Brownie med cornflakes og ganache
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Brownie with cornflakes and ganache

These brownies can be made a day in advance – they are delicious the next day! Cut the cake into small delicate pieces to serve. Enjoy!

Brownie for 10-12 persons
Preperation 1 t. / Cooking 1 t. / Total + 2 t.


375 g dark chocolate, 70% you can buy it here (*advertising link)

200 g butter

6 eggs

475 g sugar

85 g all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

3 tbsp. cocoa power

Caramel with cornflakes and peanuts

200 g sugar

80 g butter, room temperature

150 ml cream, room temperature.

130 g cornflakes

150 g peanuts


200 g dark chocolate, 54 % you can buy it here (*advertising link)

200 ml cream

Sea salt



Heat the oven to 175 C convection.

Melt the chocolate and butter together in a baine marie or at a low heat in the microwave.

Whisk the eggs and sugar until frothy. Carefully fold the chocolate/butter mixture into the eggs. Mix the flour, baking powder and salt together and sift into the batter. Fold it gently. Pour the batter into a 25 x 40 cm tin lined with baking paper and bake the brownie for 30-35 minutes. Allow the brownie to cool and then refridgerate until completely cold.

Caramel with cornflakes and peanuts

Put the sugar in a large, thick-bottomed pot and melt it over a medium heat until golden. Take the pot off the heat and add the butter a little at a time. Stir well. Return the pot to the heat and add the cream a little at a time as you continue stirring. Boil the caramel until it is thick and even and is about 107 C. Keep a close eye on the caramel so it doesn’t burn. Remove the pot from the heat.

Chop the cornflakes and peanuts in a mini chopper and mix them into the caramel. Pour the caramel filling onto the cooled brownie base and set the cake in the fridge.


Put the chocolate in a bowl. Heat the cream to just below boiling in a small saucepan and pour over the chocolate. Let is rest for 5 minutes. Then gently stir in the middle with a spatula until it is mixed and glossy. Pour the ganache over the cooled caramel layer. Sprinkle with sea salt and refrigerate the cake until ready to serve. Enjoy!

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