Cornflake Brownies Recipe
Get ready to experience a dessert that’s both comforting and show-stopping: Cornflake Brownies are here to deliver a next-level indulgence! Imagine biting into deep, rich fudgy chocolate brownies blanketed by a thick, buttery layer of salted caramel-coated cornflakes that crunch and melt in every bite. This decadent treat marries nostalgic cereal sweetness with sophisticated layers, resulting in a brownie you’ll crave at any time of day. Each layer brings its own magic, making this recipe the ultimate union of classic and bold flavors. Whether you’re baking for a party or just to satisfy a stubborn sweet tooth, Cornflake Brownies will steal the spotlight on any dessert table.
Ingredients You’ll Need
These Cornflake Brownies are made from pantry staples that work in perfect harmony to deliver that signature fudgy base and crackly, chewy topping. Every element adds something unique—richness, structure, crunch, or flavor—so don’t skip anything!
- Butter (225g + 150g): Lends richness and ensures both the brownie and cornflake layers stay tender and delicious.
- Dark Chocolate (140g): The star behind the deep, irresistible chocolate flavor in your brownies—choose good-quality chocolate for best results.
- Eggs (5): These help bind your brownie batter together and provide that luscious, fudgy texture we all love.
- Brown Sugar (180g): Adds caramel undertones and moisture to the brownies, complementing the topping beautifully.
- Granulated Sugar (660g): Used in both layers for sweetness and to create that essential chewy bite—don’t be alarmed by the quantity!
- Plain Flour (100g): Gives the brownies structure while still keeping them soft in the center.
- Cocoa Powder (50g): Intensifies the chocolate experience for a truly fudgy core.
- Salt (1¼ teaspoons): Just enough to balance the sweetness and make all the flavors pop, especially in the topping.
- Double Cream (300ml): Warms up into decadent caramel, making the cornflake layer rich and smooth.
- Cornflakes (220g): The unexpected hero: these classic flakes become gloriously coated, crunchy golden shards atop each brownie.
How to Make Cornflake Brownies
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 180°C (350°F). Grab a 9×12-inch cake tin, then grease and line it with parchment. This will make removing the finished Cornflake Brownies a breeze—and you won’t have to battle with stuck-on crumbs or lost edges later!
Step 2: Melt the Butter and Chocolate
In a medium pot over gentle heat, combine the butter and dark chocolate. Stir regularly until both are melted and silky-smooth—you can also use a microwave in short bursts. Set the mixture aside and let it cool to room temperature; this keeps your brownies extra fudgy.
Step 3: Whip Eggs and Sugars
In a large bowl, whisk the eggs together with brown sugar and half the granulated sugar until the mix is pale and nearly doubled in volume. If you’ve got an electric mixer, now’s the time to use it. This step gives your brownies the irresistible crackly top.
Step 4: Combine Chocolate Mixture and Dry Ingredients
Pour the cooled chocolate mixture into the whipped eggs and sugar and whisk until there are no streaks. Sift in the plain flour, cocoa powder, and a pinch of salt, then fold together until you have a smooth, glossy batter. Try not to over-mix—just enough for everything to come together.
Step 5: Bake the Brownie Layer
Pour the batter into your prepped tin and smooth the top. Slide it into the oven and bake for 35-40 minutes, or until a toothpick poked in the center comes out with moist crumbs but not wet batter. Let the brownie layer cool in the pan for at least 10 minutes before proceeding.
Step 6: Make the Cornflake Layer
Now for the show-stopper! Grab a tall, nonstick pot and add a quarter of the granulated sugar. Place over medium heat, stirring gently until the sugar starts melting. Add another quarter, keep stirring, and repeat until all the sugar is in the pot and melting into a golden amber caramel. Patience here pays off!
Step 7: Add Butter and Cream to Caramel
Once all the sugar has melted and you have a beautiful caramel, immediately take the pot off the heat. Whisk in half of the room-temperature butter, then the rest, until everything is smooth. Very slowly pour in the warm double cream while stirring—be careful, as the caramel will bubble up. Return the pot to medium heat for just two minutes to thicken it into dream-worthy sauce.
Step 8: Stir in Salt and Cornflakes
Take the caramel off the heat and stir in the salt, tasting as you go for your perfect balance. Finally, fold in the cornflakes, mixing until every flake is beautifully coated and golden.
Step 9: Layer and Chill
Once the brownies have cooled for about 10 minutes, gently spoon the cornflake mixture on top. Use a spatula to smooth it out evenly—don’t worry if it seems extra thick! Pop the whole pan in the fridge for at least two hours, or overnight if you have the time, to help everything set and make slicing neat and easy.
Step 10: Slice and Serve
When the pan is fully chilled, lift out the slab and cut it into generous squares or rectangles. Each bite delivers the perfect combination of gooey, rich brownie and crunchy, salty-sweet cornflake.
How to Serve Cornflake Brownies
Garnishes
For a finishing touch, try a dusting of cocoa powder or a drizzle of melted chocolate over each square. Even a sprinkle of flaky sea salt can really make the flavors sing. If you’re feeling whimsical, add a few extra cornflake clusters right on top for dramatic crunch and visual appeal.
Side Dishes
Serve Cornflake Brownies with a scoop of vanilla or caramel ice cream to play up those indulgent notes, or pair with a big mug of fresh coffee or hot chocolate for cozy contrast. A dollop of whipped cream and some fresh berries also add lightness and a pop of color.
Creative Ways to Present
Cut Cornflake Brownies into bite-sized cubes and serve on a platter for parties, or build brownie sundaes layered with cornflake shards, ice cream, and caramel sauce for an impressive dessert. You can even package squares in cellophane for brilliant homemade gifts!
Make Ahead and Storage
Storing Leftovers
To keep Cornflake Brownies irresistibly fresh, store them in an airtight container at room temperature for up to 3 days. The topping stays crunchy, and the fudgy base won’t dry out—if you can resist finishing them sooner!
Freezing
Individually wrap each brownie square in cling film, then place them in a freezer-safe bag or container. They’ll keep well for up to two months. Thaw at room temperature to enjoy the brownies’ best texture and flavor.
Reheating
If you crave a warm, gooey bite, pop a square into the microwave for 10 seconds—just enough to gently melt the chocolate without losing the cornflakes’ crunch. For larger batches, a low oven does the trick in a few minutes.
FAQs
Can I use milk chocolate instead of dark chocolate in Cornflake Brownies?
While dark chocolate provides the most intense flavor, you can absolutely use milk chocolate if you prefer a sweeter, creamier result. Just keep in mind your brownies will be a little less rich, but no less delicious.
What’s the secret to getting a perfect caramel for the cornflake topping?
Patience and constant stirring! Add the sugar in stages, melt it fully, and always remove from the heat before adding cream and butter. If it looks a bit grainy, don’t worry—it will smooth out once the butter is mixed in.
How do I keep the cornflake layer crispy?
Cool the brownies completely in the refrigerator before serving and store them properly in an airtight container. If left uncovered, the caramel may soften and the cornflakes can absorb moisture, losing their crackle.
Can I make Cornflake Brownies gluten-free?
Yes! Substitute the plain flour with your favorite 1:1 gluten-free blend and be sure your cornflakes are labeled gluten-free (not all brands are). The texture and flavor hold up beautifully.
Why did my brownie base turn out dry?
Usually, this means the brownies were baked a bit too long. Check doneness early using the toothpick test, and remember that a little bit of moist crumb clinging to the pick is ideal. Overbaking can result in a firm, cakey texture instead of rich fudginess.
Final Thoughts
Every baker deserves a go-to treat that wows a crowd and satisfies a chocolate craving—Cornflake Brownies are that recipe! They’re as fun to make as they are to eat, and their surprising crunch makes every bite memorable. Don’t wait for a special occasion; try these soon and see who falls in love first!
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Cornflake Brownies Recipe
- Total Time: 3 hours (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and indulgent Cornflake Brownies recipe that combines a rich brownie layer with a crunchy cornflake topping. Perfect for satisfying those sweet cravings!
Ingredients
For the brownie layer:
- 225g unsalted butter
- 140g dark chocolate
- 5 eggs
- 180g brown sugar
- 180g granulated sugar
- 100g plain flour
- 50g cocoa powder
- 1/4 teaspoon salt
For the cornflake layer:
- 480g granulated sugar
- 150g unsalted butter, at room temperature
- 300ml double cream, warm
- Salt (about 1 teaspoon)
- 220g cornflakes
Instructions
- Making the brownie layer: In a pot, melt butter and dark chocolate. In a bowl, whip eggs and sugars until light. Mix in melted chocolate, then add flour, cocoa, and salt. Pour into tin and bake.
- Making the cornflake layer: Caramelize sugar in a pot, add butter, then cream. Cook briefly, then stir in salt and cornflakes.
- Putting the layers together: Once brownie is baked, add cornflake layer on top. Chill to set, then slice and serve.
Notes
- Ensure the sugar is fully melted when making the caramel for the cornflake layer.
- Chilling the brownies helps them set and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 380
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Cornflake Brownies, Brownie Recipe, Dessert, Chocolate, Cornflakes
