These Fudgy Caramel Cornflake Crunch Brownies are the ultimate study in texture and decadence. A rich, dense chocolate base is topped with a sticky, golden layer of cornflakes coated in homemade toffee caramel, creating a dessert that is chewy, crunchy, and satisfyingly sweet.
With deep cocoa flavors and a buttery, shatteringly crisp topping, these bars are a show-stopping treat that upgrades the humble brownie into a gourmet masterpiece.
Recipe Details
- Flavor Profile: Intense dark chocolate from the brownie base contrasts beautifully with the buttery, sweet, and slightly salty notes of the toffee cornflake topping.
- Texture: You get a fudgy, moist brownie bottom and a sticky, crunchy, crispy top layer.
- Time: 45 minutes prep/cook time, plus 4 hours chilling.
- Difficulty: Intermediate. The brownie is simple, but making dry caramel requires careful attention.
What You’ll Need
To make this recipe, you will need a 9-inch square baking tin lined with baking paper. For the brownie batter, you need a large pot and heatproof bowl for a double boiler setup, plus an electric hand mixer to whisk the eggs. For the caramel layer, a large heavy-bottomed saucepan is essential to melt the sugar evenly without burning.
Ingredient Notes
- Dark Chocolate – Use 6.3 oz of dark chocolate (about 70% cocoa). This provides a deep, rich flavor that balances the sweetness of the caramel topping.
- Dutch-process Cocoa Powder – This adds a smoother, darker chocolate flavor to the brownies compared to natural cocoa.
- Butter – Unsalted butter allows you to control the salt level. It is used in both the brownie base and the caramel layer.
- Sugars – The brownie uses both superfine (caster) sugar and packed brown sugar for the perfect texture. The caramel layer relies on granulated sugar to melt into a clear liquid gold.
- Eggs – Three large eggs at room temperature are whipped to create structure and volume.
- Heavy Cream – Heated heavy cream is essential for the caramel layer; adding it hot prevents the sugar from seizing violently.
- Cornflakes – These cereal flakes provide the signature crunch. They stay crisp even when coated in the buttery toffee sauce.
Add-ins and Substitutions
- Salt – A pinch of flaky sea salt sprinkled on top of the caramel cornflake layer before setting adds a gourmet finish.
- Nuts – You could fold chopped pecans or walnuts into the brownie batter for added texture within the base.
- Chocolate Chips – If you prefer a sweeter brownie, you can fold semi-sweet chocolate chips into the batter before baking.
How to Make Fudgy Caramel Cornflake Crunch Brownies
- Prep: Preheat your oven to 180C / 355F (fan off) or 160C / 320F (fan on). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides for easy removal later.
- Melt Chocolate: Fill a large pot a third of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. (Alternatively, melt in the microwave in 30-second bursts).
- Add Cocoa: Turn the heat off and whisk in the sifted cocoa powder until smooth. Set aside to cool to room temperature, about 10 minutes.
- Whip Eggs: In a large mixing bowl, add the eggs, both sugars, vanilla extract, and salt. Use an electric hand mixer to whisk until pale, fluffy, and doubled in volume, about 2-3 minutes.
- Combine Wet Ingredients: Add 1/3 of the cooled chocolate mixture to the egg mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
- Add Flour: Add the sifted flour and fold using a spatula until no dry ingredients are showing.
- Bake Brownies: Pour the mixture into the prepared baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature.
- Make Toffee: Add the granulated sugar to a large heavy-bottomed saucepan and cook over low to medium heat, stirring gently with a wooden spoon. The sugar will clump first, then melt into a liquid and slowly turn golden. As soon as it reaches a light gold color, turn the heat off.
- Finish Caramel: The pan will retain heat, so slowly pour in the heated heavy cream to stop the toffee from cooking further. Stir slowly and take care because it will let out a lot of steam. Next, add the cubed salted butter and continue stirring until well combined.
- Add Cornflakes: Add the cornflakes to the caramel and gently fold through until all the cereal is coated.
- Top and Set: Pour the cornflake mixture on top of the brownies and spread out. A tablespoon works well to spread it evenly. Allow the slice to set at room temperature for about 30 minutes, then place in the fridge for at least 4 hours (overnight is best) for a really set slice that is easy to cut.
- Serve: Use a large, sharp knife to slice into 4 x 4 squares.
Pro Tip: When making the caramel, adding heated cream is a game-changer. If you add cold cream to hot melted sugar, it will seize up into a hard rock. Heating the cream first ensures a smooth, velvety toffee sauce. Be prepared for a lot of steam when they combine!
Recipe Tips
- Cooling the Chocolate: Make sure your melted chocolate mixture has cooled to room temperature before adding it to the whipped eggs. If it is too hot, it could scramble the eggs.
- Watch the Sugar: Sugar goes from “melted” to “burnt” very quickly. Once it liquefies and turns light gold, remove it from the heat immediately. The residual heat from the pan will continue to darken it.
- Clean Cuts: To get those perfect, sharp layers when slicing, wash your knife with warm water and wipe it dry between every single cut.
FAQs
- Can I use corn syrup instead of melted sugar? No, this recipe relies on the flavor and texture of caramelized sugar (toffee) to create the crunchy coating. Syrup would result in a different, softer texture.
- How do I know when the brownies are done? Because they are fudgy, a toothpick shouldn’t come out perfectly clean. It should have moist crumbs attached. If it is wet with batter, bake a few minutes longer.
- Why did my caramel seize? This happens if the temperature difference between the sugar and cream is too drastic. Ensure your cream is heated before pouring it into the sugar.
Serving Suggestions
- Coffee: The rich caramel and chocolate notes are the perfect match for a strong espresso or black coffee.
- Ice Cream: Serve a square with a scoop of vanilla bean ice cream to cut through the richness.
- Cold Milk: A classic glass of cold milk complements the crunchy cornflakes perfectly.
Make This Recipe in Advance
- Chilling: These brownies actually need to be made in advance. The 4-hour (or overnight) chilling time is crucial for the caramel layer to set firm so you can slice it without it falling apart.
- Storage: Store the sliced brownies in an airtight container in the fridge for up to 5 days to keep the topping crunchy.
Fudgy Caramel Cornflake Crunch Brownies
- Total Time: Approx. 5 hours
- Yield: 16 Squares 1x
- Diet: Vegetarian
Description
These Fudgy Caramel Cornflake Crunch Brownies are the ultimate study in texture and decadence. A rich, dense chocolate base is topped with a sticky, golden layer of cornflakes coated in homemade toffee caramel, creating a dessert that is chewy, crunchy, and satisfyingly sweet. With deep cocoa flavors and a buttery, shatteringly crisp topping, these bars are a show-stopping treat that upgrades the humble brownie into a gourmet masterpiece.
Ingredients
The Fudgy Brownie Base
- 6.3 oz (approx. 180g) dark chocolate (70% cocoa), chopped
- 1/2 cup (1 stick) unsalted butter, cubed
- 1/4 cup Dutch-process cocoa powder, sifted
- 3 large eggs, room temperature
- 3/4 cup superfine (caster) sugar
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
The Caramel Cornflake Topping
- 1 cup granulated sugar
- 2/3 cup heavy cream, heated
- 5 tablespoons salted butter, cubed
- 4 cups cornflakes
Instructions
Prep
Preheat your oven to 355°F (180°C) (fan off) or 320°F (160°C) (fan on). Grease a 9-inch (23cm) square baking tin and line it with parchment paper, leaving an overhang on the sides for easy removal.
Melt Chocolate Base
Fill a pot one-third full with water and bring to a simmer. Place a heatproof bowl on top (ensure the bottom doesn’t touch the water). Add the chocolate and unsalted butter. Stir until melted and smooth. Alternative: Melt in the microwave in 30-second bursts.
Add Cocoa
Remove from heat. Whisk in the sifted cocoa powder until smooth. Set aside to cool to room temperature (about 10 minutes).
Whip Eggs
In a large mixing bowl, combine the eggs, superfine sugar, brown sugar, vanilla, and salt. Use an electric hand mixer to whisk for 2–3 minutes until pale, fluffy, and doubled in volume.
Combine
Pour 1/3 of the cooled chocolate mixture into the egg mixture and whisk to combine. Repeat until all chocolate is incorporated.
Fold Flour
Add the sifted flour. Gently fold with a spatula just until no dry streaks remain.
Bake
Pour batter into the prepared tin. Bake for 20–22 minutes. A toothpick inserted into the center should come out with moist crumbs (not wet batter). Remove and let cool.
Make Toffee
Place granulated sugar in a heavy-bottomed saucepan over low-medium heat. Stir gently. The sugar will clump, then melt into a liquid. Once it turns a light golden color, turn off the heat immediately.
Add Cream & Butter
Slowly pour in the heated heavy cream. Caution: It will steam and bubble vigorously. Stir carefully. Add the cubed salted butter and stir until smooth and glossy.
Coat Cornflakes
Add the cornflakes to the caramel pot. Fold gently until every flake is coated in toffee.
Assemble & Chill
Pour the cornflake mixture over the cooled brownie layer. Spread evenly. Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight is best) to set completely.
Serve
Lift out using the parchment overhang. Slice into 16 squares using a sharp knife.
Notes
The Cream Trick: Heating the heavy cream before adding it to the melted sugar is non-negotiable. If you add cold cream to hot sugar, the caramel will seize into a hard rock instantly.
Temperature Matters: Ensure the melted chocolate mixture has cooled before adding it to the eggs, otherwise, you risk scrambling them.
Slicing: For clean, bakery-style edges, run your knife under hot water and wipe it dry between every cut.
Storage: These bars must be stored in the fridge to keep the caramel set and the cornflakes crunchy. They will keep for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking / Candy Making
- Cuisine: Modern American / Australian Style
Nutrition
- Serving Size: 1 Square
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: cornflake brownies, caramel crunch brownies, fudgy brownie recipe, toffee recipe, baking with cornflakes, gourmet dessert bars, texture desserts
