Cornflake Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
225g unsalted butter
02 -
140g dark chocolate
03 -
5 eggs
04 -
180g brown sugar
05 -
180g granulated sugar
06 -
100g plain flour
07 -
50g cocoa powder
08 -
1/4 teaspoon salt
→ Cornflake Layer
09 -
480g granulated sugar
10 -
150g unsalted butter, at room temperature
11 -
300ml double cream, warm
12 -
1 teaspoon salt, adjustable to taste
13 -
220g cornflakes
# Instructions:
01 -
Preheat oven to 180°C. Grease and line a 9x12 inch baking tin.
02 -
Melt butter and dark chocolate together over medium heat until smooth. Set aside to cool.
03 -
In a large bowl, whip eggs with brown and granulated sugars until the mixture lightens in color and nearly doubles in volume.
04 -
Pour the cooled chocolate mixture into the egg mixture and whisk until incorporated.
05 -
Fold in flour, cocoa powder, and salt just until a smooth batter forms.
06 -
Pour batter into prepared tin and bake for 35-40 minutes, until a toothpick inserted comes out with a few moist crumbs.
07 -
In a high-sided non-stick pot, gradually melt sugar over medium heat, adding it in four batches while stirring constantly until completely melted and amber-colored.
08 -
Remove from heat and incorporate butter in two additions, stirring until smooth.
09 -
Slowly pour in warm cream while mixing continuously.
10 -
Return to medium heat and cook for about 2 minutes to slightly thicken the caramel.
11 -
Remove from heat, stir in salt and fold in cornflakes until evenly coated.
12 -
Once brownies have cooled for about 10 minutes, spread the cornflake mixture evenly over the top.
13 -
Refrigerate for at least 2 hours or preferably overnight to fully set.
14 -
Remove from tin, cut into squares and serve.
# Notes:
01 -
These brownies combine a fudgy chocolate base with a sweet, crunchy cornflake topping for an irresistible texture contrast.
02 -
Ensure the caramel doesn't burn by stirring constantly and watching the color development closely.
03 -
For clean cuts, use a hot knife and wipe between slices.