Quick Caramel Cornflake Brownies

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Here is my favorite twist on classic brownies, with a crispy, sweet cornflake topping, gooey chocolate center, and a generous drizzle of homemade caramel sauce that ties it all together.

These caramel cornflake brownies are my kids’ most requested after-school treat. I usually make a double batch because they disappear so quickly from the kitchen counter. Nothing better than a brownie that combines chocolate and crunch, right?

What Kind of Cornflakes Should I Use?

Plain, unfrosted cornflakes are your best bet for this recipe since they’ll be coated in caramel anyway. The regular store brand works just as well as the name-brand versions, so there’s no need to splurge on anything fancy. Just make sure your cornflakes are fresh and crispy – stale ones will turn soggy faster and won’t give you that satisfying crunch in the final product. If you’re looking for an extra sturdy crunch, you can even try the “extra crunchy” varieties that some brands offer, though regular cornflakes will work perfectly fine too.

Options for Substitutions

Looking to make these brownies but missing something? Here are some helpful swaps you can try:

• Dark chocolate: You can use semi-sweet chocolate chips instead of dark chocolate. If using milk chocolate, reduce the sugar by about 50g to avoid making them too sweet.
• Light brown sugar: Dark brown sugar works just fine here, or you can use regular white sugar plus 1 tablespoon of molasses. Plain white sugar will work too, but you’ll miss some of that caramel-like flavor.
• Heavy cream: For the caramel, heavy cream is pretty important, but you can use whipping cream as a direct substitute. Avoid using half-and-half or milk as they won’t give you the right consistency.
• Cornflakes: Rice Krispies or other crispy cereals can work here. Even crushed potato chips can add a similar salty crunch – just reduce the added salt if using salted chips.
• All-purpose flour: Cake flour will give you a more tender brownie – use the same amount. For gluten-free needs, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Vanilla extract: You can skip it if you don’t have any, or try using a splash of maple syrup or even a tiny bit of almond extract for a different flavor note.

Watch Out for These Mistakes While Baking

The biggest challenge when making caramel cornflake brownies is getting the timing right – adding the cornflakes too early to the caramel will make them soggy, while adding them too late means they won’t stick together properly, so wait until the caramel has cooled slightly but is still pliable.

When making the caramel, avoid stirring it constantly as this can cause crystallization – instead, gently swirl the pan occasionally and keep a close eye on the color, removing it from heat when it reaches a deep amber shade (but before it starts smoking).

For the brownies themselves, don’t overbake them – they should still be slightly fudgy in the center when you remove them from the oven, as they’ll continue cooking from residual heat and you want that perfect balance between cakey and fudgy textures.

A final tip: let the brownies cool completely before adding the caramel cornflake topping, otherwise the heat can make the caramel too runny and affect the crispy texture of your cornflakes.

What to Serve With Caramel Cornflake Brownies?

These rich, crunchy brownies are perfect with a cold glass of milk – the classic combo never fails when you’re dealing with chocolate and caramel! If you’re serving these at a dessert table, add a scoop of vanilla ice cream on top and let it melt slightly into the warm brownie. For coffee lovers, these brownies taste amazing alongside a hot cup of coffee or espresso, since the bitter notes of coffee really bring out the dark chocolate flavor. You could also add some fresh berries on the side to cut through the sweetness and add a fresh element to the plate.

Storage Instructions

Keep Fresh: These caramel cornflake brownies stay good in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to keep the caramel topping from sticking. The cornflakes might lose some of their crunch over time, but the brownies will still taste amazing!

Refrigerate: Want them to last longer? Pop them in the fridge in a sealed container for up to a week. The cold temperature will make the caramel firmer, so I recommend letting them sit at room temperature for about 15 minutes before eating for the best texture.

Freeze: These brownies freeze really well for up to 3 months. Just wrap them individually in plastic wrap, then place in a freezer bag. When you’re ready for a treat, thaw them overnight in the fridge or for a few hours at room temperature.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 50-60 g
• Fat: 250-280 g
• Carbohydrates: 400-450 g

Ingredients

• 200g dark chocolate
• 175g unsalted butter
• 265g light brown sugar
• 200g all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 300g white sugar
• 200ml heavy cream
• 100g unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 125g cornflakes

Step 1: Prepare the Baking Tin and Melt the Chocolate

Start by greasing and lining an 8×8 inch square tin with parchment paper.

Preheat your oven to 200°C/180°C Fan/Gas Mark 6.

Finely chop your chocolate and place it into a large bowl.

Melt the butter and pour it over the chopped chocolate, stirring until the chocolate is completely melted and smooth.

Step 2: Mix the Brownie Batter

To the melted chocolate mixture, add the sugar and stir to combine.

Next, mix in the flour and salt, stirring until well incorporated.

Finally, add the eggs and stir until the batter is smooth and thoroughly blended.

Step 3: Bake the Brownies

Pour the batter into your prepared baking tin, making sure to spread it evenly across the tin.

Bake in the preheated oven for 35 minutes.

Keep in mind that brownies should still be gooey inside when baked, so the typical knife test won’t work.

If you have a digital food thermometer, the inside temperature should be above 80°C.

Let the brownies cool completely in their tin.

Step 4: Make the Caramel

Place the sugar in a heavy-bottomed saucepan and set it over medium-high heat.

Stir gently and occasionally to ensure the sugar melts evenly, cooking until the caramel reaches a golden-amber color.

Remove the saucepan from heat and carefully stir in the cream, butter, salt, and vanilla.

Be cautious, as the mixture will bubble up violently.

Return the saucepan to the heat and continue cooking until the caramel reaches 118°C on a food thermometer.

This should take around 10 minutes.

Step 5: Combine Caramel with Cornflakes and Assemble

Once the caramel has reached the correct temperature, remove it from the heat and stir in the cornflakes, ensuring they’re evenly coated with the caramel.

Pour this mixture over the cooled brownie base and spread it out evenly.

Allow the entire dessert to cool completely before cutting into squares and serving.