Crispy Chocolate Squares (Print Version)

# Ingredients:

→ Brownie Base

01 - 225g butter, unsalted
02 - 140g chocolate, dark variety
03 - 5 eggs, whole
04 - 180g sugar, brown type
05 - 180g sugar, white
06 - 100g flour, regular
07 - 50g powder, cocoa
08 - 1/4 teaspoon salt, fine

→ Crunchy Cornflake Top

09 - 480g white sugar
10 - 150g soft unsalted butter
11 - 300ml warm heavy cream
12 - 1 teaspoon salt (add more if you want)
13 - 220g crunchy cornflakes

# Instructions:

01 - Set your oven to 180°C. Get a 9x12 inch baking tray ready with grease and parchment.
02 - Slowly heat the butter with dark chocolate until they're completely blended. Let it cool down a bit.
03 - Beat your eggs with both sugars in a big bowl till the mix gets lighter and grows bigger in size.
04 - Add your cooled chocolate mix into the egg blend and mix it all together well.
05 - Gently add in the flour, cocoa and salt, mixing just enough to make it smooth.
06 - Put your mix in the tray and bake for about 35-40 mins. It's done when your toothpick comes out with just a few bits stuck to it.
07 - Using a deep non-stick pot, melt sugar in four small batches. Keep stirring until you get an amber liquid.
08 - Take the pot off the heat and put in butter twice, mixing until it's all smooth.
09 - Pour in the warm cream bit by bit while you keep stirring.
10 - Put it back on medium heat and let it cook about 2 mins more to get thicker.
11 - Turn off the heat, stir in salt and mix in cornflakes until they're all covered.
12 - After the brownies cool for 10 mins, spread your cornflake mix all over the top.
13 - Stick it in the fridge for at least 2 hours, but overnight works better.
14 - Take it out of the pan, cut into squares and enjoy.

# Notes:

01 - You'll love how the gooey chocolate bottom meets the sweet crunchy cornflake top in these treats.
02 - Don't let your eyes wander when making caramel - keep stirring and watch the color or it'll burn.
03 - Want perfect squares? Run your knife under hot water and wipe it clean between cuts.

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