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A brownie topped with crunchy chewy caramel cornflakes.
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4.50 from 2 votes

Caramel Cornflake Brownies

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!
Prep Time30 minutes
Cook Time45 minutes
Cooling Time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 brownies
Author: Amy Nash

Ingredients

Brownies

  • 4 ounces bittersweet chocolate finely chopped
  • 3/4 cup salted butter cut into chunks
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Caramel Cornflake Layer

  • 1 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 1/2 cup salted butter cut into pieces
  • 1 teaspoon vanilla extract
  • 5 cups cornflakes

Instructions

  • 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.
    4 ounces bittersweet chocolate, 3/4 cup salted butter
  • Whisk in cocoa powder and sugars until combined. Add eggs and vanilla extract. Whisk or beat well until completely combined.
    1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
  • 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.
    3/4 cup all-purpose flour, 1/2 teaspoon salt
  • 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.
    1 1/2 cups granulated sugar
  • Carefully stir in the cream, butter and vanilla 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.
    1 cup heavy cream, 1/2 cup salted butter, 1 teaspoon vanilla extract
  • 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.
    5 cups cornflakes

Notes

  • 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.

Nutrition

Calories: 584kcal | Carbohydrates: 74g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 360mg | Potassium: 190mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1155IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 5mg

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