Rich, fudgy brownies are topped with a thick and chewy layer of caramel coated cornflakes in these Caramel Cornflake Brownies that are guaranteed to flip the script at your next potluck or bake sale! The textures and flavors are an irresistible combination that everyone will go crazy for!
If you love brownies, some of our other favorite variations are Mint Brownies, Homemade Cosmic Brownies, and German Chocolate Brownies.
Table of Contents
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.
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.
- Vanilla extract
- 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 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 degrees 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
Brownies and bars
Peanut Butter Swirl Brownies
Brownies and bars
Gooey Swirled Nutella Brownies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Caramel Cornflake Brownies
- 4 ounces bittersweet chocolate, finely chopped
- ¾ cup salted butter, cut into chunks
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
Caramel Cornflake Layer
- 1 ½ cups granulated sugar
- 1 cup heavy cream
- ½ cup salted butter, cut into pieces
- 1 teaspoon vanilla extract
- 5 cups cornflakes
- Preheat oven to 350°F. Line a 9x9-inch square baking pan with a parchment paper sling.
- Combine finely chopped chocolate and butter in a large microwave-safe bowl. Melt in the microwave using 30 second bursts of heat, stirring between each interval, until smooth.
- Whisk in cocoa powder and sugars until combined. Add eggs and vanilla extract. Whisk or beat well until completely combined.
- Stir in flour and salt just until no streaks of flour remain. Pour brownie batter into prepared pan and bake to 30-35 minutes until a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool.
- Meanwhile, add granulated sugar for the caramel to a medium saucepan and cook sugar over medium heat, stirring occasionally with a wooden spoon, just until melted and golden brown. At first it will look like the sugar is just clumping together, but eventually it will melt. Be careful not to burn the sugar.
- Carefully stir in the cream and butter until the butter has melted. Continue to cook and stir the caramel until it reaches 240°F on a candy thermometer. This should take another 3-5 minutes.
- Remove the caramel from the heat and add the cornflakes. Stir until the cereal is coated in the caramel, then pour on top of the cooled brownies. Gently spread into an even layer, then cool completely before cutting.
- Storage: Store 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.
- Freezing: Wrap individual brownies in plastic wrap, then store in an airtight container and freeze for up to 1 month. Let thaw on the counter for an hour or two before enjoying.
Reader questions and reviews
I'm making these tonight