Caramel Crunch Cornflake Brownies

I may never eat a plain brownie again, because these caramel crunch cornflake brownies have changed everything. They’re such a clever way to upgrade a boxed brownie mix. All you have to do is top baked brownies with a thick layer of caramel-coated cornflakes cereal. Once it’s set, the cornflake layer is delightfully crunchy, chewy and so sweet.

One of the best parts is making your own from-scratch caramel, with butter and cream to make it flavorful and silky. The flavor is incredible with the toasty corn cereal and chocolate brownie base.

Caramel Crunch Cornflake Brownie Ingredients

• Brownie mix: Whether you like cakey brownies or fudgy brownies, a good brownie mix brand makes all the difference in this recipe. You could also use your favorite from-scratch brownie recipe.
• Cornflakes cereal: Keeping a box in your pantry is a good idea, for this easy dessert recipe as well as for other delicious cornflake recipes.
• Granulated sugar: This type of sugar is the base of the from-scratch caramel that coats the cornflakes.
• Heavy cream: Either whipping cream or heavy cream will work here. The cream is added to the sugar once it’s melted.
• Butter: Use unsalted butter since more salt is added to the caramel later. Cut the butter into cubes to so it’ll melt faster into the mixture.
• Flavor extracts: While I like a blend of vanilla and rum extracts in the caramel, you can also use all vanilla extract.
• Salt: A small amount creates a salted caramel, which is really delicious with the cornflake cereal.

Directions

Step 1: Bake the brownies

Preheat the oven to 350°F. Line an 8-inch square baking pan with two criss-crossed strips of parchment, wide enough to cover the bottom and long enough to hang over the edges.

Then, make and bake the brownie mix according to the package directions for an 8-inch square pan. Move the pan of baked brownies to a wire rack to cool.

Editor’s Tip: Remember to pick up the eggs, oil and any other ingredients called for in the brownie package directions.

Step 2: Cook the sugar

Pour the granulated sugar into a large Dutch oven or heavy-bottomed pot set over medium heat. Cook for two to three minutes, stirring the sugar constantly with a wooden spoon. After about three minutes, you’ll see the first signs that the sugar is liquefying in the bottom of the pot.

Continue stirring the sugar for another six to seven minutes, scraping melted sugar up from the bottom. (Moving the mixture around constantly helps keep the sugar from burning.) The sugar is ready when it’s completely melted with no lumps and is dark amber in color. Move the pot off the burner.

Editor’s Tip: Before starting this step, have all the ingredients for the caramel cornflake topping ready by the stovetop, along with a wooden spoon and digital thermometer.

Step 3: Add the other ingredients

Pour in the cubed butter, warmed heavy cream, salt, and rum and vanilla extracts. (Be careful, because there will be some sputtering and splattering.) Immediately stir the ingredients into the melted sugar; do this quickly so the sugar doesn’t begin to harden.

Editor’s Tip: Warm up the cream in the microwave or in a saucepan. Don’t add cold cream because it will cause the mixture to harden.

Step 4: Finish the caramel cereal mixture

Move the pot back to the burner set to medium. Cook the caramel, stirring constantly, for another four to five minutes until it thickens and registers 240° on a digital thermometer. Then, move the pan off the heat.

Pour the cornflakes into the caramel; stir the mixture until the cereal is completely coated.

Step 5: Add it to the brownies

Spoon the caramel-coated cornflakes onto the top of the brownies in the pan and spread them evenly over the surface and into the corners. Use a piece of waxed paper to press the caramel cereal down into a tight layer.

Step 6: Chill and serve

Cover the pan and move the brownies to the fridge. Let the brownies chill for at least four hours to set the caramel. About an hour before serving, let the brownies warm up at room temperature. Use the edges of the parchment to lift the brownies out of the pan and to a cutting board; remove the parchment. Use a sharp kitchen knife to cut the brownies, pressing firmly down through the cornflake layer, and then serve.

Editor’s Tip: Giving the brownies a chance to warm up a bit before serving makes the caramel layer easier to bite through.

Caramel Crunch Cornflake Brownie Variations

• Add mix-ins to the brownies: Add semisweet or white chocolate chips to the brownie mixture. Or, add even more crunch with chopped nuts, like honey roasted peanuts.
• Try other extracts: To pair with the chocolate and caramel, try coffee or banana extract instead of vanilla and rum.
• Add some cinnamon: Sprinkle some cinnamon into the caramel before stirring in the cornflakes.

How to Store Caramel Crunch Cornflake Brownies

The caramel crunch cornflake brownies should be covered tightly, either in the pan they were made in or in a food storage container. After the initial chill, the brownies can be stored in the fridge or at room temperature.

How long do these brownies last?

For the best taste and texture, enjoy the caramel crunch cornflake brownies within three to four days of making them. If you wait longer than that, the cornflake layer will start to lose its crunch.

Caramel Crunch Cornflake Brownie Tips

What’s the best way to make caramel from scratch?

Making caramel is a process of melting granulated sugar and cooking it to a deep golden amber color. This can be done with a dry or wet method. The wet method adds water to the pan with the sugar, but it’s a temperamental process that can easily result in a gritty, crystallized texture in the caramel.

For this salted caramel recipe, we use the dry method, where the only thing in the pan is the sugar. Cook and stir it constantly to slowly melt it and develop the color. Stirring helps prevent hot spots that burn the sugar. Once the sugar is melted and smooth, you add the butter, cream and other ingredients to finish the caramel.

What are common mistakes when making caramel?

One mistake is walking away from the stove once you start cooking the sugar. It’s important to have all the ingredients and tools at hand before starting. Watching and stirring the caramel is crucial to keep it from burning.

Also, don’t add cold butter and cream to the hot caramel; doing so will cause the caramel to harden. Slice the butter into cubes ahead of time so it can warm up, and heat up the cream in the microwave. Finally, remember to be careful with the molten hot caramel so you don’t get burned! Wear a long-sleeved shirt to protect your arms. Be prepared for spattering when you add the cream to the caramel.