Print

Quick Caramel Cornflake Brownies Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

These Quick Caramel Cornflake Brownies combine a rich, fudgy chocolate brownie base with a crunchy caramel-coated cornflake topping, creating a decadent dessert that’s both gooey and crisp. Perfect for chocolate lovers seeking a delightful twist with a caramel crunch.

Ingredients

Scale

Brownie Base

  • 7 oz all-purpose flour
  • 7 oz dark chocolate (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)

Caramel Coating

  • 10.5 oz white sugar
  • 6.75 fl oz heavy cream (full-fat)
  • 4.5 oz cornflakes
  • 1 tsp pure vanilla extract
  • 3.5 oz unsalted butter
  • 1/2 tsp salt

Instructions

  1. Prepare the Baking Tin and Melt the Chocolate: Grease and line an 8×8 inch square tin with parchment paper. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Finely chop the dark chocolate and place it in a large bowl. Melt the butter separately and pour it over the chocolate, stirring until smooth and fully melted.
  2. Mix the Brownie Batter: Add the light brown sugar to the melted chocolate mixture and stir to combine. Incorporate the flour and salt, mixing well. Finally, add the eggs and stir until the batter is smooth and well blended.
  3. Bake the Brownies: Pour the batter evenly into the prepared tin. Bake for 35 minutes in the preheated oven. The brownies should remain gooey inside; if using a thermometer, the internal temperature should be above 80°C. Allow the brownies to cool completely in the tin.
  4. Make the Caramel: Place the white sugar in a heavy-bottomed saucepan over medium-high heat. Stir occasionally to melt the sugar evenly, cooking until it turns a golden-amber color. Remove the pan from heat and carefully stir in the cream, butter, salt, and vanilla extract. Return to heat and continue cooking until the caramel reaches 118°C on a food thermometer, approximately 10 minutes.
  5. Combine Caramel with Cornflakes and Assemble: Remove the caramel from heat and stir in the cornflakes until they are evenly coated. Pour this mixture over the cooled brownie base, spreading it out evenly. Let the entire dessert cool completely before cutting into squares and serving.

Notes

  • Use room temperature eggs for better batter emulsification.
  • For best flavor, use good quality dark chocolate with at least 70% cocoa solids.
  • Be cautious when adding cream to hot caramel, as it can bubble up violently.
  • Do not overbake the brownies; they should remain gooey inside for the perfect texture.
  • Ensure the caramel reaches the proper temperature (118°C) for the right consistency.
  • Allow the caramel cornflake topping to set completely before slicing.

Keywords: caramel brownies, cornflake brownies, chocolate brownies, caramel cornflake topping, fudgy brownies, crunchy topping dessert

Find it online: https://liamjayne.com/quick-caramel-cornflake-brownies-recipe/