Pin it
Cornflake brownies are the ultimate mash-up of gooey chocolate and crispy caramel crunch—the magic comes from that sweet crackly cornflake layer on top of a rich, fudgy brownie base. Whether you are baking for a party or want a decadent treat with a fun texture twist, these bars always have everyone reaching for more.
I remember the first time I baked these for a group of friends and everyone hovered around the kitchen waiting for the brownies to set—no one could resist that crunchy topping.
Ingredients
- Unsalted butter: Adds richness and keeps both layers soft and tender Choose good-quality butter for the best flavor
- Dark chocolate: Brings deep chocolate intensity Look for bars that are at least seventy percent cocoa
- Eggs: Provide structure and a glossy top Large eggs work best
- Brown sugar: Gives moisture and a subtle caramel note Choose soft brown sugar
- Granulated sugar: Sweetens both layers Standard white sugar works well
- Plain flour: Light texture and creates the base All-purpose flour is perfect
- Cocoa powder: Boosts chocolate flavor Use Dutch-processed if you want extra richness
- Salt: Balances sweet flavors and makes the chocolate pop Sea salt can add a little crunch on top
- Double cream: Creates silky caramel for the topping Warm the cream gently before adding
- Cornflakes: Provide the signature crunch Look for fresh, crisp flakes in a sealed box
Choose good-quality ingredients for the richest taste, especially the chocolate and butter.
Step-by-Step Instructions
- Prepare the Pan:
- Grease a nine by twelve inch cake tin and line it with parchment paper This ensures easy removal later
- Melt Butter and Chocolate:
- Add butter and chopped dark chocolate to a pot or microwave safe bowl Gently melt until smooth Let this cool slightly to avoid scrambling the eggs
- Whip Eggs and Sugar:
- Combine eggs, brown sugar, and granulated sugar in a large bowl Beat with a whisk or mixer until the mixture becomes pale and fluffy and nearly doubles in size This step is key for that classic glossy brownie top
- Combine Wet and Dry:
- Pour the cooled chocolate butter mixture into the whipped eggs and sugar Whisk until just blended then sprinkle in flour cocoa powder and salt Whisk gently until just smooth Take care not to overmix for dense brownies
- Bake Brownie Layer:
- Pour the batter into the prepared cake tin Smooth the top Bake at one hundred eighty Celsius or three hundred fifty Fahrenheit for about thirty five to forty minutes Check with a toothpick—it should have a few moist crumbs not wet batter Let cool for about ten minutes after baking
- Make Caramel for Cornflake Layer:
- In a high sided pot add about a quarter of the sugar over medium heat Stir constantly as it melts Continue adding sugar in batches waiting until each addition melts Keep stirring until the sugar turns a deep amber caramel color
- Add Butter and Cream:
- Take the pot off the heat Add half the butter and stir then the rest When fully melted slowly pour in the warm cream while mixing to avoid splattering
- Thicken Caramel:
- Place the pot back on medium heat and cook for two more minutes stirring often This thickens the caramel
- Finish Cornflake Layer:
- Take off the heat stir in salt then fold in cornflakes working quickly to coat all the flakes before the caramel sets
- Layer and Set:
- Pour the caramel cornflake mixture on top of the warm brownie layer Smooth gently with a spatula Chill in the fridge for at least two hours or overnight for best results
- Slice and Serve:
- Once fully set lift the brownies out cut into squares and serve Enjoy the crackle as you bite in
Pin it
Cornflakes are my favorite addition because their crispiness holds up amazingly well even after chilling My niece always helps pour in the cereal and loves sneaking a taste of the caramel Eeating these squares together has become our sweetest kitchen tradition
Storage Tips
Keep brownies in an airtight container in the fridge for up to five days They slice best when chilled If you want that just baked soft crunch give them five minutes at room temperature before eating For longer storage freeze individual squares with parchment between layers Use within six weeks for best quality
Substitutions
Swap cornflakes for rice cereal or chopped pretzels for a fun salty twist You can use milk chocolate in place of dark for a milder base Gluten free flour works just as well if you want these for a gluten sensitive crowd
Serving Suggestions
Serve cold or slightly warmed with a scoop of vanilla or salted caramel ice cream The bars also pair perfectly with coffee for a decadent breakfast treat For a party platter cut them small and pile high for the prettiest dessert table centerpiece
Pin it
Cornflake brownies have roots in both nostalgic home baking and British school cafeteria classics The mix of crisp and fudgy layers wins over every generation and is perfect for sharing at family gatherings or as a lunchbox treat
Frequently Asked Questions
- → How do I ensure my brownie layer stays fudgy?
Take care not to overbake; check for a few moist crumbs on a toothpick. Let it cool slightly before adding the next layer.
- → Can I substitute milk chocolate for dark chocolate?
Yes, though dark chocolate gives a richer flavor. Milk chocolate will make the base sweeter and less intense.
- → What’s the best way to melt the sugar for the cornflake topping?
Melt the sugar gradually over medium heat, stirring constantly. Add in small portions to avoid clumping and burning.
- → How long should the assembled bars chill before serving?
Let the bars set in the fridge for at least 2 hours, or overnight for easier slicing and the best texture.
- → Are there alternatives to cornflakes for the topping?
Rice cereal or crunchy puffed grains can work in place of cornflakes for a different texture or flavor twist.