Chewy Cornflake Brownies
Crunchy. Caramelly. Decadent. My Chewy Cornflake Brownies are the best combo of sweet and salty flavours! Made with my Fudgy Brownie recipe, I add a layer of buttery caramel and crunchy cornflakes 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.
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- 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.
Tried this recipe?Let us know how it was!