Caramel Cornflake Brownies | Resepi mudah dan sedap

Salted Caramel Cornflake Brownies Recipe
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Ingredients:
Brownies Layer
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1. (Double Boil/Bain marie)
180g Dark Chocolate
80g Butter
1/2 Tbs Instant Coffee Powder
2 Tbs Vegetable Oil (30ml)
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2. (Whisk)
20g Brown Sugar
85g Castor Sugar
2 Whole Egg
1 Tsp Vanilla Paste
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3. (Sift together)
85g Wheat Flour
25g Cocoa Powder
1/4 Tsp Baking Powder
A pinch of salt
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Salted Caramel Cornflake Layer
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75g Caster Sugar
80g Condensed Milk (50ml)
50g Butter
1/2 Tsp Vanilla Paste
1/2 Tsp Salt
150g Cornflakes
10g Malted Milk Powder
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Method:
Brownies Layer:
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1.Preheat oven to 175C.
2.Lined brownie pan (8"x8") with baking paper.
3.Sift the flour, cocoa powder, and baking powder in a bowl. Set aside.
4.In another bowl melt butter & chocolate. Whisk until fully melted. Add in the instant coffee powder and vegetable oil. Stir until combine completely. Set aside.
5.In a separate bowl, beat the egg and sugar. Mix until sugar dissolve completely. Then add the vanilla extract.
6.Mix the butter and chocolate mixture into the beaten egg and sugar mixture.
7.Pour dry ingredients into the wet mixture. Fold it until just combine.
8.Pour batter into the brownie pan and bake for 25–30 minutes.
9.Allow to cool off completely.
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Salted Caramel Cornflake Layer:
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1. Mix cornflakes and milk powder together until fully coated. Place it in baking tray. Bake it at 150C for 10 minutes.
2.Take out from the oven and set it aside until cool down completely.
3.Put the sugar in a pan. Heat it over medium heat until dissolves and turns amber in colour. Don't stir the sugar, but turn the pan every often to ensure the caramel cook evenly.
4.Add in butter, stir until melted and completely combine. Then, stir in condensed milk. Turn off the heat. Stir in vanilla paste and salt.
5.Pour in the baked cornflakes into the pan. Mix it until they are coated thoroughly with the caramel.
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Assambling
1.Spoon the caramel cornflakes on top of the brownies whilst it still hot. Press down lightly and spread it out evenly.
2.Let it cool down completely. Leave it to set for at least 4 hours or overnight in the fridge before cutting it.