Brownies are one of my favourite things to bake or enjoy when I’m out and about. They can be chocolatey, stuffed or topped with endless creative possibilities. With the many options out there today, I wanted to make my own version of a fudgy brownie base, topped with a chewy cornflake filled caramel.
Cornflakes alone take me right back to my childhood. Not only were they kiwi staples like rice bubbles or wheat biscuits, cornflakes always sat alongside these staples in the pantry and were always my favourite. So while making this recipe, it was like taking a walk down cereal memory lane and when combined with caramel, amazing!
Now I mentioned that I love a good brownie, but if I were to be more specific, my favourite would then have to be blondies! So when I planned on making these Caramel Cornflake Brownies, I didn’t want to forget that these could also be enjoyed as it’s Blondie counterpart too. Both of these variations are absolutely delicious, so will you be Team Brownie or Team Blondie?
- 220g Flour
- 1 Teaspoon Baking Powder
- 35g Cocoa Powder
- ½ Teaspoon Salt
- 200g Caster Sugar
- 170g Dark Chocolate
- 170g Butter
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 220g Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 200g Brown Sugar
- 170g White Chocolate
- 170g Butter
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 480g Caster Sugar
- 300ml Cream
- 160g Butter
- 200g Cornflakes
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
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Flick oven onto 200°c bake and line a square 20cm tin with baking paper.
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Melt the butter in a medium sized saucepan, swirling until melted. Then take off the heat to cool.
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While butter is cooling, sift flour, baking powder, cocoa powder and salt in a large bowl. Finally, add chopped dark chocolate and set aside.
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When butter has cooled slightly, add sugar, vanilla and eggs and mix until smooth.
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Fold the wet ingredients into the dry until just combined. Don’t over mix.
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Pour mixture into prepared baking tin and bake for 18-20 minutes or until top has set. Then place the tin straight into the fridge to stop it baking further.
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Flick oven onto 200°c bake and line a square 20cm tin with baking paper.
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Melt the butter in a medium sized saucepan, swirling until melted. Then take off the heat to cool.
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While butter is cooling, sift flour, baking powder and salt in a large bowl. Finally, add chopped white chocolate and set aside.
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When butter has cooled slightly, add sugar, vanilla and eggs and mix until smooth.
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Fold the wet ingredients into the dry until just combined. Don’t over mix.
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Pour mixture into prepared baking tin and bake for 18-20 minutes or until top has set. Then place the tin straight into the fridge to stop it baking further.
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Using a large saucepan, add sugar and heat on a medium temperature until the sugar begins to melt. Stirring occasionally to move sugar around the saucepan.
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While the sugar is melting, prepared measured cream and butter.
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When sugar has completely dissolved and turn a deep amber colour, remove from the heat. Add cream and butter to dissolved sugar, but please note that this may bubble and steam instantly, so be careful. Return to a medium heat once again and continue to stir through until combined. Once smooth, continue to simmer for a further 5 or so minutes until caramel starts to thicken.
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Have a glass of cold water nearby, dip a teaspoon into the caramel, then into the cold water. If the caramel cools and becomes nice and tactile (not too runny or solid), this is the perfect time to remove the caramel from the heat.
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Finally add the cornflakes to the caramel and stir through, making sure to coat thoroughly.
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Tip cornflake mixture out on top of slightly cooled brownie or blondie base. Evenly press down firmly and allow to cool for about an hour before slicing and serving. Enjoy.
I couldn’t decide which base to make, so I did half the pan of each. I’ve avoided making caramel this way as it’s always been so daunting to me, but I gave it a shot, I don’t think it came out quite right as it seized when I added the cold cream and butter – is this normal? I kept stirring over the heat and it smoothed out eventually. Will definitely be practicing this recipe some more 🙂