Anyone love thick chocolate brownies, caramel, and cornflakes? If so, you have to make these easy caramel cornflake brownies. Simple, yet so darn delicious!
A thick fudge-like brownie layered with a caramel sauce and crunchy cornflake topping. The crunch factor is off the charts!
I am a dessert grazer and actually prefer the simple desserts to just grab and go. So brownies will always win in my house over a cake any day.
These brownies are so easy to make and the longest part of the process is waiting for them to set!
Please also take a look at old fashioned cosmic brownies, amazing maple pecan brownies, and homemade take 5 brownies.
Why you will love these brownies!
- A wonderful chocolate flavor
- Crunchy cornflake topping is off the charts
- Easy to make
- Super moist and cake like
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Milk chocolate bar
- Cornflakes
- Kraft caramels
- Evaporated milk
Step by step instructions
For the brownies:
Preheat oven to 350 degrees. Line an 8x8 square pan with parchment paper, leaving an overhang (make it easier for removal of brownies). Chop up milk chocolate and put in mixing bowl. Set aside.
In another microwavable mixing bowl, add the butter, granulated sugar, cocoa powder, and salt and heat at 30 second intervals until it has completely melted. Add in eggs and vanilla and mix until completely combined. Melt chopped up chocolate and mix in to batter.
Next, mix in the flour until incorporated. Transfer batter to prepared pan and bake for 30-35 minutes or until set.
Let brownies cool completely in pan. Set aside.
For the caramel cornflake topping:
In a microwavable mixing bowl, add the caramels and evaporated milk. Heat on 30 second intervals until completely melted. Fold in cornflakes. Layer the topping over brownies. Place in fridge for 1-2 hours to set. Slice and serve.
Substitutions and variations
- Substitute homemade brownie with a store bought mix if you prefer
- Make homemade caramel sauce to layer over brownies
- Add some walnuts in the brownies
- Substitute with different flavors of chocolate
- Use a different sized pan to make brownies less cake like if you prefer it that way
Frequently asked questions
In an airtight container for up to a week at room temperature. They can be wrapped and frozen up to 3 months. Thaw to room temperature before serving.
Caramel cornflake brownies
Equipment
- 1 Electric mixer
- 1 8x8 square pan
- 1 Silicon Spatula
- 1 Whisk
- Measuring cups and spoons
- Mixing bowls
- 1 Saucepan
Ingredients
For the brownies
- 1¼ cup unsalted butter
- 1⅓ cup granulated sugar
- ½ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 4 oz milk chocolate
For the caramel crunch topping
- 2 cups caramels
- ⅓ cup evaporated milk
- 3½ cups cornflakes
Instructions
For the brownies
- Preheat oven to 350°. Line an 8x8 square pan with parchment paper, leaving some overhang. Set aside. Chop up milk chocolate, put in small bowl, and set aside.
- In a microwavable bowl, heat up the butter, sugar, cocoa powder, and salt at 30 second intervals until smooth. Add in eggs and vanilla and mix until combined. Melt chopped chocolate and add to batter and mix until incorporated. Stir in flour.
- Transfer batter to prepared tin and bake for 33-35 minutes. Batter should still be soft in the middle, but set. Let cool in pan 10 minutes.
For caramel crunch topping
- In a large mixing bowl, add in caramels and evaporated milk. Heat on high at 30 second intervals until completely melted. Fold in cornflakes until combined.
- Pour topping over cooled brownies. Put in fridge to set for 1-2 hours. Slice and serve.
Notes
- Store in an airtight container for up to 1 week. Will freeze well up to 3 months.
Nutrition
Easy desserts to try!
- Simple key lime pie truffles
- Chewy chocolate chip rice krispie treats
- Simple cake popsicles
- Fresh lemon whoopi pies
Fun fact of the day!
Many of the sounds made by Jurassic Park's T-rex were recordings of a small Jack Russell terrier!
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