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These mouthwatering cornflake brownies blend gooey chocolate base with crispy, sweet cornflake topping for a treat that's impossible to resist. The caramelized cereal layer adds amazing crunch against the soft brownie, creating a mouthfeel combo you won't forget.
I whipped these up for my kid's school fundraiser and they vanished in minutes—faster than everything else. These days, family members beg me to bring them to every get-together, and I always leave with nothing but crumbs.
Ingredients
- Unsalted butter: Gives that delicious richness and creates fudgy texture. Go with unsalted to manage saltiness yourself.
- Dark chocolate: Makes up the core flavor. Pick something good with 60% cocoa or more for the best taste.
- Brown sugar: Brings moisture and hints of caramel that work great with chocolate.
- Granulated sugar: Adds sweetness and helps with texture in both sections.
- Plain flour: Builds the foundation while keeping things dense. Don't mess up the measurements.
- Cocoa powder: Boosts chocolate flavor. Dutch processed works wonders for color and smoothness.
- Double cream: Creates the right caramel texture. Warm it up to keep the caramel smooth.
- Cornflakes: Deliver that signature snap. Don't use old ones or they'll go soft.
Step-by-Step Instructions
- Prepare Your Equipment:
- Heat your oven to 180C/350F and get your baking tin ready by buttering it well and putting down parchment paper. This helps you lift it out later. A 9x12 inch tin works perfectly.
- Create The Chocolate Base:
- Combine butter and dark chocolate in a pot over medium heat or microwave in 30-second bursts. Keep stirring until smooth, then let it cool a bit. Don't skip cooling or you'll scramble your eggs.
- Whip The Eggs And Sugar:
- Mix eggs with both sugars in a big bowl. Beat them until they look lighter and grow bigger. This puts air in for the right brownie feel. An electric mixer saves time, but a whisk works too.
- Combine Wet And Dry Ingredients:
- Add your cooled chocolate mix to the eggs and stir till blended. Then mix in flour, cocoa powder and salt, stirring just enough for a smooth batter. Don't overdo it or your brownies will turn tough.
- Bake The Brownie Base:
- Pour everything into your tin and spread it flat. Bake for 35-40 minutes, checking with a toothpick that shows just a bit of stickiness for perfect gooeyness. Let it sit in the tin for 10 minutes before the next step.
- Create The Caramel:
- Melt sugar for the topping in a tall pot over medium heat. Do it in four parts, mixing each batch until it melts before adding more. Keep going until all sugar turns deep amber. This slow approach stops sugar crystals from forming.
- Finish The Caramel:
- Take it off the heat and stir in butter in two goes until it's smooth. Slowly pour in warm cream while mixing. Put it back on medium heat for about 2 minutes to thicken. Using warm cream keeps your caramel from getting lumpy.
- Add Cornflakes And Assemble:
- Take the pot off the heat and mix in salt then cornflakes, coating them fully. Spread this mix over your slightly cooled brownie layer. The base should be warm but not hot when you add the topping.
- Chill And Serve:
- Pop it in the fridge for at least 2 hours or overnight to set properly. Once firm, lift it out using the paper edges, cut into squares and enjoy. Wipe your knife between cuts for pretty edges.
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That crunchy cornflake top really makes these brownies stand out. I came up with it years back when trying to use up cereal, and wow—the combo was so good it became a family favorite right away. The caramel gets just hard enough while staying a bit chewy, and that pairs wonderfully with the soft brownie underneath.
Storage Tips
These treats stay fresh in a sealed container in the fridge for up to 5 days. The topping actually gets better after a day as everything mingles together. Put some parchment between layers if you stack them so they don't stick. You can also stick them in the freezer for up to 3 months. Just wrap each piece in plastic and then foil before freezing. Let them thaw in the fridge overnight when you want to eat them.
Troubleshooting The Caramel
Caramel can be scary to make, but adding sugar bit by bit makes this recipe way easier. If your mixture gets grainy, just add a spoon of water and keep heating while you stir. Want a stronger, more intense flavor? Let the sugar cook a bit longer until it gets darker. If the mix seems too thick after adding cornflakes, stir in an extra spoon of warm cream to thin it out before spreading.
Serving Suggestions
These brownies look amazing when you add a scoop of vanilla ice cream and a little extra caramel drizzle. For fancy dinner parties, cut them small and arrange them with fresh berries. They go really well with coffee, especially strong espresso that brings out the chocolate and caramel flavors. Try warming them slightly before eating to make the brownie part even more gooey.
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With their perfect mix of soft, crunchy, and chocolatey goodness, these brownies will steal the show whenever you need to wow a crowd!
Frequently Asked Questions
- → Can I use milk chocolate instead of dark chocolate for the brownie layer?
Sure, milk chocolate works too, but your brownies will end up sweeter with a milder chocolate taste. If you go with milk chocolate, try cutting back the sugar by about 50g to keep things from getting too sweet.
- → How do I know when the brownies are properly baked?
Stick a toothpick in the middle - it should come out with a few sticky crumbs but no runny batter. Don't leave them in too long or they'll turn dry instead of gooey. Look for set edges with a slightly soft center.
- → Can I make the caramel cornflake topping in advance?
It's better to make the cornflake topping right when you need it. The caramel starts to harden pretty fast, and you need to spread it while it's still warm and flexible. If it gets too hard, you'll struggle to cover the brownies evenly.
- → How should I store these brownies?
Keep them in a sealed container in your fridge for up to 5 days. The cool temperature helps keep the gooey brownie and crunchy topping just right. Let them sit out for 10-15 minutes before eating for the best texture.
- → Why is my caramel crystallizing while cooking?
This happens when sugar starts forming crystals as you cook. To stop this, add your sugar bit by bit and keep stirring gently. Don't scrape the sides of the pot since crystals usually start forming there. A tiny bit of lemon juice or corn syrup can also help prevent crystal problems.
- → Can I freeze these brownies?
They freeze pretty well. Cut them into pieces, wrap each one in plastic, then put them in a freezer container for up to 3 months. Thaw them overnight in the fridge before eating. The cornflake top might not be quite as crunchy after freezing but will still taste great.