Caramel Crunch Brownies (Print Version)

# Ingredients:

→ Brownie Layer

01 - 100g brown sugar
02 - 105g caster sugar (superfine)
03 - 100g salted butter
04 - 160g dark cooking chocolate, chopped
05 - 2 large eggs, room temperature (55g each)
06 - 1 egg yolk
07 - 115g all-purpose flour
08 - 25g cocoa powder, sifted
09 - 7g vanilla extract

→ Cornflake Layer

10 - 315g granulated sugar
11 - 250g heavy cream, hot
12 - 125g salted butter, cut into pieces
13 - 1 tsp vanilla extract
14 - 200g cornflakes

# Instructions:

01 - Preheat oven to 170°C (350°F) for fan-forced ovens or 190°C (375°F) for conventional ovens. Spray a 23×33cm baking tin with oil and line with baking paper, leaving overhang for easy removal. Use clips to secure paper if needed.
02 - Combine brown sugar, caster sugar, butter and chopped chocolate in a heatproof bowl. Microwave in 30-second intervals, whisking between each until melted and smooth.
03 - Whisk in eggs and egg yolk until well combined. Add flour, cocoa powder and vanilla extract, then mix until incorporated.
04 - Pour batter into prepared tin and bake for 25-30 minutes. Allow to cool completely to room temperature.
05 - In a large saucepan over low-medium heat, cook sugar, stirring gently with a wooden spoon. Allow to come to a boil and continue cooking until it reaches a rich golden color and a temperature of 118°C (245°F). Monitor closely to prevent burning.
06 - Carefully add hot cream and stir slowly until fully incorporated. Add butter and continue stirring until well combined. Cook on high heat for 5 minutes or until the caramel reaches 120°C (250°F).
07 - Remove from heat and fold in cornflakes using a wooden spoon until all cereal is evenly coated. Pour mixture over cooled brownie layer and spread evenly.
08 - Allow to set at room temperature for about 30 minutes, then refrigerate for 2 hours until completely firm.
09 - For clean cuts, run a large sharp knife under hot water, dry it, then slice into 20 squares (4×5 grid). Serve chilled or at room temperature.

# Notes:

01 - For cleaner cuts, warm your knife under hot water and dry it before slicing through the sticky cornflake layer.
02 - The extra egg yolk adds richness to the brownie base.

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