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Ultimate Caramel Crunch Cornflake Brownie Recipe | Cupcake Jemma



You like caramel? You like chocolate? You like, er, breakfast cereal? Well let me just tell you that not only does this brownie combine all three, it will also knock your little socks off it’s so tasty! While I’ve got you though, make sure you subscribe and click on the notification bell because there’s lots more good videos coming your way and I don’t want you to miss ANY!

Recipe…
For the Brownie
3 lg eggs
330g caster sugar
165g chocolate
165g unsalted butter
120g plain flour
45g cocoa powder
½ tsp salt
½ tsp baking powder

For the cornflake topping
600g caster sugar
400g double cream
200g butter
250g cornflakes
1 tsp salt
1 ½ tsp vanilla

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21 Comments

  1. Nancy Nelson says:

    Made these today, and they're fabulous! Used the 70% chocolate – I think that is key to keeping them just right instead of too sweet. And the caramel seized up when I added the cream, but I kept stirring over low heat and eventually it behaved. Worth the work! Thanks, Jemma!

  2. Jessica Staples says:

    Can I bake this in a 9" square metal pan?

  3. Stephanie says:

    I was so excited about making this, unfortunately the cornflake/ caramel topping was sickly sweet. Way too sweet for me, I couldn’t eat more than one piece, and I am a sugar fiend.

  4. GhostProductions says:

    I've made these several times and everyone loves them. Thanks for the recipe

  5. Shafa Sofia says:

    What can we replace the double cream with?

  6. sonas p says:

    Could you tell me please for the 165g chocolate, what percentage of dark chocolate do you use ?

  7. Freya P Mistry says:

    When i make caramel sauce it hardens up after few minutes what should i do so that it stays in liquid state and dont have to keep reheating it again and again.

  8. Rossa Rose says:

    I have already make this unfortunately its so sweet. Can I reduce the sugar?

  9. n/ a says:

    What are the temperature ranges for the sugar/caramel? So far I've burnt one batch, and turned two batches into a smoking, solid, mess when adding the cream. What is the max temp for the melted sugar to add the cream? I tried it with heated cream as well, but it still solidified the entire thing.
    Edit: I did not use caster sugar….

  10. Lucia Olmedo says:

    I just did the recipe. Amazing

  11. Inayah Khan says:

    Are you in isolation because of corona virus

  12. B l ue b e r r y p a n c a k e's says:

    😁😁😁😁😁😁😁

  13. mariah papas says:

    My caramel tasted bitter but it wasn’t smelling burnt nor was it clumpy??! Anybody know why this happened??

  14. 仟林 says:

    Is 330g of sugar a bit too much? The other brownie recipes used around 120-175g for 3 egg.

  15. Hanski V says:

    Thank you for the video l, i'll try it

  16. Lauren Shortle says:

    My first batch of caramel crystallised. My second lot of sugar also failed. 😫 but the brownie tastes amazing! I can just imagine the caramel cornflakes on top 🙈

  17. Flyever Sv says:

    Can use whipping cream…. If don't have double cream?

  18. Lindsey Ellison says:

    I've tried making the caramel 3 times now and every time I get to the point of adding the cream it goes all wrong. It goes into one large lump and the liquid seperates. Would love to know where I'm going wrong. I've tried cooling slightly before I add cream but still happens. 😞

  19. karatefella says:

    What is the difference between a Brownie batter and a cake batter – is it the amount of flour you use ?

  20. karatefella says:

    Can I make the caramel without having to use a thermometer (which I don't have) ?

  21. Ashwinderj juneja says:

    What is the best substitute of egg

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