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Cornflake Brownies

Ingredients

For the brownies:

  • 200 g Butter or margarine
  • 200 g Dark chocolate
  • 3 Eggs
  • 270 g Caster sugar
  • 25 g Cocoa Powder
  • 125 g Gluten free plain flour

For the cornflake topping:

  • 175 g Caster sugar
  • 100 ml Lactose-free cream
  • 65 g Butter or margarine
  • 80 g Cornflakes

Instructions

  • Preheat the oven to 180 degrees Celsius or gas mark 4. 
  • In a pan, carefully melt the butter and the dark chocolate and mix together. Put to one side to cool.
  • Whisk together the eggs and the sugar until light and fluffy using an electric whisk or stand mixer. Pour the chocolate mixture into the whisked eggs and sugar and fold.
  • Add your flour and cocoa powder and fold again. Pour the mixture into a lined 20x20cm tin.
  • Bake for 25-30 minutes, or until the middle no longer wobbles!
  • While the brownie cools, heat the caster sugar in a saucepan.
  • Stir occasionally to make sure the sugar cooks evenly. Once brown in colour, add the cream and butter (careful this may spit). Place back on a high heat and be patient, it will take around 10-15 minutes to form caramel. It will need to reach approx 120 degrees to form caramel.
  • Remove from the heat and stir in the cornflakes until covered. Pour the caramel cornflake mixture onto your brownies and leave to set. Once cool, cut the brownies into slabs.