makes
12
prep
15 minutes
cook
35 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Brownie
- 115 g unsalted butter
- 230 g good-quality dark chocolate
- 100 g caster sugar
- 100 g light brown sugar
- 3 whole eggs
- ½ tsp vanilla bean paste
- 80 g plain flour
- ¼ tsp baking powder
- 15 g Dutch processed cocoa powder
Caramel cornflake layer
- 480 g caster sugar
- 150 g unsalted butter
- 300 ml thickened cream
- 1 tsp sea salt
- 1 tsp vanilla bean paste
- 220 g cornflakes
Cooling time: 30 minutes.
Instructions
- For the brownie: Heat the oven to 190°C (170°C fan-forced). Line a 18 cm x 18 cm square baking tin.
- Melt the butter together with the dark chocolate, either in the microwave or over a double boiler.
- In a separate bowl, place the caster sugar, brown sugar, eggs, and vanilla, then whisk by hand to combine. Add the chocolate and butter mixture and mix to incorporate.
- Sieve the flour, baking powder and cocoa powder over the egg mixture and add a pinch of salt, then gently fold through.
- Pour the mixture into the lined square baking tin, and spread out evenly. Bake in the pre-heated oven for 23-25 minutes.
- Allow to cool at room temperature.
- For the caramel cornflake layer: Heat a large saucepan over medium heat, then add the sugar. Once the sugar has completely dissolved and caramelised, remove from the heat and gradually add the cream while mixing.
- Add the butter and mix until completely melted and incorporated.
- Return to the heat and bring the caramel to 112°C.
- Add the vanilla and salt then remove from the heat. Add the cornflakes and mix until they are completely coated in caramel.
- Pour the caramel cornflakes over the cooled brownie and press down to create an even layer.
- Allow to cool completely before cutting.
Note
Store at room temperature for up to 2 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
