Description
Crispy cornflake brownies blend rich chocolate with crunchy cereal for an irresistible dessert. Sweet meets salty in this delightful treat that will make chocolate lovers swoon and crave another bite.
Ingredients
Scale
Main Ingredients:
- 5 eggs
- 225 grams (8 ounces) unsalted butter
- 140 grams (5 ounces) dark chocolate
- 180 grams (6.3 ounces) brown sugar
- 180 grams (6.3 ounces) granulated sugar
Dry Ingredients:
- 100 grams (3.5 ounces) plain flour
- 50 grams (1.8 ounces) cocoa powder
- 1/4 teaspoon salt
- 220 grams (7.8 ounces) cornflakes
- 480 grams (16.9 ounces) granulated sugar
Liquid and Creamy Ingredients:
- 300 milliliters (10.1 fluid ounces) double cream, warm
- 150 grams (5.3 ounces) unsalted butter, at room temperature
- 1 teaspoon salt, adjustable to taste
Instructions
- Prepare the oven by heating to 180°C and lining a 9×12 inch baking tin with parchment paper and a light grease.
- Create the chocolate base by gently melting dark chocolate and butter together over medium heat until smooth and glossy. Allow the mixture to cool to room temperature.
- In a large mixing bowl, vigorously whip eggs with brown and granulated sugars until the mixture becomes pale and significantly increases in volume, creating a light and airy texture.
- Gradually incorporate the cooled chocolate mixture into the egg mixture, whisking carefully to ensure a uniform blend without deflating the eggs.
- Gently fold in flour, cocoa powder, and salt, mixing just until a consistent batter forms without overmixing.
- Transfer the brownie batter to the prepared tin, spreading evenly, and bake for 35-40 minutes. The brownies are done when a toothpick inserted reveals a few moist crumbs.
- Prepare the caramel by slowly melting sugar in a non-stick pot over medium heat, adding in gradual batches and stirring constantly until it transforms into a rich amber color.
- Remove the caramel from heat and carefully incorporate butter in two stages, stirring until completely smooth and integrated.
- Slowly stream warm cream into the caramel while continuously mixing to create a silky consistency.
- Return the caramel to medium heat and simmer for approximately 2 minutes to develop a slightly thicker texture.
- Take the caramel off the heat, season with salt, and fold in cornflakes until they are thoroughly and evenly coated.
- After the brownies have cooled for about 10 minutes, spread the cornflake mixture across the surface in an even layer.
- Refrigerate the dessert for a minimum of 2 hours, or ideally overnight, to allow complete setting and flavor melding.
- When ready to serve, remove from the tin, slice into square portions, and present for enjoyment.
Notes
- Choose high-quality dark chocolate with at least 70% cocoa content to enhance the rich, deep brownie flavor and provide a more intense chocolate experience.
- Whip eggs and sugars thoroughly until they become pale and fluffy, creating a lighter, more aerated brownie texture that melts in your mouth.
- Allow the chocolate mixture to cool slightly before combining with eggs to prevent scrambling and maintain a smooth, silky batter consistency.
- Use a spatula to gently fold dry ingredients, avoiding overmixing which can lead to tough, dense brownies with a less tender crumb.
- Test brownies for doneness by inserting a toothpick – a few moist crumbs are perfect, indicating a fudgy, soft center that’s not overbaked.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 478
- Sugar: 37 g
- Sodium: 0.4 g
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 139 mg