If you love rich, fudgy brownies and crunchy caramel slices, these cornflake brownies are going to be right up your alley. They’re the perfect mix of soft, chewy, crispy, and chocolatey, with a buttery salted caramel cornflake topping that makes them feel a little extra special.
This is the kind of bake that disappears quickly at morning tea, family get-togethers, or whenever you need a sweet treat that feels a bit different from the usual brownie recipe. The base is deeply chocolatey and fudgy, while the top layer adds the most delicious crunch and chew. It’s a combination that sounds simple, but it works so well.
Why You’ll Love These Cornflake Brownies
- Rich and fudgy chocolate brownie base
- Crunchy, chewy salted caramel cornflake topping
- A great make-ahead slice for gatherings and lunchboxes
- Easy to cut into small squares for sharing
- A fun twist on a classic brownie recipe
What Are Cornflake Brownies?
Cornflake brownies are a layered dessert made with a soft, fudgy brownie base and a crispy caramel cornflake topping.
The brownie layer is rich and chocolatey, while the cornflake layer is made by coating cornflakes in homemade salted caramel. Once chilled, the topping sets into a chewy, crunchy layer that pairs perfectly with the softer brownie underneath.
If you love desserts with lots of texture, this recipe is a good one to keep on repeat.
Ingredient Notes
For the brownie layer
Unsalted butter
Using unsalted butter gives you more control over the flavour.
Dark chocolate
Dark chocolate gives the brownie a deeper, richer flavour. It helps balance the sweetness in the topping too.
Eggs
Eggs give the brownies structure and help create that lovely chewy texture.
Brown sugar and granulated sugar
This combination gives you the best brownie texture. Granulated sugar helps create chewiness and that shiny top, while brown sugar keeps the brownies soft and fudgy.
Plain flour
Just enough flour to hold everything together without making the brownies cakey.
Cocoa powder
Use unsweetened cocoa powder for the best chocolate flavour.
Salt
A little salt helps balance the sweetness and bring out the chocolate.
For the cornflake layer
Granulated sugar
This is used to make the caramel.
Unsalted butter
Adds richness and helps create a smooth caramel.
Double cream
Warm cream helps the caramel come together more smoothly.
Salt
Salted caramel works beautifully here because it cuts through the sweetness.
Cornflakes
Cornflakes add the perfect crisp texture. They’re simple, neutral, and hold up well in the caramel.
Baking Notes and Tips
1. Don’t rush the caramel
Caramel needs a little patience. Keep the heat on medium and stir as you go so the sugar melts evenly without burning. If the heat is too high, the caramel can turn bitter.
2. Warm the cream first
Cold cream can make the caramel seize and turn lumpy. Warming it first helps everything blend together much more smoothly.
3. Use room temperature butter for the caramel
This helps prevent the melted sugar from hardening too quickly when the butter is added.
4. Don’t overbake the brownie layer
For fudgy brownies, you want a skewer to come out with a few moist crumbs rather than completely clean. Overbaking will give you a drier result.
5. Chill before slicing
This step makes a huge difference. Chilling helps the brownie firm up and gives the caramel topping time to set, making the slice easier to cut neatly.
6. Use a sharp knife for clean slices
For the neatest cuts, use a sharp knife and wipe it clean between slices.
7. Slice them small
These are rich and sweet, so smaller squares work really well.
Chewy Salted Caramel Cornflake Brownies
Ingredients
Brownie Layer
- 225 g Unsalted Butter
- 140 g Dark Chocolate
- 5 eggs
- 180 g brown sugar
- 180 g granulated sugar
- 100 g plain flour
- 50 g unsweetened cocoa powder
- 1/4 teaspoon salt
Cornflake Layer
- 480 g granulated sugar
- 150 g unsalted butter room temperature
- 300 ml double cream warmed
- 1 teaspoon salt or to taste
- 220 g cornflakes
Instructions
- Preheat the oven to 180°C and grease or line a 9 x 12 inch slice tin.
Brownie Layer
- To make the brownie layer, melt the butter and dark chocolate together in a saucepan over medium heat, stirring until smooth. You can also do this in the microwave in short bursts. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until the mixture becomes lighter in colour and slightly thicker.
- Pour in the cooled chocolate mixture and whisk until combined.
- Add the plain flour, cocoa powder, and salt. Mix until you have a smooth brownie batter.
- Pour the batter into the prepared tin and bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
Cornflake Layer
- While the brownie is baking, make the caramel topping. In a high-sided non-stick saucepan, add one-quarter of the sugar over medium heat.
- Stir as the sugar begins to melt, then add another quarter of the sugar. Repeat until all the sugar has been added and melted.
- Once the sugar is fully melted and a deep amber colour, remove it from the heat.
- Add half the butter and stir until combined, then add the remaining butter and mix until smooth.
- Slowly pour in the warm cream while stirring carefully.
- Return the caramel to medium heat for about 2 minutes to thicken slightly.
- Remove from the heat, stir in the salt, then fold through the cornflakes until evenly coated.
- Let the brownie cool in the tin for about 10 minutes, then spoon the cornflake mixture over the top and spread it out evenly.
- Chill in the fridge for at least 2 hours, or until set. Overnight is ideal for the cleanest slices.
- Lift out, cut into squares, and enjoy
Notes
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