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