 10 minutes.
06 -
Add one quarter of the sugar to a high-sided non-stick saucepan over medium heat, stirring constantly until it begins to melt. Gradually incorporate remaining sugar in three additions, allowing each portion to melt before adding the next. Stir continuously until the sugar is fully melted and amber in colour.
07 -
Remove saucepan from heat. Immediately add half the butter, stirring until incorporated, then add the remaining butter. Once smooth, slowly pour in the warmed double cream, mixing constantly.
08 -
Return the saucepan to medium heat for approximately 2 minutes to thicken, stirring steadily.
09 -
Remove saucepan from heat. Mix in salt, then fold in cornflakes until evenly coated with caramel.
10 -
Gently spread the cornflake caramel mixture over the cooled brownie base, smoothing the top.
11 -
Refrigerate the assembled dessert for at least 2 hours, or preferably overnight, until fully set. Remove from the tin and slice into portions to serve.
# Notes:
01 -
For clean slicing, use a hot, sharp knife and wipe between each cut.