Ingredients
Method
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray a 9-inch square baking tin with cooking oil and line with baking paper, leaving some overhang on the sides.
- Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
- Turn off the heat, sift in the cocoa powder, and whisk until fully combined. Let the mixture cool to room temperature for about 10 minutes.
- Whisk the eggs, both sugars, vanilla extract, and salt in a large mixing bowl until pale and fluffy, about 2-3 minutes.
- Add one-third of the cooled chocolate mixture to the egg mixture and whisk until fully combined. Repeat this process with the remaining chocolate in two more additions.
- Sift in the flour and fold it in with a spatula until no dry flour remains.
- Pour the brownie mixture into the prepared tin and bake for 20-22 minutes, or until a toothpick inserted comes out with moist crumbs. Allow to cool at room temperature.
- In a heavy-bottomed saucepan, add the sugar and cook over low to medium heat, stirring gently. Once it starts to melt, let it slowly turn golden. Once it reaches a light golden color, remove from the heat.
- Slowly add the hot cream to the caramel and stir carefully as it will release steam. Then add the butter and stir until smooth.
- Fold the cornflakes into the caramel mixture until evenly coated. Pour the mixture over the cooled brownies and spread it out evenly with a spoon.
- Allow the brownies to set at room temperature for 30 minutes, then chill in the fridge for at least 4 hours (overnight is best).
- To slice, use a sharp knife and cut into 4x4 squares. Clean the knife between cuts to keep the layers neat.
Nutrition
Notes
These brownies are perfect for a special treat or dessert party, with the combination of rich chocolate and crispy toffee adding both texture and indulgence.