Soft, fudgy brownie base topped with crunchy and sweet cornflakes glued together by the most decadent (and easy!) caramel sauce. A solid 1:1 ratio, this absolutely has to be one of my favourite brownie recipes on the website. You can use your favourite jarred caramel to save time, I use a similar recipe to my favourite salted caramel sauce, here.
Total time to make : 1 hour + cooling and chilling time Time to prep : 10 minutes
Time to bake : 30 minutes
Servings : 24
Ingredients
Brownie
280g unsalted butter
280g dark (70%) good quality chocolate
420g caster sugar
4 eggs, room temperature
140g plain flour
60g cocoa
1 tsp salt
Cornflake topping*
120g unsalted butter
240g light brown sugar
160g golden syrup
1 x 397g can condensed milk
2 tsp vanilla
1 tsp salt
250g cornflakes
Method
Preheat a fan oven to 160C and lightly grease and line a 13 x 9 inch baking tin with non-stick baking paper
To make the brownie, gently melt the butter and dark chocolate together in a saucepan over a low heat, stirring occasionally to mix. Turn off the heat just before the mixture completely melts together, it will continue melting off the heat
In a mixing bowl, sieve the flour and cocoa powder, then add in the sugar, salt and eggs - one at a time - mix with a wooden spoon or spatula until the eggs are mixed through
Pour the melted but slightly cooled butter/chocolate from the saucepan into the mixing bowl and mix again until just combined. Pour the brownie batter into the prepared tin and bake on the middle shelf for 30 - 35 minutes until the brownie edges have formed a crust and the middle is set (it's ok to have a slight wobble, over-baking causes the brownie to be cakey and dry once cooled). Remove from the oven and let the brownie base completely cool before you make and assemble the cornflake top*
For the cornflake topping, put the butter, brown sugar, golden syrup in a large* saucepan and over a low - medium heat, melt together, stirring often. Once it's melted, turn the heat gently up until it begins to simmer, stirring often, then reduce back to a low heat, being careful as this mixture is really hot. Keeping the heat low, pour in the condensed milk, stirring constantly for about 5 minutes until the caramel thickens and darkens in colour. It's really easy to burn at this stage so keep stirring and don't be tempted to turn the heat higher. After 5 minutes, remove from the heat, add in the vanilla and salt and stir through. If it's too thick to pour, you can thin it with 1 - 2 tbsp milk. Pour in the cornflakes and use a wooden spoon or spatula to mix everything together until the cornflakes are all covered in the caramel. Tip this mixture onto the cooled brownie base and use the back of a large metal spoon to spread everything out evenly and pressing down to compact the cornflakes
Refrigerate for at least 4 hours (or overnight is best!) and use a sharp knife to slice. Cuts into 24 x ~2 inch squares
Nutritional Information
(per slice)
438 calories
6g protein, 56g carbs, 19g fat
Good to know:
To use a jarred caramel sauce or my favourite recipe that you've made previously, just warm it over a low heat, remove from the heat, add in the vanilla and salt* and then add in the cornflakes to mix. If you're using a salted caramel, just don't add in the extra salt
This recipe calls for condensed milk. It can be found in the baking isle of the supermarket or by the long-life milk, it's usually by the custard! It's not the same as evaporated milk. Always use sweetened condensed milk rather than the unsweetened version
Make sure the brownie base has cooled completely before adding the cornflake topping, this is so when we pour the cornflakes on top, it doesn't sink through into the hot brownie batter
For the caramel topping, use a large saucepan and long wooden spoon or spatula as the mixture it really hot and can scold if it splashes up. It's also easier and more safe to tip the cornflakes into the saucepan with the caramel in than it is to pour the caramel into another bowl (less washing up too..)
To adapt to an 8 x 8 square tin, just half the ingredients
Store in an airtight container for up to 5 days