Caramel Cornflake Brownies Recipe!

Hello lovelies,

Okay, so I need you to hear me out before you think I’m cornflake crazy: I know cupcakes aren’t everyone’s cup of tea BUT you may still like the sound of a cornflake sweet treat. Therefore, I thought I’d come at you today with a totally different yet just as delicious sweet treat which also incorporates cornflakes… and it comes in the form of a brownie. Genius, right?

(Also, I thought, if you had brought a large box of cornflakes whilst making the cupcakes and have a decent amount of them remaining, this is another bake in which you can use those remaining cornflakes up. I’m an angel, I know!)

As I say every single time I make and share a batch, you cannot and I mean CANNOT beat a gooey, rich, chocolate brownie! I’m willing to fight anyone who says different. I feel like brownies just have a way of feeding the soul and when I saw a picture of a brownie similar to these I’m sharing today, where the baker had also incorporated cornflakes onto their brownies – I instantly had to try myself!

If you’ve been around a while, you’ll know what I’m like for my flavour combinations and these ultra chocolatey brownies paired with a caramel cornflake crunch is unbelievably good. Somehow, gooey brownies which melt in your mouth and caramel cornflakes which have a bite to them, just work! The textures and flavours work beautifully together.

Need I say more…

So, if you fancy adding a lil twist on your brownies this week, then you know the drill. Keep on scrolling and the recipes below:

Category: Sweet Treats / Desert

Serves: 10

Prep Time: 15 Minutes

Cook Time: 40-45 Minutes

Finishing Touches: 10 Minutes

Overall Time: 1.5 Hours

Ingredients You Need:

  • 113g Of Unsalted Butter
  • 100g Of Dark Chocolate
  • 3 Large Eggs
  • 200g Of White Granulated Sugar
  • 50g Of Dark Brown Sugar
  • 1tsp Of Vanilla Extract
  • 130g Of Plain Flour
  • 30g Of Cocoa Powder
  • 200g Of Cornflakes
  • One 397g Tin Of Carnation Caramel

How To Make Brownies:

  • Firstly, gather together your equipment and ingredients, line a 8inch brownie tin with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 6.
  • Secondly, in a microwaveable bowl, add 100g of dark chocolate and 113g of unsalted butter. Place the bowl into the microwave and in 30 second blasts, blast the chocolate and butter until both ingredients have completely melted.
  • When the two ingredients have melted, take the bowl out the microwave and set aside to cool down.
  • Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 200g of white granulated sugar and 50g of dark brown sugar until light and fluffy.
  • Add the melted chocolate mixture and 1tsp of vanilla extract into the large bowl with the eggs and using a spatula, fold through.
  • Using the same spatula, fold in the 130g of plain flour and 30g of cocoa powder until just combined.
  • Pour the brownie batter into the lined baking tin and place into the oven to bake for 40-45 minutes or until a skewer placed into the centre comes out relatively clean (if there’s a few sticky crumbs, that’s fine. As long as the skewer isn’t covered in wet batter).
  • Once baked, take out the oven and allow the brownies to cool completely in the tin. (TIP: if your in a rush to make these brownies, you can place them into the fridge to help fasten the cooling process).
  • When the brownies are completely cooled, it’s time to make the caramel cornflake crunch.
  • In a large bowl, add 200g of cornflakes and 180g of carnation caramel and carefully mix the two ingredients together until the cornflakes are completely coated (TIP: if 180g of caramel isn’t enough, add an extra 10g and continue to do so until the cornflakes are coated).
  • Pour the caramel cornflake mixture on top of the brownie base and spread evenly.
  • TIP: to make the brownies all look similar, I would recommend using a spatula to press down gently to compact the cornflakes on-top of the brownies.
  • Allow the caramel cornflakes to cool down completely before carefully removing from the tin.
  • Finally, use a sharp knife to cut 8-10 brownie pieces. Due to the caramel hardening it won’t be the easiest to cut, just take your time.

That’s your Caramel Cornflake Brownies prepared, baked, finishing touches added and ready for you to enjoy!

I can’t physically describe how good this twist on a classic brownie is! Crunchy gooey goodness.

Is two cornflake recipes enough or are we wanting more? Do you have any cornflake bake ideas that you’d like me to create and share with you guys? Let me know either below in the comments or you can message me personally on insta.

Let me know in the comments below if you make these brownies yourself and if you do, what your thoughts are on them. Are these a new favourite of yours too?

Sending you all tons of love & hugs as always,

Elle xo


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