I was inspired to make these caramel cornflake brownies after seeing something similar pop-up in my Facebook feed from a UK bakery known as George’s Bakery. They only sell at farmer’s markets in England and ship in the UK, so I knew the only way I was going to get to try these was to make a version myself, and I’m so glad I did! Really it’s just a combination of my super popular fudgy homemade brownie recipe that gets a thick layer of cornflakes tossed in my salted caramel sauce. Once it has had a chance to set up, each square is fudgy and chewy and just so, so incredible that you won’t be able to stop with just one. If you love brownies, some of our other favorite variations are Mint Brownies, Homemade Cosmic Brownies, and German Chocolate Brownies.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Bittersweet or semisweet chocolate – I recommend only using a bar of chocolate, finely chopped, rather than using chocolate chips for best results. Salted butter – If you only have unsalted butter on hand, add an extra pinch or two of salt to the mixture. Unsweetened cocoa powder – I most frequently use regular Hershey’s or Ghiradelli cocoa powder, but also love Guittard and Rodelle. Sugar – Both granulated sugar and light brown sugar will give the best balance of sweetness and depth to these brownies. Eggs Vanilla extract Flour Salt Heavy cream Cornflakes – Be sure to use regular cornflakes and not sweetened ones like Frosted Flakes.
How to Make Caramel Cornflake Brownies
Melt chocolate and butter. Combine the chopped chocolate and butter in a large bowl and heat in the microwave using short bursts of heat until completely melted. Add sugar. Whisk in the sugar until completely combined. It’s okay if the mixture is looking a little gritty. Whisk in eggs. This is the key to that glossy, thin crackly layer on top of homemade brownies. You want to really whisk those eggs in well or even pull out your hand mixer and beat the mixture for a minute or 2 to really incorporate the eggs. Stir in dry ingredients. Add flour, cocoa powder, and salt, stirring just until incorporated by hand, then stir in the chocolate chips. Bake. Pour the brownie batter into a 9-inch square baking dish lined with a parchment paper sling. Bake at 350°F for 30-35 minutes until done, but don’t overbake. Make caramel sauce. Cook the sugar in a medium saucepan over medium heat, stirring frequently, until it has melted completely into a golden brown liquid. Remove the saucepan from the heat and carefully stir in the cream, cubed butter, and vanilla. Return to the heat and cook for another 3-5 minutes until the caramel reaches 240°F, then remove from the heat. Combine caramel and cornflakes. Pour the caramel over the cornflakes in a large bowl and stir gently to combine and coat the cereal completely. Be careful as the caramel will be very hot. Top brownies. Pour the caramel cornflakes on top of the brownies and spread into a thick, even layer. Let the brownies set up for at least 1-2 hours to cool down (overnight is even better) and firm up before slicing into squares and serving.
Tips for Success
Don’t overbake the brownies. If you want the dense, fudgy texture of these brownies then be sure not to overbake them. The key is to take them out when a toothpick or skewer inserted into the brownies comes out with a few crumbs on it rather than coming out completely clean. You just don’t want the tester to be wet with brownie batter, which indicates that they might need a few more minutes. Don’t burn the sugar. When making the caramel, the biggest mistake is heating the sugar too quickly or too long and burning it, which can result in a bitter taste. Use medium heat and stir occasionally so the sugar melts evenly. Use a baking sling. I have the best success cutting brownies into straight squares with a parchment paper sling so I can lift them completely out of the pan before slicing. Let them set up completely. It’s so tempting to cut into these right away, but they really do take a while to set up so don’t rush it.
How to Store
These brownies will keep on the counter for 3-4 days stored in an airtight container. You can also store them in the fridge for up to 1 week, but let them come to room temperature for a bit before enjoying so the caramel isn’t too hard.
Can I freeze these brownies?
Yes, these brownies freeze well for up to 1 month. I recommend slicing them into squares and freezing individually first. Then transfer to a freezer-safe, airtight container for longer storage. Let thaw on the counter for an hour or two before enjoying.
More Brownie Recipes
Small Batch Brownies Frosted Brownies Irresistible Mississippi Mud Brownies
Peanut Butter Swirl Brownies
Gooey Swirled Nutella Brownies
Slutty Brownies [Brownie Oreo Chocolate Chip Cookie Bars]
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