PREP TIME: 40 MINS | COOK TIME: 45 MINS | COOLING TIME: 2 HRS | TOTAL TIME: 3 HRS 25 MINS | SERVINGS: 9 Brownies
Not only that these brownies taste amazing, but they look beautiful, too! A delightful treat with dark chocolate brownies topped with sweet caramel-enrobed cornflakes! These are seriously out of this world is amazing!
INGREDIENTS
Brownies:
200 grams dark chocolate
175 grams unsalted butter
265 grams golden caster sugar
200 grams plain flour
1/4 teaspoon salt
3 large eggs
Caramel:
300 grams caster sugar
200 ml double cream
100 grams unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla
125 grams cornflakes
HOW TO MAKE CARAMEL CORNFLAKE CRUNCH BROWNIES
Step 1: Prepare the oven. Preheat it to 200 degrees C or 180 degrees C (fan/gas). And grease and line an 8 x 8-inch square tin.
Step 2: Into a large bowl, place the finely chopped chocolate. Pour the melted butter over the chocolate, stirring until the chocolate has completely melted. Add the sugar and mix well. Then, add the flour and salt, stirring until incorporated. Now, add the eggs and whisk to mix.
Step 3: Into the prepared baking tin, pour the batter, evenly spreading it. Place in the preheated oven and bake for about 35 minutes or until the internal temperature of the brownie reached above 80 degrees C. Remove from the oven when done and allow the brownie to cool completely in the tin.
Step 4: To make the caramel: In a heavy-bottomed saucepan, heat the sugar over medium-high heat, stirring often until evenly melted and golden-amber. Remove from the heat, then stir in the cream, butter, salt, and vanilla. Return to the heat and resume cooking for another 10 minutes or so until the caramel’s temperature reached 118 degrees.
Step 5: Take the caramel off the heat, then stir in the cornflakes until evenly coated. Into the cooled brownie base, pour the mixture, spreading it evenly. Let it cool completely before slicing.
NOTE:
Keep the brownies in an airtight container for up to 4 to 5 days.
Ingredients
- Brownies:
- 200 grams dark chocolate
- 175 grams unsalted butter
- 265 grams golden caster sugar
- 200 grams plain flour
- 1/4 teaspoon salt
- 3 large eggs
- Caramel:
- 300 grams caster sugar
- 200 ml double cream
- 100 grams unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 125 grams cornflakes
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 180 degrees C (fan/gas). And grease and line an 8 x 8-inch square tin.
Step 2: Into a large bowl, place the finely chopped chocolate. Pour the melted butter over the chocolate, stirring until the chocolate has completely melted. Add the sugar and mix well. Then, add the flour and salt, stirring until incorporated. Now, add the eggs and whisk to mix.
Step 3: Into the prepared baking tin, pour the batter, evenly spreading it. Place in the preheated oven and bake for about 35 minutes or until the internal temperature of the brownie reached above 80 degrees C. Remove from the oven when done and allow the brownie to cool completely in the tin.
Step 4: To make the caramel: In a heavy-bottomed saucepan, heat the sugar over medium-high heat, stirring often until evenly melted and golden-amber. Remove from the heat, then stir in the cream, butter, salt, and vanilla. Return to the heat and resume cooking for another 10 minutes or so until the caramel’s temperature reached 118 degrees.
Step 5: Take the caramel off the heat, then stir in the cornflakes until evenly coated. Into the cooled brownie base, pour the mixture, spreading it evenly. Let it cool completely before slicing.
Notes
Keep the brownies in an airtight container for up to 4 to 5 days.
