Salted Caramel Crunchy Corn Flake Brownies are the perfect delicacy of a chocolate brownie covered in a layer of caramel and crunchy corn flakes.
The base is a rich, fudgey brownie base made with dark chocolate and topped with cocoa powder.
But what really sets this brownie apart from the others, is the crunchy layer of caramel-filled cornflakes that crunch in every bite, contrasting beautifully with the soft brownie underneath.
⏱ Cooking time — 2 hours and 40 minutes overall. Includes 20 minutes of preparation and cooking + 2 hours 20 minutes unattended.
For 12 squares:
- 160 g (5 ⅔ oz) dark chocolate
- 250 g (8 ⅚ oz) white sugar
- 3 eggs
- 180 g (6 ⅓ oz) all-purpose flour
- 160 g (5 ⅔ oz) unsalted butter
- 40 g (8 tsp.) cocoa powder
- 5 g (1 tsp.) salt
For the Caramel:
- 300 g (10 ⅘ oz) white sugar
- 200 ml (1 cup) heavy cream 33%+
- 75 g (2 ⅔ oz) unsalted butter
- 1 tsp. salt
- 150 g (5⅖ oz) cornflakes
🥣 Directions👉 Jump to Short Version of Recipe
Preparing the chocolate base
Melt 160 g (5 ⅔ oz) of unsalted butter over a low heat without overheating.
Break 160 g (5 ⅔ oz) of dark chocolate into a large bowl and pour over the melted butter, stir until the chocolate has completely melted. Add 250 g (8 ⅚ oz) white sugar and stir.
Beat in the 3 eggs and mix with a whisk until smooth.
Dry mix and mix the dough. Baking the brownies.
In a separate bowl, sift 40 g (8 tsp.) cocoa powder into 180 g (6 ⅓ oz) all-purpose flour, add 5 g (1 tsp.) salt and mix the dry ingredients with a whisk.
Add the dry ingredients to the egg and oil mixture, then mix gently until the dough is smooth.
Transfer the dough to a square mold with sides about 20 cm (8 inches), with the bottom and sides covered with baking paper. Flatten the surface of the dough with a spatula.
Bake in an oven preheated to 200°C (400°F) for 20 minutes.
Leave the brownies to cool in the mold and proceed to make the caramel.
Preparation of caramel
In a medium saucepan or saucepan, melt 300 g (10 ⅘ oz) white sugar over medium heat, stirring occasionally.
As soon as all the sugar has melted and is amber in color, add 75 g (2 ⅔ oz) of unsalted butter and stir until it is completely dissolved.
Very carefully pour in 200 ml (1 cup) of heavy cream, gradually, bit by bit, stirring the caramel well after each addition.
Add 1 tsp. salt if desired and cook, stirring, until the caramel temperature is 110-112°C (230-233°F) for 2-3 minutes.
Remove from the heat, add 150 g (5⅖ oz) cornflakes and stir.
Final assembly and filing
Spread the flaky caramel evenly over the surface of the brownies. Leave to cool completely, then place in the fridge for 2 hours.
Then remove the brownies from the mold, remove the baking paper and cut into serving pieces.
Can I use store-bought caramel sauce?
Yes, you can use a premade caramel sauce for convenience, but homemade caramel will provide a richer flavor.
Can I make these brownies gluten-free?
Yes, substitute the regular flour with your favorite gluten-free flour blend. Also, ensure your cornflakes are gluten-free.
Can I use a different type of cereal?
Yes, while cornflakes offer a great crunch, other cereals like rice puffs or crushed graham crackers can also work.
How do I store these brownies?
Store them in an airtight container at room temperature for up to 3 days. Refrigeration is optional but can make the caramel layer quite firm.
Can I add nuts to the recipe?
Certainly! Chopped nuts like pecans or walnuts can be added either into the brownie batter or sprinkled over the caramel layer for extra texture.
How do I know when the brownies are perfectly baked?
The brownies are done when the edges look set and slightly pulled away from the pan sides, but the center should still be a bit soft.
Is there a vegan alternative for this recipe?
To make it vegan, use plant-based substitutes for butter, eggs, and milk. Also, ensure the chocolate and cornflakes are vegan-friendly.
How do I cut the brownies without cracking the caramel?
Use a sharp, warm knife to cut through the caramel layer cleanly, wiping the blade between cuts.
Why did my caramel turn out grainy?
Grainy caramel can result from sugar crystallization. Try to avoid stirring the caramel as it cooks and use a wet pastry brush to dissolve any sugar crystals on the sides of the pan.
What can I do if my brownie batter is too thick?
If the batter is too thick, you can add a small amount of milk to reach a spreadable consistency.
Can I top the brownies with something other than cornflakes?
Absolutely! Try toppings like crushed pretzels, toasted nuts, or even sea salt flakes for a different texture.
How do I ensure the brownies are moist?
Avoid overbaking them. It’s better to err on the side of slightly underbaked for gooey, moist brownies.
Can I make the caramel sauce in advance?
Yes, you can make the caramel sauce ahead of time and warm it slightly to achieve a spreadable consistency when assembling the brownies.
What’s the best way to serve these brownies?
These brownies are delicious both at room temperature and slightly warmed, possibly with a scoop of ice cream or a drizzle of extra caramel sauce.
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Crunchy Salted Caramel Cornflake Brownies
- 160 g dark chocolate
- 250 g white sugar
- 3 eggs
- 180 g all-purpose flour
- 160 g unsalted butter
- 5 g salt
- 40 g cocoa powder
For the Caramel:
- 300 g white sugar
- 200 ml heavy cream 33%
- 75 g unsalted butter
- 1 tsp. salt
- 150 g cornflakes
- Melt the butter. Mix it with the chopped chocolate until melted, add the sugar, then beat in the eggs, stirring with a whisk until smooth.
- Combine the sifted cocoa with the flour and salt, then gently knead into the chocolate mixture until you have a smooth dough. Transfer the dough into a square mold and bake in an oven preheated to 200°C (400°F) for 20 minutes. Then allow to cool.
- Over medium heat, melt the sugar until amber in color, stirring, add the butter and stir until it is completely dissolved. Then gradually pour in the cream and add the salt. Cook until the temperature reaches 110-112°C (230-233°F) for 2-3 minutes, stir in the cornflakes.
- Spread the flaked caramel over the surface of the brownies, cool to room temperature, then chill in the refrigerator for 2 hours and cut into slices.