Caramel Cornflake Crunch Brownies (Print Version)
# Ingredients:
→ Brownies
01 -
200 g dark chocolate
02 -
175 g unsalted butter
03 -
265 g golden caster sugar
04 -
200 g plain flour
05 -
1/4 tsp salt
06 -
3 large eggs
→ Caramel
07 -
300 g caster sugar
08 -
200 ml double cream
09 -
100 g unsalted butter
10 -
1/2 tsp salt
11 -
1 tsp vanilla
12 -
125 g cornflakes
# Instructions:
01 -
Grease and line an 8x8 inch square tin. Preheat the oven to 200C/180C Fan/Gas Mark 6.
02 -
Finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, stirring until completely melted.
03 -
Mix in the sugar and stir to combine. Add the flour and salt, stirring again to combine. Finally, add the eggs and stir until fully integrated.
04 -
Pour the batter into the prepared baking tin, spreading evenly. Bake in the oven for 35 minutes. Brownies should remain gooey inside when baked, with an internal temperature above 80C. Leave to cool completely in the tin.
05 -
Place the sugar in a heavy-bottomed saucepan over medium-high heat. Stir occasionally to ensure even melting. Cook until the caramel is golden-amber in color. Remove from the heat and carefully stir in the cream, butter, salt, and vanilla. The mixture will bubble up. Return to the heat and cook until the caramel reaches 118C using a food thermometer, around 10 minutes.
06 -
Take the caramel off the heat and stir in the cornflakes until evenly coated.
07 -
Pour the caramel-coated cornflakes onto the cooled brownie base and spread evenly. Leave to cool completely before cutting.
# Notes:
01 -
Brownies will keep 4-5 days in an air-tight container.