Taste of Kent Awards logo

A Recipe from Crumbs & Treacle

Caramel Cornflake Brownie

IMG 20220318 201747

Caramel Cornflake Brownie

Ingredients:

Brownie Ingredients

65g dark chocolate

165 g unsalted butter

330g caster sugar

120g plain flour

45g cocoa powder

1/2 tsp salt

½ tsp baking powder

3 large free-range eggs

Caramel ingredients

330 g caster sugar

225 ml double cream

115g unsalted butter

1/4 tsp salt

1 tsp vanilla

185g cornflakes

Method:

• Grease and line a 10x10inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6.

• Finely chop the chocolate and place into a large bowl with butter. Over bain marie melt the butter and chocolate, stirring until completely melted and set aside to cool.

• Using a whisk, mix in the sugar and eggs for 4-5 minutes. Pour in the melted chocolate and butter and mix gently. Add the flour, cocoa powder and salt and fold in until combined.

• Pour into your prepared baking tin, spreading evenly. Bake in the oven for 18 minutes. (They should still be gooey inside when baked). Leave to cool completely in the tin.

• For the caramel: Place the sugar in a heavy[1]bottomed saucepan and put over a medium-high heat. Stirring occasionally to ensure the sugar melts evenly, cook until your caramel is a golden-amber colour.

• Remove from the heat and stir in the cream, butter, salt and vanilla. Place back on the heat and cook for around 10 minutes until the caramel reaches 118C on a food thermometer.

• Remove your caramel from the heat and stir in your cornflakes.

• Pour the mix on to the cooled brownie base and spread evenly.

• Leave to cool completely before cutting. Enjoy!