Description
Indulgent double-layered treats featuring fudgy chocolate brownies topped with a crunchy, salted caramel cornflake topping. The perfect combination of gooey and crispy textures that creates an irresistible dessert experience.
Ingredients
Scale
- For the Brownie Layer:
- 225g unsalted butter
- 140g dark chocolate
- 5 eggs
- 180g brown sugar
- 180g granulated sugar
- 100g plain flour
- 50g cocoa powder
- 1/4 teaspoon salt
- For the Cornflake Layer:
- 480g granulated sugar
- 150g unsalted butter, at room temperature
- 300ml double cream, warm
- 1 teaspoon salt (adjustable to taste)
- 220g cornflakes
Instructions
- Prepare Your Equipment
- Begin by preheating your oven to 180°C/350°F. Grease and line a 9×12 inch cake tin with parchment paper, ensuring it overhangs slightly for easy removal later. The preparation step is crucial for a smooth baking process and clean removal of your brownies.
- Create the Brownie Base
- In a pot over medium heat, melt the butter and dark chocolate together until smooth and fully combined. Alternatively, you can melt them in the microwave in 30-second intervals, stirring between each. Set aside to cool slightly. The cooling is important to prevent the eggs from cooking when added.
- Mix the Wet Ingredients
- In a large bowl, combine the eggs with both brown and granulated sugars. Whip using an electric mixer or a whisk until the mixture lightens in color and nearly doubles in volume. This aeration helps create that perfect brownie texture. Pour in the cooled chocolate-butter mixture and whisk to incorporate.
- Complete the Brownie Batter
- Add the flour, cocoa powder, and salt to the wet ingredients. Whisk just until you achieve a smooth, homogeneous batter. Overmixing at this stage can lead to tough brownies, so mix just until the dry ingredients are incorporated.
- Bake the Brownie Layer
- Pour the batter into your prepared cake tin, spreading it evenly to the corners. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The brownies should be set around the edges but still slightly soft in the center.
- Prepare the Caramel Base
- In a high-sided non-stick pot, add about a quarter of the granulated sugar. Heat over medium heat, stirring constantly, until the sugar begins to melt. Gradually add the remaining sugar in quarters, allowing each addition to melt before adding more. Continue stirring until all sugar has completely melted and turned a deep amber color. This gradual addition helps prevent crystallization.
- Complete the Caramel
- Remove the pot from heat and immediately add half the butter, stirring until incorporated. Add the remaining butter and stir until smooth. Slowly pour in the warm cream while continuing to stir. Return the mixture to medium heat and cook for about 2 minutes to thicken slightly. The warm cream prevents the caramel from seizing.
- Create the Cornflake Layer
- Remove the caramel from heat, stir in the salt, then gently fold in the cornflakes until completely coated. Work quickly but carefully to ensure all cornflakes are evenly covered while maintaining their crunch.
- Assemble and Set
- After the brownies have cooled for about 10 minutes, spread the cornflake mixture evenly over the top, pressing down gently to create an even layer. Refrigerate for at least 2 hours or ideally overnight to allow the layers to set properly.
- Serve and Enjoy
- Once fully set, lift the brownies out of the tin using the parchment paper overhang. With a sharp knife, cut into squares or rectangles. For clean cuts, wipe the knife between slices. Serve at room temperature for the perfect balance of fudgy brownie and crunchy topping.
Notes
- For best flavor, use high-quality dark chocolate with 60-70% cocoa content.
- The caramel can burn quickly, so watch it carefully and have all ingredients measured and ready.
- If the cornflake topping hardens before you can spread it, warm it slightly to make it more pliable.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These brownies also freeze well for up to 3 months when wrapped tightly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 485
- Sugar: 55g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg