Caramelised Crunchy Hazelnut Brownies
Chewy, fudgy, and loaded with texture, these Caramelised Crunchy Hazelnut Brownies pair rich hazelnut chocolate with a golden caramel-cornflake crunch. Easy to make and impossible to resist, they’re the perfect show-stopping treat for dessert lovers.
Makes
8-12 squares
Ingredients
For the Brownie Base:
- 1 pack Hazelnut Chocolate Brownie Mix from Foster Clark’s
- 45ml milk
- 110ml vegetable oil
- 2 medium eggs
For the Caramel Cornflake Topping:
- 480g granulated sugar
- 150g unsalted butter
- 300ml heavy cream
- 1 pinch of salt (to taste)
- 250g cornflakes
Instructions
- In a mixing bowl, combine the milk, oil, and eggs with the brownie mix. Stir by hand until well combined.
- Lightly grease a pan and fill with the batter.
- Bake in a preheated oven at 180°C for about 15 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool while preparing the topping.
Prepare the Caramel Cornflake Topping:
- Melt the sugar in a medium saucepan over medium heat. Once it begins to dissolve, stir continuously until it turns a rich amber colour. Be careful not to burn it.
- Immediately remove the pan from heat and carefully add the heavy cream, butter, and salt. The mixture will bubble. Stir gently.
- Return the saucepan to medium heat and stir until the caramel becomes smooth and glossy.
- In a large bowl, combine the cornflakes with the hot caramel mixture. Stir gently until all cornflakes are well coated.
Assemble and Set:
- Pour the caramel-coated cornflakes over the cooled brownie base. Spread evenly and press down gently to ensure the topping adheres.
- Let the brownies cool completely at room temperature until the topping is set. (About 20–30 minutes).
- Slice into squares and serve.
Tip: For cleaner slices, chill the brownies for 10–15 minutes before cutting.
Recipe & video by: Dina Al Rayes
Made With
