This cornflake brownie recipe takes two already incredible desserts and combines them into a whole new level of deliciousness!
The brownie is squidgy, rich and delicious and the topping is caramelised and crunchy, just like a cornflake tart. It’s a dreamy combination, perfect for enjoying with a cup of tea or taking to work to wow your colleagues.
And as these cornflake brownies have a note of nostalgia (who remembers having cornflake tart at school?!), they’d be perfect for taking a school bake sale. Or how about bringing them to a school reunion?
To make these brownies, you’ll start by melting dark chocolate and butter together until smooth and glossy. Then, stir in sugar, eggs, vanilla, and flour.
You’ll then pour the brownie batter into a lined tin and pop it in the oven.
While the batter bakes, you’ll make the cornflake layer by melting butter, syrup, sugar and salt together in a pan, then stirring the resulting syrup into a bowlful of cornflakes.
When the brownies are almost baked, you’ll retrieve the tin from the oven, pile on the cornflake mixture, and then pop the tin back in the oven to cook for 10 minutes.
I’ve tested the timings to be sure you get a nice gooey, just-set brownie and a crisp, chewy cornflake top. It really hits all the right notes.
So if you like the sound of fudgy brownies with a crunchy, chewy top, the full Cornflake Brownie recipe is below!
Ingredients
For the brownie
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
For the cornflake topping
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) golden syrup
- 50 g (1.8 oz) light brown soft sugar
- 200 g (7.1 oz) cornflakes
- Pinch salt
Equipment
- 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin
- Cooling rack
Instructions
Make the brownie
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave safe bowl.
Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly .
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Pour the brownie batter into the lined tin and level off.
Bake your brownie for 25 minutes until almost done. Make the cornflake topping while the brownies bake.
Make the cornflake topping
Put the butter, syrup, sugar and salt in a saucepan.
Stir over a medium heat until the butter is melted and you can’t feel sugar granules on the base of the pan.
Put the cornflakes in a bowl, pour the syrup on top and stir until they’re all coated.
Spoon the mixture on top of the brownie and gently press down until the brownie is fully covered with cornflakes.
Return the brownies to the oven and bake for a final 10 mins until the cornflakes are golden and toasted.
Allow the brownies to cool completely in the tin. Once cooled, I like to place them in the fridge for at least an hour, or even overnight, to firm up.
Slice in a 3x4 pattern with a sharp knife and serve.
Enjoy!
Print this cornflake brownie recipe
Cornflake Brownie
Ingredients
For the brownie
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
For the cornflake topping
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) golden syrup
- 50 g (1.8 oz) light brown soft sugar
- 200 g (7.1 oz) cornflakes
- Pinch salt
Equipment
- 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin
- Cooling rack
Instructions
Make the brownie
- Preheat the oven to 180C (160C fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly .
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
- Pour the brownie batter into the lined tin and level off.
- Bake your brownie for 25 minutes until almost done. Make the cornflake topping while the brownies bake.
Make the cornflake topping
- Put the butter, syrup, sugar and salt in a saucepan. Stir over a medium heat until the butter is melted and you can’t feel sugar granules on the base of the pan.
- Put the cornflakes in a bowl, pour the syrup on top and stir until they’re all coated.
- Spoon the mixture on top of the brownie and gently press down until the brownie is fully covered with cornflakes.
- Return the brownies to the oven and bake for a final 10 mins until the cornflakes are golden and toasted.
- Allow the brownies to cool completely in the tin. Once cooled, I like to place them in the fridge for at least an hour, or even overnight, to firm up.
- Slice in a 3x4 pattern with a sharp knife and serve.
Nutrition
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