Name: Caramel Cornflake Crunch Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 200 g dark chocolate; 175 g unsalted butter; 265 g golden caster sugar; 200 g plain flour; 1/4 tsp salt; 3 large eggs; 300 g caster sugar; 200 ml double cream; 100 g unsalted butter; 1/2 tsp salt; 1 tsp vanilla extract; 125 g cornflakes

Jump to Recipe

If you are ready to elevate your brownie experience, allow me to introduce you to the unforgettable delight of Caramel Cornflake Crunch Brownies. These brownies combine the rich, fudgy magic of dark chocolate with a luscious golden caramel layer cloaked in crispy cornflakes that crackle with every bite. Perfectly balancing gooey sweetness and irresistible crunch, this dessert is guaranteed to become your new favorite indulgence and impress anyone lucky enough to try a slice.

Caramel Cornflake Crunch Brownies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that each play a vital role in crafting the perfect texture and flavor harmony. From silky melted chocolate to crunchy cornflakes, every component works in tandem to create the signature magic of Caramel Cornflake Crunch Brownies.

200 g dark chocolate: Choose good-quality chocolate for deep, intense cocoa flavor.
175 g unsalted butter: Adds richness and moistness to the brownie base.
265 g golden caster sugar: Provides a gentle sweetness and slight caramel notes.
200 g plain flour: Gives structure and just enough density for fudginess.
1/4 tsp salt: Enhances the chocolate flavor and balances the sweetness.
3 large eggs: Bind ingredients together while lending a tender crumb.
300 g caster sugar: The key to making that perfectly golden homemade caramel.
200 ml double cream: Enriches the caramel with creamy smoothness.
100 g unsalted butter: Blends into the caramel for a silky texture.
1/2 tsp salt: Adds depth and complexity to the caramel’s sweetness.
1 tsp vanilla: Brings warmth and aromatic sweetness to the caramel layer.
125 g cornflakes: The crowning touch that delivers delightful crunch and contrast.

How to Make Caramel Cornflake Crunch Brownies

Step 1: Prep Your Pan and Oven

Start by greasing and lining an 8×8-inch square baking tin. This step ensures your brownies come out clean and intact after baking. Preheat your oven to 200C (or 180C fan, Gas Mark 6) so it’s perfectly hot and ready for your batter.

Step 2: Create the Brownie Base

Finely chop the dark chocolate and place it into a large mixing bowl. Melt the butter separately and pour it over the chopped chocolate, stirring gently until everything is fully melted and smooth. Stir in the golden caster sugar until combined, followed by the plain flour and salt for structure and balance. Finally, whisk in the eggs, one at a time, blending until your brownie batter is rich and glossy.

Step 3: Bake the Brownies

Pour your batter evenly into the prepared tin, smoothing out the surface with a spatula to ensure an even bake. Pop it into the oven for 35 minutes. Keep in mind this recipe yields fudgy brownies, so the classic knife test does not apply; they should be slightly gooey inside. If you own a digital thermometer, aim for the internal temperature to reach over 80C for perfect doneness. Let the brownie cool completely in the tin before moving on.

Step 4: Make the Caramel Topping

Slowly melt the caster sugar in a heavy-bottom saucepan over medium-high heat, stirring occasionally for an even melt. Watch carefully until it turns a beautiful golden-amber hue — this is the signature color of rich caramel. Immediately remove the pan from heat and carefully stir in the double cream, butter, salt, and vanilla. The mixture will bubble vigorously, so take your time and be cautious. Return the pan to the heat and cook until the caramel reaches 118C on a thermometer, about 10 minutes.

Step 5: Add the Cornflake Crunch

Once your caramel hits the perfect consistency, take it off the heat and fold in the cornflakes, making sure every flake is fully coated in the luscious caramel. Pour this glossy, crunchy mixture over the completely cooled brownie base and spread it out evenly. Allow everything to cool fully so the caramel sets firmly for that satisfying crunch.

How to Serve Caramel Cornflake Crunch Brownies

Garnishes

For an elegant finish, dust the top of your Caramel Cornflake Crunch Brownies lightly with a pinch of flaky sea salt to amplify the caramel’s sweetness and add a lovely salty snap. You can also sprinkle a few extra cornflakes on top for presentation and texture contrast.

Side Dishes

Serve these brownies with a scoop of rich vanilla ice cream or a dollop of whipped cream to complement the chewy, crunchy layers. A drizzle of salted caramel sauce or a handful of fresh raspberries can introduce freshness and balance the richness perfectly.

Creative Ways to Present

Cut your brownies into bite-sized squares for parties and stack them on a rustic wooden board for a charming display. Alternatively, press the cut pieces onto skewers alternating with marshmallows or fruit for a playful dessert kebab. These brownies also make a fantastic gift when wrapped in parchment paper and tied with a festive ribbon.

Make Ahead and Storage

Storing Leftovers

Keep your Caramel Cornflake Crunch Brownies stored in an airtight container at room temperature for up to three days to maintain their fudgy texture and crisp caramel topping. Avoid refrigeration — this can make brownies dry and caramel chewy.

Freezing

If you want to enjoy these brownies over a longer period, wrapping pieces tightly in plastic wrap and freezing them is a great option. They will keep well for up to a month. When ready to eat, thaw overnight in the fridge and bring to room temperature before serving to preserve the best texture.

Reheating

To revive the fudginess, warm the brownies in a low oven (about 140C) for 5-7 minutes or microwave briefly for 10-15 seconds. This softens the brownie interior while keeping the caramel crunchy. Perfect for a cozy dessert fix.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can, but keep in mind that milk chocolate will make the brownies sweeter and less intense in chocolate flavor. Dark chocolate offers a nice balance to the caramel’s richness in this recipe.

What can I substitute for cornflakes if I have allergies?

Rice crisps or crushed rice cereal make excellent gluten-free alternatives that still add the crunch without compromising texture.

How do I know when the caramel is done?

The caramel should be a golden-amber color and reach about 118C on a candy thermometer. If you don’t have a thermometer, look for a smooth, glossy caramel that bubbles steadily but isn’t burnt or overly dark.

Can I make the caramel topping ahead of time?

It’s best to prepare the caramel fresh and pour it over the cooled brownies immediately for the best texture. If made too far in advance, the caramel can harden and become difficult to spread evenly.

Why do the brownies stay gooey inside?

These brownies are designed to be fudgy rather than cakey, which means they remain moist and tender inside even after baking. This gooey texture is part of their charm.

Final Thoughts

Trust me, once you try these Caramel Cornflake Crunch Brownies, they will quickly become your go-to dessert for any occasion. The perfect combination of rich, chewy chocolate and the satisfying crunch of caramel-coated cornflakes creates a slice of pure joy. So gather your ingredients, dive into this fun recipe, and get ready to wow yourself and your loved ones with every bite.

Caramel Cornflake Crunch Brownies Recipe

★★★★★

4.9 from 9 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

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Description

These Caramel Cornflake Crunch Brownies combine rich, gooey chocolate brownies with a crunchy caramel-coated cornflake topping, creating a perfect balance of textures and flavors in an indulgent treat.

Instructions

Prepare the Tin and Oven: Grease and line an 8×8 inch square baking tin with parchment paper. Preheat your oven to 200C (180C Fan/Gas Mark 6) to ensure it’s ready for baking the brownies.
Melt Chocolate and Combine Ingredients: Finely chop the dark chocolate and place it in a large heatproof bowl. Melt the unsalted butter separately, then pour it over the chocolate, stirring continuously until fully melted and smooth. Add the golden caster sugar and stir to combine. Next, fold in the plain flour and salt, mixing until just incorporated. Finally, add the eggs one at a time, stirring well to create a smooth brownie batter.
Bake the Brownies: Pour the prepared brownie batter into the lined baking tin and spread it evenly. Bake in the oven for 35 minutes. Note that the brownies should remain gooey inside; rather than relying on the knife test, aim for an internal temperature over 80C if using a food thermometer. Allow the brownies to cool completely in the tin.
Make the Caramel: In a heavy-bottomed saucepan, place the caster sugar and heat over medium-high heat. Stir occasionally to ensure the sugar melts evenly without burning. Continue cooking until the caramel turns a golden-amber color. Remove from heat and carefully stir in the double cream, unsalted butter, salt, and vanilla extract—be cautious as the mixture will bubble up vigorously. Return to the heat and cook until the caramel reaches 118C on a food thermometer, about 10 minutes.
Add Cornflakes and Top the Brownies: Remove the caramel from heat and quickly stir in the cornflakes, coating them evenly with caramel. Pour the caramel cornflake mixture over the cooled brownie base and spread it out evenly with a spatula. Let the caramel topping set completely until cool.
Serve: Once fully cooled and set, cut the brownies into squares and serve. Enjoy this delightful contrast of rich brownie and crunchy caramel crunch.

Notes

Use a digital food thermometer for best results to check the brownie internal temperature (above 80C) and caramel (118C) for perfect texture.
The caramel mixture is very hot and bubbles vigorously when cream and butter are added; handle with care to avoid burns.
Allow the brownies to cool completely before adding the caramel topping to prevent melting the caramel layer.
Store brownies in an airtight container at room temperature for up to 3 days for best freshness and crunch.
For a gluten-free version, substitute plain flour with gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: British