Imported from the web
Caramel Cornflake Brownies
Moist chocolate brownies inspired by Nadiya Hussain, topped with a crunchy layer of caramelised cornflakes. The combination of intense cocoa, sweet caramel and a crisp topping makes them a special treat for children and adults.
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Ingredients
- 250 g unsalted butter (plus extra for greasing the tin)
- 250 g dark chocolate (roughly chopped)
- 4 eggs
- 280 g caster sugar (fine white sugar)
- 120 g plain flour (sifted)
- 30 g cocoa powder (unsweetened, sifted)
- 2 tbsp instant coffee granules (mixed with 2 tbsp hot water)
- 2 tbsp hot water (for dissolving the coffee granules)
- 200 g light brown soft sugar (for the caramel)
- 85 g unsalted butter (for the caramel)
- 150 ml double cream (Double cream)
- salt (1 tsp, for the salted caramel)
- 100 g cornflakes
Steps
- 1
Place the unsalted butter and roughly chopped dark chocolate in a small saucepan and melt over low heat, stirring, until smooth.
- 2
Remove the saucepan from the heat and leave the chocolate and butter mixture to cool.
- 3
Preheat the oven to 200 °C conventional, 180 °C fan or gas mark 6.
- 4
Grease a 20 × 20 cm square baking tin with a little butter and line it with baking paper.
- 5
Crack the eggs into a large bowl and add the caster sugar.
- 6
Whisk the eggs and sugar until the mixture is pale and airy.
- 7
Pour in the cooled chocolate mixture and whisk again until evenly combined.
- 8
Sift the flour and cocoa powder into the bowl and fold in or stir thoroughly.
- 9
Mix the instant coffee granules with 2 tbsp hot water until dissolved.
- 10
Stir the coffee into the brownie batter until smooth and slightly runny.
- 11
Pour the batter into the prepared tin and bake for 25 minutes. The brownie should be set but still wobble slightly in the centre.
- 12
Leave the brownie to cool completely in the tin.
- 13
To make the caramel, place the light brown sugar and 85 g butter in a non-stick frying pan.
- 14
Cook over medium heat, stirring, for about 5–7 minutes, until the sugar has dissolved. The surface should look slightly fluffy and airy.
- 15
Add the cream, stir it in and simmer the mixture over low heat for 5 minutes, until smooth.
- 16
Stir the salt into the caramel.
- 17
Place the cornflakes in a large heatproof bowl.
- 18
Pour the salted caramel over the cornflakes and gently mix everything with a silicone spatula until all the cornflakes are coated.
- 19
Spread the caramelised cornflakes over the completely cooled brownie and gently smooth the surface.
- 20
Chill the brownie for at least 4 hours or overnight, until the topping is firm. Then cut into 16 squares.
Notes
In addition to the preparation and baking time, the brownies require at least 4 hours of chilling time. For clean slices, cut them only once the cornflake topping has set completely.
Nutrition per serving
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