Crunchy Salted Caramel Cornflake Brownie


- 160 g (5 ⅔ oz) dark chocolate - 250 g (8 ⅚ oz) white sugar - 3 eggs - 180 g (6 ⅓ oz) all-purpose flour - 160 g (5 ⅔ oz) unsalted butter - 40 g (8 tsp.) cocoa powder - 5 g (1 tsp.) salt For the Caramel: - 300 g (10 ⅘ oz) white sugar - 200 ml (1 cup) heavy cream 33%+ - 75 g (2 ⅔ oz) unsalted butter - 1 tsp. salt - 150 g (5⅖  oz) cornflakes

Melt the butter. Mix it with the chopped chocolate until melted, add the sugar, then beat in the eggs, stirring with a whisk until smooth.

Step 1.

Combine the sifted cocoa with the flour and salt, then gently knead into the chocolate mixture until you have a smooth dough. Transfer the dough into a square mold and bake in an oven preheated to 200°C (400°F) for 20 minutes. Then allow to cool.

Step 2.

Over medium heat, melt the sugar until amber in color, stirring, add the butter and stir until it is completely dissolved. Then gradually pour in the cream and add the salt. Cook until the temperature reaches 110-112°C (230-233°F) for 2-3 minutes, stir in the cornflakes.

Step 3.

Spread the flaked caramel over the surface of the brownies, cool to room temperature, then chill in the refrigerator for 2 hours and cut into slices.

Step 4.


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