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CARAMEL CORNFLAKE CRUNCH BROWNIES

by Rebecca August 7, 2021

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.

CARAMEL CORNFLAKE CRUNCH BROWNIES

Rebecca 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… General Recipes CARAMEL CORNFLAKE CRUNCH BROWNIES European Print This
Serves: 9 Prep Time: 40 mins Cooking Time: 45 mins 45 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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