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Caramel Cornflake Crunch Brownies
Caramel Cornflake Crunch Brownies
Ketuk untuk melihat
20m
Persiapan
35m
Masak
16
Porsi
1K+
Tampilan
medium
Dessert
American
by Yumzy
These delicious brownies combine an ultra-fudgy chocolate base with a golden, buttery caramel cornflake crunch layer for the ultimate sweet indulgence.
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Bahan-bahan
- ✓120 ml unsalted butter
- ✓150 g dark chocolate
- ✓180 ml granulated sugar
- ✓60 ml light brown sugar
- ✓2 large eggs
- ✓1 tsp vanilla extract
- ✓120 ml all-purpose flour
- ✓60 ml unsweetened cocoa powder
- ✓0.5 tsp fine sea salt
- ✓720 ml cornflake cereal
- ✓60 ml unsalted butter
- ✓80 ml light brown sugar
- ✓45 ml golden syrup or light corn syrup
- ✓30 ml heavy cream
- ✓0.3 tsp flaky sea salt
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Preheat your oven to 177 °C (175 °C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
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Tip:Parchment handles make lifting the chilled brownies clean and effortless.
2
Melt the chopped dark chocolate and 120 ml butter together in a heatproof bowl set over simmering water or in short microwave intervals, stirring until smooth, then let cool slightly.
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Tip:Avoid overheating the chocolate so it does not seize or separate.
3
Whisk the granulated sugar, 60 ml light brown sugar, eggs, and vanilla extract into the melted chocolate mixture until glossy and completely incorporated.
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Tip:Whisking thoroughly helps create the desirable shiny brownie crust.
4
Gently fold in the flour, cocoa powder, and fine sea salt using a spatula just until no dry streaks remain, then spread the batter evenly into the prepared pan.
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Tip:Do not overmix once the flour is added to maintain a dense, fudgy texture.
5
Bake the brownie base for 20 to 22 minutes until set around the edges but still slightly soft in the center.
6
While the brownie base bakes, melt 60 ml butter, 80 ml brown sugar, golden syrup, and heavy cream in a small saucepan over medium heat, bringing the mixture to a gentle boil for 2 minutes to create a smooth caramel sauce.
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Tip:Stir constantly to prevent scorching on the bottom of the pan.
7
Remove the caramel from heat, gently fold in the cornflakes until evenly coated, and spoon the mixture evenly across the hot brownie base.
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Tip:Work carefully so the cereal remains intact while coating.
8
Return the pan to the oven and bake for an additional 10 to 12 minutes until the topping is bubbly and golden, then remove, sprinkle with flaky sea salt, and cool completely before slicing.
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Tip:Chill the brownies in the refrigerator for 45 minutes before cutting to achieve sharp, neat squares.
📝Catatan Koki
Store the sliced brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Bring to room temperature before serving to maximize the crunch.
caramel
cornflake
crunch
brownies
delicious
baking
chocolate dessert
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