Hello lovelies,
I feel like the last couple of years, cornflakes have been used in many different ways to make tasty sweet treats / deserts and I can’t lie, I blooming love it!
We’ve had the famous cornflake tart that’s been around donkeys years, then a couple of years back we had the caramel cornflake brownies, this easter we had the mini egg crunch cake and now, I’m seeing a rise in a recipe called ‘cornflake tart blondies’.
Me being me, had to jump on the trend of course and give them a bake myself and let’s just say, I’m absolutely obsessed!
I mean, who wouldn’t be? A thick blondie batter crammed full of white chocolate, baked to perfection, then topped with tangy strawberry jam and finished with a whole heap of cornflakes coated in a golden syrup mixture – sounds heavenly, right?
It’s a super quick and easy recipe to recreate and if you’re a cornflake tart lover, I can guarantee you’ll be falling head over heels in love with this recipe. It’s too good not too.
So, if a cornflake tart blondie sounds up your street and you fancy baking a batch yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 16 Blondies
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Chill Time: A Minimum Of 4 Hours
Decorating Time: 20 Minutes
Overall Time: 4+ Hour
Ingredients You Need For The Blondie:
- 200g Of White Chocolate
- 175g Of Unsalted Butter
- 200g Of White Caster Sugar
- 2 Medium Eggs
- 1 Egg Yolk
- 280g Of Plain Flour
- 20g Of Cornflour
- 30g Golden Syrup
- 2tsp Of Vanilla Bean Paste / Extract
- 200g Of White Chocolate, Chopped
Ingredients You Need For The Topping:
- 150g Of Strawberry Jam
- 200g Of Cornflakes
- 180g Of Golden Syrup
- 90g Of Unsalted Butter
How To Make The Blondie:
- Firstly, gather together your equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add the 200g of white chocolate and 200g of unsalted butter. Place into the microwave and in 20 second blasts, stirring well between each blast, blast the chocolate and butter until fully melted and smooth.
- Once melted, stir in the 200g of caster sugar until combined (at this point, the mixture may look split, that’s fine as the eggs will bring it back together).
- Next, add in the 2 large eggs, 1 egg yolk, 2tsp of vanilla bean paste and 30g of golden syrup and stir until combined.
- Now, mix through the 280g of plain flour and 20g of cornflour until just combined and you can no longer see any flour.
- Fold through the 200g of chopped white chocolate until evenly distributed throughout the blondie batter.
- Pour the mixture into the pre-lined baking tin.
- Place into the oven and bake for 25-30 minutes, until the edges are set and there’s a very slight wobble in the centre.
- When baked, allow the blondies to cool to room temperature in the baking tin before transferring into the fridge for a minimum of 4 hours or for best results, overnight (this will give the blondie a fudgey centre).
How To Make The Topping:
- Now that the blondie has been made, baked and chilled, it’s time to make the cornflake topping.
- In a medium saucepan, over a low heat, melt together the 180g of golden syrup and 90g of unsalted butter.
- Once melted, fold through the 200g of cornflakes until evenly coated.
- Spread the 150g of strawberry jam across the top of the blondie.
- Spoon the cornflake mixture over the top of the jam layer, and using a spatula, press the cornflakes down gently so that it sticks to the blondie but remains crunchy.
- Finally, allow the cornflake layer to cool completely before cutting up into 16 squares.
That’s your Cornflake Tart Blondies prepared, baked, chilled and topped, ready for you to enjoy.
Notes:
- Store in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- You can freeze the baked blondies for up to 3 months. I would recommend removing from the freezer the night before serving to allow the blondie to come down to room temperature.
- You can fill the blondie with any chocolate you prefer, I personally found white chocolate to pair best with a cornflake tart flavours.
You know me well enough by now to know my love for a nostalgic feeling and this recipe gives me just that.
Whilst yes, this doesn’t have a pastry case base like the traditional recipe, the strawberry jam middle and cornflake topping gives me all the old school dinner feels and I’d make this recipe 10x over just for that nostalgic feeling.
I’ve truly found a love for adding cornflakes into my recipes and this blondie is just another to add to the ever growing list of delicious cornflake sweet treat / deserts! I’m obsessed if you couldn’t tell already.
Huge shoutout to Chloe (known online as ‘biteofthebakes’ who originally wrote and inspired today’s recipe. Genius, pure genius!
{ Chloe’s Original Recipe: https://biteofthebakes.com/2025/09/29/cornflake-tart-blondies/#recipe }
Let me know in the comments below if you make this cornflake tart blondie yourself and if you do, what your thoughts are on it. If you’re a cornflake tart lover, did you enjoy this different take on the original?
Sending you all tons of love & hugs as always,
Elle xo
