Crunchy Chocolate Cornflake Bars (Print Version)
# Ingredients:
→ Brownie Base
01 -
225g softened unsalted butter
02 -
140g melted dark chocolate
03 -
5 fresh eggs
04 -
180g soft brown sugar
05 -
180g white sugar
06 -
100g all-purpose flour
07 -
50g dark cocoa powder
08 -
1/4 teaspoon fine salt
→ Crunchy Topping
09 -
480g white sugar
10 -
150g soft unsalted butter
11 -
300ml slightly warmed double cream
12 -
1 teaspoon salt, add more if you want
13 -
220g crispy cornflakes
# Instructions:
01 -
Warm your oven to 180°C. Butter your 9x12 inch pan and add parchment paper.
02 -
Gently heat butter with dark chocolate till they blend smoothly. Let it cool down a bit.
03 -
Beat eggs with both sugars in a big bowl until the mix gets lighter and puffs up.
04 -
Slowly add your cooled chocolate mix to the egg mixture and stir till everything combines.
05 -
Gently mix in flour, cocoa and salt just enough to make a smooth mix.
06 -
Pour your mix into the ready pan and bake around 35-40 minutes. It's done when a toothpick comes out with just a few wet bits.
07 -
Using a deep non-stick pot, melt sugar in four small batches over medium heat. Keep stirring until it all turns amber.
08 -
Take pot off heat and put in butter in two parts, stirring till it's all smooth.
09 -
Pour in your warm cream bit by bit while mixing the whole time.
10 -
Put back on medium heat and cook about 2 minutes so the caramel gets a bit thicker.
11 -
Take off heat, mix in salt then carefully fold cornflakes in until they're all covered.
12 -
After brownies cool for about 10 minutes, spread your cornflake mix all over the top.
13 -
Put in the fridge for at least 2 hours but overnight works even better.
14 -
Take out of the pan, cut into squares and enjoy.
# Notes:
01 -
This dessert gives you soft chocolate on the bottom with sweet crunchy cornflakes on top for an amazing mix of textures.
02 -
Always keep stirring the caramel and watch its color so it doesn't burn.
03 -
Want neat squares? Use a knife dipped in hot water and wipe it between cuts.