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Caramel Crunch Cornflake Brownies

Caramel Crunch Cornflake Brownies That Will Blow Your Mind

Indulge in these Caramel Crunch Cornflake Brownies, a delightful fusion of fudgy brownie goodness and a gloriously crunchy topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Sugar Sweetens the brownies and promotes a chewy texture; using brown sugar adds a deeper flavor.
  • 1 cup Brown Sugar Contributes to moistness and a caramel flavor; mix white sugar with molasses as an alternative.
  • 2 large Eggs Binds the ingredients and helps them rise; no suitable vegan substitute suggested.
  • 1 cup All-Purpose Flour Offers structure; substitute with a gluten-free flour blend for gluten-free options.
  • 0.5 cup Cocoa Powder Provides that rich chocolate flavor; using Dutch-processed cocoa gives a richer taste.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile; no substitute is suggested.
For the Crunchy Topping
  • 2 cups Cornflakes Adds that signature crunch; opt for gluten-free cornflakes if necessary.
  • 1 cup Caramel Sauce Gives sweetness and a gooey texture to the topping; using homemade or store-bought works beautifully.

Equipment

  • Oven
  • Baking pan
  • Microwave
  • Mixing Bowl
  • spatula
  • sharp knife

Method
 

Step-by-Step Instructions for Caramel Crunch Cornflake Brownies
  1. Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing or lining it with parchment paper.
  2. Melt the butter in a microwave-safe bowl for about 30-45 seconds, then stir in both sugars until smooth.
  3. Incorporate the eggs one at a time into the mixture, beating well after each addition.
  4. Mix in the vanilla extract until evenly combined.
  5. Sift together the all-purpose flour and cocoa powder in a separate bowl, then gradually fold this dry mixture into the wet ingredients.
  6. Gently fold in the cornflakes, ensuring they're evenly distributed without crushing them too much.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the brownies in the pan for 10-15 minutes, then slice into squares and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Check for doneness a few minutes before the suggested baking time to ensure a fudgy texture. Allow brownies to cool before cutting for better edges.

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