Cornflake caramel brownie

Updated at: Fri, 09 Aug 2024 12:19:50 GMT

Step 1

1 Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm x 30cm traybake tin with baking paper, making sure that there’s enough coming up over the sides to lift the baked brownies out later.

Step 2

2 Melt the butter in a pan. Add the chocolate, remove from the heat, and stir until melted. Stir in the cocoa powder and both sugars, then mix in the eggs and vanilla until well combined. Finally, stir in the flour and salt, just until no streaks are left. Pour into the lined tin and spread out evenly. Bake for 20 minutes or until a toothpick inserted into the brownie comes out with just a few crumbs clinging. Leave in the tin.

Step 3

3 While the brownies start to cool, put the granulated sugar in a frying pan and place over a medium heat. Cook, shaking or stirring occasionally, until the sugar has melted (it will form white clumps at first, but keep going). Heat until golden brown then tip in the almonds and stir through. Cook for 1 minute, then carefully add the cream, butter and vanilla. Bubble for 2-3 minutes (if you have a cook’s thermometer, take it to 113°C). Take off the heat and mix with the cornflakes. Tip on top of the brownies, pressing down gently to an even layer. Leave to cool completely and set in the tin (don’t try and cut them too soon). Remove, and cut into squares to serve. *Use gluten-free plain flour and free-from cornflakes if required for gluten-free.

Step 4

PER SQUARE (1 of 24) 320cals; 19g fat (11g sat fat); 3g protein; 1g fibre; 36g carbs (of which 26g sugars); 0.3g salt

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