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This decadent caramel cornflake crunch brownie recipe transforms the classic chocolate treat into something extraordinary with a sweet, crispy topping that adds delightful texture and flavor contrast.
I first made these brownies for a family gathering where I wanted something more exciting than traditional brownies. The combination of textures became an instant favorite, with even my most discerning relatives requesting the recipe.
Ingredients
- Dark chocolate: 200g provides the rich base flavor essential for authentic brownies
- Unsalted butter: 175g creates a moist crumb and allows control over saltiness
- Golden caster sugar: 265g offers a more complex sweetness than regular sugar
- Plain flour: 200g gives structure while keeping brownies dense and fudgy
- Eggs: 3 large bind everything together while adding richness
- Caster sugar: 300g transforms into the golden caramel that makes this recipe special
- Double cream: 200ml creates a smooth luxurious caramel
- Cornflakes: 125g provide the signature crunch and nostalgic flavor element
Step-by-Step Instructions
- Prepare the baking tin:
- Grease and line an 8x8inch square tin thoroughly to ensure easy removal later. Preheat your oven to 200C/180C Fan/Gas Mark 6 to ensure proper brownie baking.
- Mix the brownie base:
- Finely chop the chocolate into small pieces for faster melting. Pour melted butter over the chocolate and stir gently until completely smooth and glossy. Add sugar and stir until well incorporated. The mixture will look slightly grainy but glossy. Mix in flour and salt completely before adding eggs to create a thick batter.
- Bake to perfection:
- Pour the batter into your prepared tin and spread evenly into corners. Bake for 35 minutes until set but still slightly soft in the center. Remember brownies should remain somewhat gooey inside. For precision use a food thermometer to check the internal temperature reaches above 80C.
- Create caramel magic:
- Place sugar in a heavy bottomed saucepan over medium high heat. Watch carefully as sugar melts stirring occasionally to prevent burning. When the caramel reaches a beautiful golden amber color remove from heat. Carefully add cream butter salt and vanilla expecting a vigorous bubbling reaction. Return to heat until temperature reaches precisely 118C which takes about 10 minutes.
- Assemble the masterpiece:
- While caramel is still hot quickly fold in cornflakes ensuring even coating. Pour this glorious mixture over completely cooled brownies spreading to create an even layer. Allow to cool fully before cutting into 9 squares.
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The caramel cornflake topping reminds me of childhood treats but elevated to a sophisticated dessert. My favorite thing about this recipe is watching guests take their first bite when they discover the unexpected crunch against the rich brownie base. Their eyes always light up with surprise and delight.
Perfecting Your Caramel
Making caramel can be intimidating but watching for visual cues helps tremendously. Look for a golden amber color rather than relying solely on time. Too light and your caramel will lack flavor too dark and it will taste bitter. Keep a close eye on the process and never step away from the stove during caramel making. The transition from perfect to burnt happens in seconds.
Serving Suggestions
These brownies shine on their own but can be transformed into an elegant dessert when served slightly warm with a scoop of vanilla ice cream. The contrast between warm brownie cold ice cream and crunchy topping creates a memorable dessert experience. For special occasions consider adding a drizzle of extra caramel sauce or a sprinkle of flaky sea salt just before serving.
Storage Tips
While these brownies keep well at room temperature in an airtight container they can also be frozen for up to three months. To freeze wrap individual portions in parchment paper then seal in a freezer bag. Thaw at room temperature for about an hour before enjoying. The caramel top may lose some crispness after freezing but will still taste delicious.
Frequently Asked Questions
- → Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate, but it will result in a sweeter brownie. Adjust sugar levels if desired.
- → How do I know when the brownies are perfectly baked?
The brownies should still be gooey in the center. Use a food thermometer; the internal temperature should be above 80°C.
- → Can I use a different type of cereal for the topping?
Yes, other cereals such as Rice Krispies or granola can be used, but note that they will change the flavor and texture.
- → How long will these brownies stay fresh?
The brownies can be stored in an airtight container for 4-5 days at room temperature.
- → Can I prepare the caramel without a thermometer?
While a thermometer gives precise results, you can judge the caramel by its golden-amber color and thick bubbling consistency.