Caramel cornflake brownies
Makes: 18-24 squares
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Caramel cornflake brownies
There are brownies... and then there are caramel cornflake brownies. The nutty, chewy, crispy top layer combined with the dark fudgy chocolatiness is simply sublime. This is certainly one of the most popular bakes I’ve ever brought into the magazine’s office. What’s more, the recipe adapts very well to be gluten-free too.
Makes: 18-24 squares
Prep time: 25 minsTotal time: 
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Nutritional information (square (1 of 24))
Calories
320Kcal
Fat
19gr
Saturates
11gr
Carbs
36gr
Sugars
26gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 175g salted butter
- 150g dark chocolate, chopped
- 40g cocoa powder
- 75g granulated sugar
- 150g dark muscovado sugar
- 3 medium eggs, beaten
- 2 tsp vanilla extract
- 100g plain flour*
- 1⁄2 tsp sea salt flakes
For the cornflake topping
- 300g granulated sugar
- 40g flaked almonds
- 250ml double cream
- 100g salted butter, diced
- 1 tsp vanilla extract
- 150g cornflakes*
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm x 30cm traybake tin with baking paper, making sure that there’s enough coming up over the sides to lift the baked brownies out later.
- Melt the butter in a pan. Add the chocolate, remove from the heat, and stir until melted. Stir in the cocoa powder and both sugars, then mix in the eggs and vanilla until well combined. Finally, stir in the flour and salt, just until no streaks are left. Pour into the lined tin and spread out evenly. Bake for 20 minutes or until a toothpick inserted into the brownie comes out with just a few crumbs clinging. Leave in the tin.
-
While the brownies start to cool, put the granulated sugar in a frying pan and place over a medium heat. Cook, shaking or stirring occasionally, until the sugar has melted (it will form white clumps at first, but keep going). Heat until golden brown then tip in the almonds and stir through. Cook for 1 minute, then carefully add the cream, butter and vanilla. Bubble for 2-3 minutes (if you have a cook’s thermometer, take it to 113°C). Take off the heat and mix with the cornflakes. Tip on top of the brownies, pressing down gently to an even layer. Leave to cool completely and set in the tin (don’t try and cut them too soon). Remove, and cut into squares to serve.
*Use gluten-free plain flour and free-from cornflakes if required for gluten-free.To storeThe brownies keep for up to 5 days in an airtight container, or can be frozen.
