Brownie with Caramel and Corn Flakes Topping

This might be one of the most decadent cakes I have ever made. The topping is a new thing for me too, and when I tried it, I melted like ice cream in the sun. It's incredibly tasty! You shouldn't make this if you're looking for a low-calorie dessert!! I only have pictures of the final result because I didn't know I would be posting the recipe, nor did I know it would be soooo good that I couldn't resist posting it. We have two mixtures to prepare: the chocolate base and the caramel with corn flakes. We start with the base, let it cool, and then pour the caramel on top. The cake needs to sit in the fridge overnight, after which you can keep it for up to 3 days in an airtight container. For the chocolate base, we need: 300g flour, 50ml water, 150g sugar, 150g butter, 3 eggs, 1 tablespoon of jam of your choice (I used raspberry), 7g baking powder, and salt. Whisk the eggs well with the sugar, salt, water, and your chosen jam. Fold in the flour, baking powder, and melted butter. If you feel the need, add a little more water. Pour it into a 20/30 tray lined with parchment paper. Bake in the oven at 180 degrees, without the fan, for 20-25 minutes. Remove the base and let it cool in the tray. After 30-40 minutes, we take care of the topping. For this, we need: 250g brown sugar, 200g rich butter, 200ml heavy cream, 300g whole corn flakes. Melt the sugar, then add the cream and butter. Leave it on medium-to-high heat for 5 minutes, remove the pot from the heat, and stir in the corn flakes. Carefully pour the caramel mixture over the base and leave it in the fridge for at least 3 hours. You're welcome! 🙂