Chocolate Salted Caramel Cornflake Brownie

A soft gooey centre filled with salted caramel and chocolate bits topped with caramel cornflakes. Amazing!

Serves: 16 pieces

SALTED CARAMEL

30g butter
45g golden syrup
1 x 395g tin condensed milk
1/2 tsp sea salt flakes

BROWNIE

375g butter, chopped
375g dark chocolate, chopped + 250g milk chocolate
6 eggs, room temperature
1 tsp vanilla extract
495g caster sugar
225g plain flour
1 tsp salt

CARAMEL CORNFLAKES

2 x 395g tin of caramel
180g cornflakes

SALTED CARAMEL

Preheat oven to 180°C. Line a 10 x 20 cm loaf tin with baking paper.

In a medium heavy-based saucepan, combine the butter, golden syrup and condensed milk. Stir constantly over medium heat, especially scrapping around the side and edge of the saucepan to prevent sticking. Keep cooking until the mixture starts to thicken. Approximately 10-15min.

Pour in the lined tray and sprinkle with sea salt. Bake for 15-20min until golden brown. Leave to cool in tin.

CARAMEL CORNFLAKES

Mix cornflakes and caramel together and refrigerate for 30min.

BROWNIE

Melt the butter in a medium saucepan over medium-low heat. Take off the heat and add the chocolate. Stir until melted and smooth, then set aside.

Use an electric mixer with a whisk attachment to whist the eggs, vanilla and sugar until combined. Whisk the melted butter and chocolate. Then fold in the sifted flour and salt and mix until smooth. Pour into the prepared tin. Dot evenly with with pieces of caramel and milk chocolate pieces. Bake for 25-30min until just set. Spoon over caramel and cornflake mixture. Using a shard knife, cut into rectangles.

NOTES: To get a neat cut these can be made a day before and left to set overnight at room temperature. This will keep for up to 3-4 days stored in an airtight container.

TIP: You don’t want to overcook the brownie. Unlike cakes, you don’t want the skewer to come out clean. It should be set on the outside but still fudgy on the middle.