Introduction

These Quick Caramel Cornflake Brownies combine fudgy chocolate goodness with a crunchy, buttery caramel topping for a delightful treat. Perfect for those who love rich textures and a hint of caramel crunch in every bite.

A close-up of two stacked square brownies on a white plate, placed on a white marbled surface. Each brownie has three layers: the bottom and middle layers are thick, dark brown, moist chocolate cake, while the top layers are a smooth, glossy caramel with crunchy golden cornflakes mixed in. The caramel layer slightly drips over the cake edges, creating a rich texture contrast. The top brownie shows a swirled caramel surface with visible cornflakes, giving a crunchy look to the soft cake underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz all-purpose flour
7 oz dark chocolate (good quality, at least 70% cocoa solids)
6 oz unsalted butter
1/4 tsp salt
9.5 oz light brown sugar (packed)
3 large eggs (room temperature)
10.5 oz white sugar
6.75 fl oz heavy cream (full-fat)
4.5 oz cornflakes
1 tsp vanilla extract (pure)
3.5 oz unsalted butter
1/2 tsp salt

Instructions

Step 1: Grease and line an 8×8 inch square baking tin with parchment paper. Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Finely chop the dark chocolate and place it in a large bowl. Melt the 6 oz unsalted butter and pour it over the chocolate, stirring until completely melted and smooth.
Step 2: Add the light brown sugar to the melted chocolate mixture and stir well. Mix in the flour and 1/4 tsp salt until combined. Finally, add the eggs and stir until the batter is smooth and even.
Step 3: Pour the brownie batter into your prepared tin, spreading it evenly. Bake for 35 minutes. The brownies should be gooey inside; use a food thermometer if available to ensure an internal temperature above 80°C. Allow brownies to cool completely in the tin.
Step 4: For the caramel, place the white sugar in a heavy-bottomed saucepan over medium-high heat. Stir gently and occasionally to melt the sugar evenly, cooking until it turns golden-amber. Remove from heat and carefully stir in the heavy cream, 3.5 oz butter, 1/2 tsp salt, and vanilla extract. The mixture will bubble vigorously—be cautious.
Step 5: Return the saucepan to heat and cook the caramel until it reaches 118°C on a food thermometer (about 10 minutes). Remove from heat and stir in the cornflakes, coating them evenly with the caramel. Pour this mixture over the cooled brownie base and spread it out smoothly. Let the dessert cool completely before slicing and serving.

Tips & Variations

Use room temperature eggs to help the batter emulsify better for a smooth texture.
For a nutty twist, add chopped toasted pecans or walnuts to the brownie batter.
If you prefer a less sweet topping, reduce the white sugar in the caramel by 1–2 oz.
Ensure your cornflakes are fresh and crunchy for the best texture contrast.
Line the baking tin with parchment paper extending over the edges for easy brownie removal.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and caramel crunch. For longer storage, keep them refrigerated for up to a week, allowing them to come to room temperature before serving. Avoid freezing, as the caramel topping may lose its crispness upon thawing.

How to Serve

Two stacked square-shaped dessert bars sit on a white plate with a white marbled surface underneath. Each bar has three layers: the bottom layer is thick and dark brown with a fudgy, moist texture, the middle layer is a golden caramel mixed with crunchy oat flakes, and the top layer is smooth milk chocolate with a glossy finish and scattered oat flakes. The caramel layer slightly oozes between the layers, adding a rich, sticky look. The image captures the details sharply, showing the contrast between the dark base and the lighter caramel and chocolate topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but expect a sweeter and lighter chocolate flavor. Dark chocolate provides a richer, more intense taste that balances the caramel topping well.

What can I do if I don’t have a food thermometer?

Without a thermometer, watch the caramel closely and cook until it reaches a deep golden-amber color. Testing with a small drop in cold water should form a firm but pliable ball. Baking the brownies until just set but still gooey inside works well for the base texture.