Ingredients
Equipment
Method
Preparation
- Grease an 8x8 inch baking tin with butter or cooking spray and line with parchment paper.
- Preheat the oven to 200°C (or 180°C for fan ovens/Gas Mark 6).
- Melt dark chocolate and unsalted butter in a heatproof bowl over a pot of simmering water until smooth, about 5-7 minutes.
- Stir in granulated sugar, followed by flour and a pinch of salt. Beat in eggs one at a time.
- Pour the brownie batter into the prepared tin and bake for 35 minutes.
- Allow brownies to cool completely in the tin on a wire rack.
- Prepare the caramel by melting sugar over medium-high heat without stirring for about 5-7 minutes.
- Stir in heavy cream, butter, salt, and vanilla extract, allowing to bubble for 3-5 minutes until reaching 118°C.
- Coat cornflakes in the caramel sauce, ensuring even coverage without crushing them.
- Spread the caramel-coated cornflakes evenly over the cooled brownie base and press down gently.
- Allow to cool completely for an hour before lifting out and cutting into squares.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Freeze individual squares for longer storage.