salt<\/strong> and mix the dry ingredients with a whisk.<\/p>\n\n\n\nAdd the dry ingredients to the egg and oil mixture, then mix gently until the dough is smooth.<\/p>\n\n\n\n
Transfer the dough to a square mold with sides about 20 cm (8 inches)<\/strong>, with the bottom and sides covered with baking paper. Flatten the surface of the dough with a spatula.<\/p>\n\n\n\nBake in an oven preheated to 200\u00b0C (400\u00b0F) <\/strong>for 20 minutes<\/strong>.<\/p>\n\n\n\nLeave the brownies to cool in the mold and proceed to make the caramel.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nPreparation of caramel<\/h3>\n\n\n\n In a medium saucepan or saucepan, melt 300 g (10 \u2158 oz)<\/strong> white sugar <\/strong>over medium heat, stirring occasionally.<\/p>\n\n\n\nAs soon as all the sugar has melted and is amber in color, add 75 g\u00a0(2 \u2154 oz) of\u00a0unsalted butter<\/strong> and stir until it is completely dissolved.<\/p>\n\n\n\nVery carefully pour in 200 ml (1 cup)<\/strong> of heavy<\/strong> cream<\/strong>, gradually, bit by bit, stirring the caramel well after each addition.<\/p>\n\n\n\nAdd 1 tsp. salt<\/strong> if desired and cook, stirring, until the caramel temperature is 110-112\u00b0C (230-233\u00b0F) <\/strong>for 2-3 minutes<\/strong>.<\/p>\n\n\n\nRemove from the heat, add 150 g (5\u2156\u00a0 oz)<\/strong> cornflakes<\/strong> and stir. <\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nFinal assembly and filing<\/h3>\n\n\n\n Spread the flaky caramel evenly over the surface of the brownies. Leave to cool completely, then place in the fridge for 2 hours<\/strong>.<\/p>\n\n\n\nThen remove the brownies from the mold, remove the baking paper and cut into serving pieces.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\n🙋♂️ FAQ<\/h2>\n\n\n\n
\n
\n
Can I use store-bought caramel sauce?<\/h3>\n\n\n
Yes, you can use a premade caramel sauce for convenience, but homemade caramel will provide a richer flavor.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I make these brownies gluten-free?<\/h3>\n\n\n
Yes, substitute the regular flour with your favorite gluten-free flour blend. Also, ensure your cornflakes are gluten-free.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I use a different type of cereal?<\/h3>\n\n\n
Yes, while cornflakes offer a great crunch, other cereals like rice puffs or crushed graham crackers can also work.<\/p>\n\n<\/div>\n<\/div>\n
\n
How do I store these brownies?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I add nuts to the recipe?<\/h3>\n\n\n
Certainly! Chopped nuts like pecans or walnuts can be added either into the brownie batter or sprinkled over the caramel layer for extra texture.<\/p>\n\n<\/div>\n<\/div>\n
\n
How do I know when the brownies are perfectly baked?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
Is there a vegan alternative for this recipe?<\/h3>\n\n\n
To make it vegan, use plant-based substitutes for butter, eggs, and milk. Also, ensure the chocolate and cornflakes are vegan-friendly.<\/p>\n\n<\/div>\n<\/div>\n
\n
How do I cut the brownies without cracking the caramel?<\/h3>\n\n\n
Use a sharp, warm knife to cut through the caramel layer cleanly, wiping the blade between cuts.<\/p>\n\n<\/div>\n<\/div>\n
\n
Why did my caramel turn out grainy?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
What can I do if my brownie batter is too thick?<\/h3>\n\n\n
If the batter is too thick, you can add a small amount of milk to reach a spreadable consistency.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I top the brownies with something other than cornflakes?<\/h3>\n\n\n
Absolutely! Try toppings like crushed pretzels, toasted nuts, or even sea salt flakes for a different texture.<\/p>\n\n<\/div>\n<\/div>\n
\n
How do I ensure the brownies are moist?<\/h3>\n\n\n
Avoid overbaking them. It’s better to err on the side of slightly underbaked for gooey, moist brownies.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I make the caramel sauce in advance?<\/h3>\n\n\n
Yes, you can make the caramel sauce ahead of time and warm it slightly to achieve a spreadable consistency when assembling the brownies.<\/p>\n\n<\/div>\n<\/div>\n
\n
What\u2019s the best way to serve these brownies?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
📌 Pin it!<\/strong><\/p>\n\n\n\n\n<\/div>
\n\t
\n\t
Crunchy Salted Caramel Cornflake Brownies<\/h2>\n <\/div>\n