Prep Time: 40 mins | Cook Time: 45 mins | Cool Time: 2 hrs | Total Time: 3 hrs 25 mins | Yield: 9 Servings
These brownies are my go-to treat whenever I crave something sweet and smooth! Every bite of these Caramel Cornflake Crunch Brownies is loaded with awesome flavors. I know that you and your family are going to love these things. Try this recipe now!
Ingredients:
Brownies:
200 grams of dark chocolate
3 large Eggs
200 grams of plain flour
265 grams of golden caster sugar
1/4 teaspoon salt
175 grams of unsalted butter
Caramel:
300 grams caster sugar
200 ml double cream
1/2 teaspoon salt
1 teaspoon vanilla
125 grams cornflakes
100 grams of unsalted butter
Directions:
Brownies:
Prepare the oven and preheat to 400 degrees F or 200 degrees C.
Apply cooking spray to an 8×8-inch square tin.
Chop the chocolate into very small pieces, then put them into a heat-proof bowl.
Place the bowl in the microwave and heat for a few minutes until the chocolate is completely melted.
Add the flour, melted butter, and sugar into the bowl with the melted chocolate. Stir everything until well incorporated.
Add the eggs into the chocolate mixture, then beat until well blended.
Transfer the batter to the prepared baking tin and spread it evenly.
Place the tin in the preheated oven and bake the batter for about 35 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool at room temperature.
To Make the Caramel:
Place a heavy-bottomed saucepan on the stove and turn the heat to medium-high. Add the sugar, then whisk and cook for a few minutes until caramelized.
Remove the pan from the heat, then add salt, butter, vanilla, and cream. Stir everything until well blended.
Place the pan back on the stove and turn the heat to low. Cook the caramel mixture for 10 minutes.
Remove the pan from the heat, then add the cornflakes and stir until well incorporated.
Pour the mixture on top of the brownies and spread it evenly. Slice into even servings.
Serve and enjoy!
Notes:
Place any leftovers in the fridge. They can last up to 5 days.
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