Decadent and delicious! Dark chocolate brownies are topped with sweet caramel enrobed cornflakes!
This might be one of the most decadent bakes I’ve ever made. Seriously. This one isn’t for the fainthearted, and definitely not for a low-calorie day…! Caramel meets cornflakes meets dark chocolate brownies. And they are BIG.
I’d seen a few variations of these online and in bakeries but never actually tried them myself. Which in my opinion was a travesty! So I set to work making my own version. The base is my favourite brownie – which I used on my delicious Butterscotch Tahini Brownies…if you haven’t already made these then you NEED to. Honestly they’re delicious.
The topping however is a new combination for me. Caramel mixed with cornflakes. It sounds so simple, but oh my is it delicious. When I think of cornflakes in a bake, its usually smothered in chocolate for an Easter treat! But caramel? Its a whole new level of delicious.
Lets get into the detail of these beauties then. You’ll need to make the brownie first, and though its pretty straight-forward, here’s a few tips:
- Chop your chocolate EXTREMELY finely. You’ll be pouring the melted butter over the chopped chocolate and stirring till its melted. And though melted butter is hot, it’s gonna struggle to break down a big chunk of chocolate. So chop finely to give yourself and the butter a helping hand!
- Don’t be tempted to overbake! Nobody wants a dry brownie. Remember, when you test the middle of a brownie, your utensil should still be a little wet.
- Make sure you wait until the brownie is completely cool before you add your caramel cornflake topping. This will help you a lot when it comes to cutting!
Next up, is (in my opinion) the star of the show. The caramel cornflake topping. I could just eat a bowl of this stuff….I’m already thinking what other recipes I can include it in! You start with a dry caramel, add in cream, butter, vanilla and salt. Then pour in your cornflakes and stir until its a deliciously golden mess.
Now the big question that’s alwayssss asked:
Can you stir a dry caramel?
The short answer is yes! I might do a whole post about caramel as I use it in so many of my bakes, but heres the medium answer:
A dry caramel – i.e. just sugar in a pan, melted until it turns a deep gold colour – is super easy to make, but also much easier to burn. However, you can stir to your hearts content, as with no water, there’s no potential for crystallisation.
Crystallisation can occur in a ‘wet’ caramel – as this is made with sugar and water. When you place the sugar and water over heat, the sugar dissolves into the water creating a sugar syrup. As the syrup begins to cook, the water begins to evaporate, meaning that it holds more sugar molecules than the water can hold. This then makes the sugar want to re-crystallise i.e. turn into hard lumps – not a delicious caramel.
But what’s stirring got to do with that, I hear you cry? WELL, stirring the wet caramel can encourage the sugar molecules to clump together giving them more opportunity to crystallise. So as a rule, swirling the pan instead is much easier and less risky!
So there we have it. Delicious caramel covered cornflakes that are chewy and crunchy all in one. Tops a deliciously decadent dark chocolate brownie. Perfectly complementing the sweet topping! I hope you love these too 🙂
On with the recipe!
Caramel Cornflake Crunch Brownies
- 200 g dark chocolate
- 175 g unsalted butter
- 265 g golden caster sugar
- 200 g plain flour
- 1/4 tsp salt
- 3 large eggs
- 300 g caster sugar
- 200 ml double cream
- 100 g unsalted butter
- 1/2 tsp salt
- 1 tsp vanilla
- 125 g cornflakes
- For the brownies: Grease and line an 8x8inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Then finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, stirring until completely melted. Then mix in the sugar and stir to combine. Then the flour and salt, again stirring to combine. Finally add the eggs and stir to combine.
- Pour into your prepared baking tin, spreading evenly. Bake in the oven for 35 minutes. (The usual knife test doesn’t work for brownies, as they should still be gooey inside when baked. But if you have a digital food thermometer the inside temperature should be above 80C.) Leave to cool completely in their tin.
- For the caramel: Place the sugar in a heavy-bottomed saucepan and put over a medium-high heat. Stirring occasionally to ensure the sugar melts evenly, cook until your caramel is a golden-amber colour. Then take off the heat and stir in the cream, butter, salt and vanilla – the mixture will bubble up violently so be careful. Place back on the heat and cook until the caramel reaches 118C on a food thermometer. (This will take around 10 minutes)
- Once your caramel has reached the correct temperature, take off the heat and stir in your cornflakes. Making sure all the cornflakes are evenly covered. Then pour onto the cooled brownie base, and spread evenly. Leave to cool completely before cutting.