Serves 9
These Caramel Cornflake Brownies are the ultimate sweet and crunchy treat. Rich chocolate brownies are topped with a golden cornflake crunch layer that adds irresistible texture and flavour. This ultimate brownie recipe is perfect for sharing, afternoon baking, or satisfying chocolate cravings with a delicious homemade twist.
Preheat oven to 170 C, and line a 20cm square baking tin with baking paper so the paper comes up the sides and hangs over the edges a bit.
In a large bowl, combine the melted butter, sugar, eggs, vanilla and coffee with a whisk.
Add the plain flour, cocoa powder, baking powder and salt and whisk again until combined. Then stir through the chopped chocolate.
Pour the brownie mixture into the tin and smooth the top.
Bake for 15 minutes, or until a skewer inserted into the centre comes out almost clean, and the centre of the brownie is just set.
Allow the brownie to cool in its tin.
While the brownie is cooling start making the caramelised cornflakes by placing the cornflakes into a large bowl and set aside.
In a small saucepan, add the brown sugar, golden syrup and butter. Place over medium heat and stir until the sugar has dissolved and the butter has melted.
Stop stirring and allow the caramel to bubble away for a couple more minutes, keeping an eye on it so it doesn’t over caramelise and become too dark in colour. Swirl the pan if necessary, but do not stir the caramel.
Once the caramel has reached a nice golden colour, tip over the cornflakes, and mix around with a silicon spatula to evenly distribute it.
Working quickly, tip the cornflakes on top of the brownie and gently push out so the entire brownie is covered in a relatively even layer of the cornflake mix.
Allow to set completely, then remove from the tin by using the overhanging baking paper. Slice into individual portions, you should get at least 9 brownies however you can make them smaller than that if you like.
