This Caramel Cornflake Brownies recipe makes a deliciously rich fudge brownie topped with the most chewy caramel cornflake layer.
I am using S&C Natural Cocoa Powder and Flavour Shots to give this recipe a little extra punch. Take a look at our full range of Cocoa powders and Flavour Shots!
Ingredients
For the Brownie layer:
- 220g butter
- 200g caster sugar
- 175g dark brown sugar
- 25g flavour shot
- 120g cocoa powder
- 3 eggs
- 100g plain flour
For the Cornflake layer:
- 200g butter
- 4tbsp golden syrup
- 25g flavour shot
- 1tbsp golden caster sugar
- 397g can condensed milk
- Pinch of malden salt flakes (optional)
- 200g Cornflakes
Method
Brownie:
Preheat oven to 160c fan.
- In a microwave safe mixing bowl, add the butter, sugars and flavour shot.
- Microwave in short bursts, stirring at every increment, until the butter is completely melted, then heat for another 30 seconds.
- Set the butter/sugar mixture to the side to cool for 5 minutes.
- Once cooled, sieve in the flour and cocoa powder and mix until just combined.
- Now add the eggs and mix again until well combined.
- Pour the brownie batter into a lined 9×9 inch brownie tin, and bake for around 20 minutes. The brownie should still have a slight wobble to the centre.
- Allow to cool completely, then place into the fridge over night, or into the freezer while you make your caramel.
Caramel Cornflake topping:
- Combine all of the ingredients, excluding the cornflakes (and salt if using), in a heavy based pan and heat gently until the butter has melted.
- Turn up the heat until the mixture is bubbling, stirring continuously with a rubber spatula.
- Continue to cook the mixture while stirring until the caramel is thick and golden. This can take 10-15 minutes.
- As soon as your caramel is ready, turn off the heat and stir in the cornflakes making sure they are all coated.
- Quickly pour the caramel and cornflake mixture over the chilled brownie. The caramel sets very quickly so make sure to spread the mixture over the brownie fast.
- If using salt flakes, sprinkle over the cornflake layer to taste.
- Chill for at least half an hour before slicing.
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