Chewy Cornflake Brownies
Crunchy. Caramelly. Decadent. My Chewy Cornflake Brownies are a wonderful combo of sweet and salty flavours! My family first tried cornflake brownies during a little summer trip to the East Coast of Canada (Prince Edward Island). We had just finished exploring the beautiful ocean side with red sands when we stumbled upon a little bakery serving thick, fudgy brownies with a salted caramel cornflake topping! From our first bites, we were hooked. I knew I had to recreate these cornflake brownies at home!
This recipe is my easy-to-make spin on that sweet ocean-side memory. Built upon my Fudgy Brownie recipe, I add a layer of buttery caramel and crunchy cornflakes that sets perfectly in the fridge for the ultimate treat. Whether you’re baking for a weekend get-together, a bake sale, or just a little self-care moment, these brownies deliver big on texture, flavour, and fun.
Why You’ll love this Chewy Cornflake Brownies recipe
- Two dreamy textures in one bite — fudgy brownie base + crunchy caramel cornflake topping.
- Easier than it looks — no candy thermometers, no complicated steps, just melt, stir, bake, and layer.
- Perfect make-ahead dessert — these brownies taste even better the next day!
- A fun nostalgic twist — it’s like a brownie met a caramel slice and they became best friends.
- Crowd-pleasing — whether you serve them at a potluck or cozy night in, they disappear fast!
Frequently Asked Questions for Chewy Cornflake Brownies
Can I make these Cornflake Brownies ahead of time?
Yes! In fact, they taste even better the next day as the caramel and brownie layers settle together. Store them in an airtight container in the fridge for up to 1 week.
Can I use store-bought brownie mix instead of homemade?
While I adore the flavour of my fudgy brownie base, a boxed mix will work in a pinch. Bake the brownie base fully before adding the caramel cornflake layer.
Can I freeze Cornflake Brownies?
You can! Freeze once fully cooled and cut into squares. Wrap each piece tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
Can I add other toppings or mix-ins to the brownie layer?
Absolutely! You can fold in chopped peanuts, almonds, or make a drizzled chocolate pattern for an extra fancy treat. A sprinkle of flaky salt on top is chef’s kiss.
Ingredients needed for this Chewy Cornflake Brownies recipe:
For the Fudgy Brownie Layer:
- Unsalted butter — gives the brownies that rich, melt-in-your-mouth texture.
- Granulated sugar — for sweetness and shiny brownie tops.
- Eggs — create structure and give that soft, chewy center.
- Vanilla extract — a little warmth and depth of flavor.
- All-purpose flour — just enough to hold everything together without making them cakey.
- Cocoa powder — for a rich, deep chocolate flavor.
- *espresso powder* — adds a rich chocolate depth that makes these brownies extra fudgy (optional).
- Salt — to balance the sweetness.
- Chocolate chips – for an extra layer of crunch and chocolate flavour.
For the Caramel Cornflake Layer:
- Cornflakes — the star of the show, bringing the satisfying crunch!
- Granulated Sugar — for that rich, sticky sweetness.
- Butter — helps melt the caramel smoothly.
- Heavy Cream — creates a creamy caramel.
- 1-2 Pinches of salt — because caramel loves salt!
Sofia’s Baking Tip
Use fresh cornflakes for the topping. If they’ve gone a little soft in the cupboard, they won’t keep their crunch in the caramel-cornflake layer!
Step-by-Step Chewy Cornflake Brownies Recipe
Fudgy Brownie Layer
Preheat oven to 350F (325F convection bake). Line a 9”x 9” baking pan with parchment paper. Set aside.
In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
Add vanilla, and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula until combined.
Fold your milk chocolate chips/pieces into the batter.
Add brownie batter to your prepared pan. Spread flat.
Bake in a preheated oven for ~35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
Let brownies cool for ~20 minutes in the baking pan.
Caramel Cornflake Layer
While the brownies are cooling, its time to make the caramel!
In a medium pot, and over medium heat, add 1/3 of the sugar. Watch as the sugar begins to melt. Stir constantly.
Once sugar begins to melt, add the next 1/3 of sugar. Repeat above steps and continue to the last 1/3 of sugar. Keep stirring constantly to prevent burning.
When all the sugar is melted, it will begin to turn amber in colour. Immediately remove your pot from the heat and add in your butter. Stir until smooth.
Slowly pour in all of your heavy cream. Note: the mixture may begin to aggressively bubble, thats okay! Keep stirring and take care not to burn yourself.
Return your medium pot to the heat, this time at a lower heat (medium-low to low) and let it cook for another 2-3 minutes. The mixture will have thickened slightly.
Sofia’s Mindful Tip
While making the caramel layer, I like to slow things down. Stirring the caramel as it turns golden and glossy is one of those simple baking moments that grounds me. Let the process be part of the treat.
Remove from the heat. Add salt. Pour in your Cornflakes and mix until they are all coated in caramel. Add more cornflakes as necessary to create an evenly distributed mixture.
Pour cornflake caramel over the brownie layer and spread flat. Pack in cornflake caramel mixture tightly.
Refrigerate for 2h to overnight (recommended) to allow the brownie layers to set together.
Cut into squares and enjoy!
Also check out:
S’Mores Brownies
Nutella Cheesecake Brownies
Peanut Butter Cup Brownies
Chewy Cornflake Brownies
Ingredients
Brownie Layer
- 3/4 cup Unsalted Butter melted
- 1 1/2 cup Granulated Sugar
- 1/2 cup Cocoa Unsweetened, Dutch-processed
- 1 tsp Vanilla Extract
- 3 Eggs large, room temperature
- 1 cup All-purpose Flour
- a large pinch of salt
- 1 1/2 tsp Espresso powder
- 3/4 to 1 cup Milk Chocolate Chips or chopped chocolate (semi-sweet or milk) more or less, to your preference
Caramel Cornflake Layer
- 2 cups Granulated Sugar
- 1 stick Unsalted Butter cubed, slightly chilled
- 1 cup Heavy Cream room temperature
- 0.5-1 tsp Flaked salt to your taste
- 7-8 cups Cornflake Cereal
Instructions
Fudgy Brownie Layer
- Preheat oven to 350F (325F convection bake). Line a 9”x 9” baking pan with parchment paper. Set aside.
- In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
- Add vanilla, and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
- Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula until combined.
- Fold your milk chocolate chips/pieces into the batter.
- Add brownie batter to your prepared pan. Spread flat.
- Bake in a preheated oven for ~35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
- Let brownies cool for ~20 minutes in the baking pan.
Caramel Cornflake Layer
- While the brownies are cooling, its time to make the caramel! In a medium pot, and over medium heat, add 1/3 of the sugar. Watch as the sugar begins to melt. Stir constantly.
- Once sugar begins to melt, add the next 1/3 of sugar. Repeat above steps and continue to the last 1/3 of sugar. Keep stirring constantly to prevent burning.
- When all the sugar is melted, it will begin to turn amber in colour. Immediately remove your pot from the heat and add in your butter. Stir until smooth.
- Slowly pour in all of your heavy cream. Note: the mixture may begin to aggressively bubble, thats okay! Keep stirring and take care not to burn yourself.
- Return your medium pot to the heat, this time at a lower heat (medium-low to low) and let it cook for another 2-3 minutes. The mixture will have thickened slightly.
- Remove from the heat. Add in salt. Pour in your Cornflakes and mix until they are all coated in caramel. Add more cornflakes as necessary to create an evenly distributed mixture.
- Pour cornflake caramel over the brownie layer and spread flat. Pack in cornflake caramel mixture tightly.
- Refrigerate for 2h to overnight (recommended) to allow the brownie layers to set together.
- Cut into squares and enjoy!
Video
Notes
- Brownies: Slightly underbake the brownie layer for extra fudginess — the brownies will continue to set as they cool.
- Caramel: The best caramel is made slowly! Melt your caramel gently to keep it silky and spreadable. If you notice that the sugar is melting too quickly, lower the heat.
- Layering: Pour the caramel-cornflake mix on while the brownies are still warm so the topping adheres nicely.
- Cutting clean slices: Cut chilled brownies using a sharp knife and wipe between cuts. Note: you can also butter your knife prior to cutting to ensure there is no sticking of the caramel to the knife.
- My Chewy Cornflake Brownies can be easily frozen in a tightly sealed freezer bag for up to 6 months.