Brownies with caramelized cornflakes

• unsalted butter↗250g g

  plus extra for the pan

• dark chocolate↗250g g

  coarsely chopped

• eggs↗4
• granulated sugar↗280g g
• plain flour↗120g g
• cocoa powder↗30g g
• instant coffee granules↗2 tbsp tbsp
• soft light brown sugar↗200g g
• unsalted butter↗85g g
• heavy cream150ml ml
• cornflakes↗100g g

Step-by-step instructions

1. 1

   For the brownie batter, melt the unsalted butter and dark chocolate together in a small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat and let cool. Preheat the oven to 200 °C/180 °C with convection/gas 6. Grease a 20 × 20 cm baking pan with butter and line it with parchment.

2. 2

   Break the eggs into a large bowl, add the granulated sugar and whisk with a balloon whisk until light and fluffy. Pour in the cooled chocolate mixture and whisk again until the ingredients are well combined. Sift in the flour and cocoa powder.

3. 3

   Mix the coffee granules with 2 tbsp hot water, then fold this mixture into the brownie batter until smooth and slightly runny. Pour into the pan and bake for 25 minutes, until the slab sets but remains slightly soft in the centre. Allow to cool completely in the pan.

4. 4

   For the caramelized cornflakes, melt the light brown sugar and 85 g unsalted butter in a non‑stick pan over medium heat, stirring constantly until the sugar dissolves, about 5‑7 minutes. The mixture should become slightly fluffy and airy on top. Add the 150 ml heavy cream, stir and simmer for 5 minutes over low heat until smooth. Stir in 1 tsp salt. Transfer the cornflakes to a large heat‑proof bowl, pour the salted caramel over them and stir with a silicone spatula until all flakes are coated. Spread this mixture over the cooled brownies and level the surface gently. Chill for at least 4 hours or overnight until set, then cut into squares.