Caramel Cornflake Brownies

Ingredients

100 g margarine 

Method

1) Preheat the oven to 170C / 350F/ gas mark 3. Start, by melting together your margarine and milk or dark chocolate. You can do this in a bain-marie (Saucepan of simmering water with a bowl over the top) or short burst in the microwave. While this mixture is melting whisk together you eggs and sugar until frothy this will give you the crackly top a brownie should have.

2) Once you have allowed your chocolate mixture to cool down and whisked your eggs, fold your egg mixture into your chocolate mixture. Remember to scrape the bottom of the bowl so both mixtures incorporate.

3) Once you have folded both mixture together fold through your flour. Do not mix or beat as all the air you created in your eggs will collapse and when baking the brownies will make them sink in the centre.

4) Finally, transfer to your brownie tray/tin and bake for 25 - 30 minutes or until you have a slight wobble. If you want your brownies more cakey bake for a further 5 - 10 minutes (but honestly gooey brownies are the best).

5) Once your brownies are baked lets start making the caramel. To do this, boil your water and sugar over a low heat until it turns amber. Once turned amber pour over your cream and stir through your butter.

6) Finally, to finish your cornflakes brownies pour over your cornflakes and then tip onto of your brownies and smooth out allow to chill overnight before cutting your a heated sharp knife.