Decadent Cornflake Brownies

This decadent cornflake brownie recipe combines fudgy chocolate brownie with a sweet, crunchy cornflake topping for an irresistible dessert that balances rich chocolate with delightful texture. The caramelized cornflake layer creates a beautiful contrast that makes these brownies unforgettable.

I first made these for my daughter's bake sale and they disappeared faster than anything else on the table. Now they're requested at every family gathering and I always come home with an empty container.

Ingredients

• Unsalted butter: Provides richness and helps create that fudgy brownie texture. Always use unsalted so you can control the salt level.
• Dark chocolate: Forms the flavor foundation of the brownies. Choose good quality with at least 60% cocoa solids for best results.
• Brown sugar: Adds moisture and a subtle caramel note to complement the chocolate.
• Granulated sugar: Creates structure and sweetness in both layers.
• Plain flour: Gives structure while keeping the brownies dense and fudgy. Measure carefully for best results.
• Cocoa powder: Intensifies the chocolate flavor. Use Dutch processed for a deeper color and smoother taste.
• Double cream: Helps create the perfect caramel consistency. Warming it slightly prevents the caramel from seizing.
• Cornflakes: Provide the signature crunch. Fresh cornflakes work best as stale ones can become soggy.

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 180C/350F and prepare your baking tin by greasing it thoroughly and lining with parchment paper. This ensures easy removal later. Use a 9x12 inch tin for the perfect thickness.

Create The Chocolate Base:

Melt butter and dark chocolate together either in a pot over medium heat or in the microwave in 30 second intervals. Stir frequently until completely smooth and set aside to cool slightly. The cooling step is crucial as adding hot chocolate to eggs would cook them prematurely.

Whip The Eggs And Sugar:

In a large bowl, combine eggs with both brown and granulated sugars. Whip vigorously until the mixture lightens in color and nearly doubles in volume. This incorporates air for the perfect brownie texture. Use an electric mixer for best results, though a hand whisk works with extra effort.

Combine Wet And Dry Ingredients:

Pour the cooled chocolate mixture into the egg mixture and whisk until fully incorporated. Then add your flour, cocoa powder and salt, whisking just until you achieve a smooth batter. Overmixing at this stage can make brownies tough.

Bake The Brownie Base:

Pour the batter into your prepared tin, spreading evenly with a spatula. Bake for 35-40 minutes, checking with a toothpick for slight moistness which indicates perfect fudginess. Cool in the tin for 10 minutes before adding the topping.

Create The Caramel:

Working in batches, melt the sugar for the topping in a high sided pot over medium heat. Add one quarter at a time, stirring constantly until each addition melts before adding the next. Continue until all sugar has melted and turned a deep amber color. This gradual method prevents crystallization.

Finish The Caramel:

Remove from heat and immediately add butter in two stages, stirring until smooth. Slowly pour in the warm cream while stirring continuously. Return to medium heat for about 2 minutes to thicken slightly. The warm cream prevents the caramel from seizing.

Add Cornflakes And Assemble:

Remove caramel from heat and stir in salt followed by cornflakes, coating them completely. Pour this mixture over the partially cooled brownie layer, spreading evenly. The brownies should still be warm but not hot when adding the topping.

Chill And Serve:

Refrigerate for at least 2 hours or preferably overnight to set completely. Once set, remove from the tin using the parchment paper overhang, cut into squares and serve. Clean your knife between cuts for neat slices.

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The caramel cornflake topping is what makes these brownies truly special. I discovered this technique years ago when trying to use up leftover cornflakes, and the combination was so magical that it became an instant family classic. The way the caramel hardens just enough while still remaining slightly chewy creates a texture that perfectly complements the fudgy brownie base.

Storage Tips

These brownies keep beautifully in an airtight container in the refrigerator for up to 5 days. The cornflake layer actually improves after a day as the flavors meld together. I recommend placing parchment paper between layers if stacking to prevent sticking. You can also freeze these brownies for up to 3 months. Simply wrap individual portions in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

Troubleshooting The Caramel

Making caramel can be intimidating, but the gradual sugar addition method in this recipe makes it more foolproof. If your caramel crystallizes and becomes grainy, add a tablespoon of water and continue heating while stirring. For a darker, more bitter caramel, let the sugar cook slightly longer until it reaches a deeper amber. If your caramel seems too thick after adding cornflakes, you can stir in an additional tablespoon of warm cream to loosen it slightly before spreading.

Serving Suggestions

These brownies make a showstopping dessert when served with a scoop of vanilla ice cream and a drizzle of extra caramel sauce. For an elegant dinner party presentation, cut into small squares and serve on a platter with fresh berries. They also pair wonderfully with coffee, especially espresso, which complements the rich chocolate and sweet caramel notes. Consider warming slightly before serving to enhance the fudgy texture of the brownie layer.

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These brownies are the perfect blend of chewy, crunchy, and chocolatey—ideal for any occasion where you want to impress!

Frequently Asked Questions

→ Can I use milk chocolate instead of dark chocolate for the brownie layer?

Yes, you can substitute milk chocolate, but the brownies will be sweeter and have a less intense chocolate flavor. If using milk chocolate, consider reducing the sugar in the brownie base by about 50g to balance the sweetness.

→ How do I know when the brownies are properly baked?

The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs attached but no wet batter. Avoid overbaking as this will make the brownies dry rather than fudgy. The edges should be set while the center remains slightly soft.

→ Can I make the caramel cornflake topping in advance?

It's best to make the caramel cornflake topping right before adding it to the brownies. The caramel begins to set quickly, and you need to spread it while still warm and pliable. If it hardens too much, it becomes difficult to spread evenly over the brownie layer.

→ How should I store these brownies?

Store the brownies in an airtight container in the refrigerator for up to 5 days. The cool temperature helps maintain the contrast between the fudgy brownie and crisp cornflake topping. Let them sit at room temperature for 10-15 minutes before serving for the best texture experience.

→ Why is my caramel crystallizing while cooking?

Crystallization usually happens when sugar crystals form during the cooking process. To prevent this, add the sugar in stages as directed and stir constantly but gently. Avoid scraping down the sides of the pot, as crystals tend to form there first. A splash of lemon juice or corn syrup can also help prevent crystallization.

→ Can I freeze these brownies?

Yes, these brownies freeze well. Cut them into portions, wrap individually in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving. The cornflake topping may lose some of its crispness after freezing but will still taste delicious.