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Jump to RecipeCaramel Cornflake Topped Brownies: A thick, fudgy brownie topped with a layer made of a mix of gooey caramel and crunchy cornflakes. You know I love a texture contrast, and this is the perfect blend of crunchy and chewy. The brownie is so fudgy and decadent, and the crunch cuts through it.
The trick to perfect brownies is always lots of melted butter, brown sugar and a slight underbake. The caramel may seem scary but it really is not! Be super careful as the sugar is very hot. Stay with it, have a whisk ready, and if it thickens a little just stir it out! Any cornflakes work, but those Crunchy Nut ones are really elite.
When you make these, do expect to see the pan disappear very quickly. These are super decadent, so do feel free to cut them into smaller bars, but I find 9 squares to be a perfect amount. I have taken multiple approaches to these, and find that either handheld or with a fork both work well. This means they’re great for grab-and-go/road trips or to plate up after a meal with friends.
For these Caramel Cornflake Topped Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Caramel Cornflake Topped Brownies
Ingredients
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Medium Eggs
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Caramel Layer
- 300 g Granulated Sugar
- 200 ml Double Cream (Heavy Cream)
- 100 g Unsalted Butter
- 130 g Cornflakes
- Pinch of Salt
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
- Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
- Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
- Add the flour and cocoa powder and fold in gently.
- Pour the batter into the prepared tin and bake for 30 minutes. Let cool as you start to make the caramel cornflake layer:
For the Caramel Cornflake Layer:
- Weigh out all your ingredients ready to go. Add the sugar to a medium saucepan over a low-medium heat. Let it warm until all the sugar has melted and turned a golden-amber colour. This will take several minutes. Only stir a little, and very gently.
- Once the sugar has entirely melted and reached that golden point, with all crystals dissolved, remove from the heat add in the butter, cream and salt. Whisk together.
- Place back onto the heat for about 3 minutes, to ensure everything is smooth and combined. If you find any lumps have formed, keep heating gently and stirring until they dissolve.
- Take off the heat and stir in the cornflakes. Pour this mixture over the brownies and spread to form an even layer. Let chill in the fridge for at least an hour before slicing and serving.
Great tasting recipe. My corn flakes did go a bit soggy. Dont know where I went wrong.