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Cornflake Brownies

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Fudgy, rich brownies topped with a sweet, buttery, crunchy cornflake caramel layer – an irresistible dessert!

Ingredients

Scale
  • 225g unsalted butter
  • 140g dark chocolate
  • 5 eggs
  • 180g brown sugar
  • 180g granulated sugar
  • 100g plain flour
  • 50g cocoa powder
  • 1/4 teaspoon salt
  • 480g granulated sugar
  • 150g unsalted butter, at room temperature
  • 300ml double cream, warm
  • 1 teaspoon salt
  • 220g cornflakes

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Grease and line a 9×12 inch cake tin.
  3. In a pot, add 225g butter and 140g dark chocolate.
  4. Place the pot over medium heat.
  5. Heat until the butter and chocolate are melted and smooth.
  6. Remove from heat and set aside to cool.
  7. In a large bowl, add the 5 eggs, 180g brown sugar, and 180g granulated sugar.
  8. Whip the egg and sugar mixture using an electric mixer or whisk.
  9. Continue whipping until the mixture has lightened in color and almost doubled in volume.
  10. Pour the cooled melted butter and chocolate into the egg mixture.
  11. Whisk until combined.
  12. Add 100g plain flour, 50g cocoa powder, and 1/4 teaspoon salt to the bowl.
  13. Whisk just until a smooth batter forms.
  14. Pour the brownie batter into your prepared cake tin.
  15. Bake for 35-40 minutes.
  16. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  17. Remove the brownie from the oven.
  18. Let the brownie cool for about 10 minutes.
  19. For the cornflake layer, add approximately 1/4 of 480g granulated sugar to a non-stick pot with high sides.
  20. Place the pot over medium heat.
  21. Constantly stir until the sugar starts to melt slightly.
  22. Add another 1/4 of the sugar and continue stirring until it also starts to melt.
  23. Repeat this process until all 480g of granulated sugar has been added and melted.
  24. Keep stirring until all the sugar has completely melted and turned into a deep amber color.
  25. Immediately remove the pot from the heat.
  26. Add half of the 150g unsalted butter to the caramel.
  27. Mix until combined.
  28. Add the remaining butter.
  29. Mix until smooth.
  30. Slowly pour in the 300ml warm double cream while continuously mixing.
  31. Place the pot back onto medium heat.
  32. Cook for about 2 minutes to thicken the caramel slightly.
  33. Remove from heat.
  34. Mix in 1 teaspoon of salt.
  35. Add 220g cornflakes to the caramel mixture.
  36. Mix until the cornflakes are fully coated.
  37. Spread the cornflake layer evenly over the cooled brownie.
  38. Refrigerate for at least 2 hours to allow the layers to set.
  39. For best results, refrigerate overnight.
  40. Once set, remove from the tin.
  41. Cut into slices.
  42. Serve and enjoy!

Notes

Ensure chocolate-butter mixture is cool before adding to eggs to prevent scrambling.
Do not overmix brownie batter once flour is added; mix just until combined.
Warm the double cream slightly before adding to the caramel to prevent seizing.
For clean slices, use a warm knife and wipe it clean between cuts.
Store in the fridge for a firmer cornflake topping.

Find it online: https://sweetcraftrecipes.com/cornflake-brownies/