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.
Ingredients
Scale
Brownies
- 200 g dark chocolate
- 175 g unsalted butter
- 265 g golden caster sugar
- 200 g plain flour
- 1/4 tsp salt
- 3 large eggs
Caramel Topping
- 300 g caster sugar
- 200 ml double cream
- 100 g unsalted butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- 125 g cornflakes
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
Nutrition
- Serving Size: 1 brownie (approximately 60g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: brownies, caramel, cornflakes, chocolate dessert, crunchy topping, easy bake, chocolate brownies
