Fudgey, comforting and a chocolate overload, it's impossible to beat a good brownie!
Well, almost!
If you fancy your treats a little more autumnal, then when not give these guys a try!? Topped with a fusion of cornflakes and nuts and smothered in caramel, my favourite brownie recipe has just got itself an upgrade!
Menu
Cornflake Brownies
GOOEY.
FUDGY.
CHOCOLATE!
GOOEY.FUDGY.CHOCOLATE!
- Gluten-Free!
Fudgy, comforting and a chocolate overload, it’s impossible to beat a good brownie!
Well, almost!
If you fancy your treats a little more autumnal, then when not give these guys a try!? Topped with a fusion of cornflakes and nuts and smothered in caramel, my favourite brownie recipe has just got itself an upgrade!
In a hurry? Then here’s your recipe!
If you like to see some more tips and tricks, then scroll away for a bit of light reading!
Cornflake Brownies
Course: SnacksCuisine: CakesDifficulty: EasyServings
16
servingsPrep time
45
minutesBaking time
45
minutesDeeply chocolately and marvelously fudgy, these brownies are an indulgent treat that's a real crowd-pleaser! For an autumnal twist, I've added a cornflake and hazelnut topping, doused in caramel for a florentine-style chew!
Ingredients
- For the brownies:
185g unsalted butter
150g dark chocolate, around 70% cocoa
3 medium eggs
225g caster sugar
50g cocoa powder
75g gluten-free self raising flour
Pinch of salt
- For the cornflake topping:
130g cornflakes
80g blanched hazelnuts
- For the caramel:
300g caster sugar
200ml double cream
Pinch of salt
75g unsalted butter
- Equipment:
8" square cake tin
Directions
- For the brownies:
- Preheat the oven to 180C / 160C fan / Gas Mark 4.
- Grease and line an 8" square cake tin with baking paper.
- In a medium saucepan, melt the butter and chocolate over a low heat, stirring occasionally until fully melted and combined. Set the pan to one side to let the mixture cool slightly.
- In a large mixing bowl, whisk together the eggs and sugar until the sugar has dissolved.
- Pour the chocolate and butter mixture into the mixing bowl and whisk to combine.
- Sift the cocoa powder, flour and salt into the bowl and whisk together until the dry ingredients have been fully incorporated.
- Pour the brownie batter into your lined tin and place into the oven to bake for 45 minutes, or until the center of the brownie springs back when lightly prodded with a finger.
- Once baked, remove the brownie from the oven. Leave it in the tin to cool at room temperature for 10 minutes, before placing the tin in the fridge to chill completely.
- For the cornflake topping:
- Preheat the oven to 140C / 120C fan / Gas Mark 1
- Scatter the cornflakes and hazelnuts onto a baking tray and place into the oven for 12 minutes, shifting the contents of the tray around halfway through the baking time to prevent burning.
- For the caramel:
- Stir the salt into the double cream and set to one side.
- Add the sugar to a large saucepan and place over a low-medium heat until the sugar begins to melt. Once the sugar has started to melt, reduce the heat and stir occasionally until all of the sugar has melted.
- Carefully pour the double cream into the pan and stir constantly until smooth.
- Add the butter to the pan and stir until melted and fully combined into your caramel.
- Leave the caramel to cook at a low heat until it reaches a temperature of 118C, stirring occasionally to prevent burning. This will likely take around 8 - 10 mins and will ensure that your caramel reaches a soft set when cooled.
- Tip the cornflakes and hazelnuts into the pan and stir to coat in the caramel.
- To finish:
- Lightly score the surface of your brownie with a sharp knife in a grid pattern. This will help the cornflake topping adhere to the brownie!
- Scoop the contents of the pan onto the brownie to fill the tin, then smooth it out into a uniform layer using the back of a spoon. Place in the fridge to chill until nearly set, but soft enough to cut into.
- Leaving the brownie in the tin, slice it into 16 equal pieces, before returning to the fridge to set completely! Once set, remove from the tin and enjoy!
Wiggle, wiggle, wiggle!
When checking if cakes are cooked, you'd typically be right in grabbing a skewer, sticking it into your cake and seeing if it comes out clean once removed. However, when checking a brownie, that's not gonna work! These brownies get their distinctive fudgyness from the fact that we use a minimal amount of flour, which prevents the mixture from forming a light crumb structure you'd typically associate with a cake. Instead, these are very dense, gooey treats and as such a skewer inserted into them is always going to come out similarly gooey and equally lickable!
But, Tom, I don't hear you cry, for this is the Internet, how do you check if the brownies are cooked then? Well it's simple really; give the tin a wiggle! After around 35 mins or so, if you open the oven and give the tin a gentle shake, you'll notice that the middle of the brownie will wiggle quite a lot, but the outsides will stay firm. This is a sign that the brownie is underbaked and will be too gooey to hold it's shape in the center, leading to it sinking. From here, you instead want to carry on baking it until the middle of the brownie is nearly as stable when shaken as the edge of the brownie is. A tiny, barely noticeable wobble in the center is fine, but no more than that! It should also bounce back pretty well when lightly prodded in the center with a finger, which proves that the mixture has firmed up in the oven.
Patience is a virtue!
These brownies can be prepared in advance of whichever occasion you'd like to serve them (a buffet... a picnic... a Tuesday...) and, if stored in an airtight container, you can keep them in the fridge for up to a week!
However, I would suggest that you leave the brownies to warm up at room temperature for 10 mins or so before tucking into them, as the cornflake top firms up significantly at low temperatures and will be very tough to chew without letting them warm through first!
Next level brownies, ready to be shared…or not!
I hope you enjoy these guys! If you’re social media savvy, tag me on Instagram at @toofarfletched with your creations!
-Tom 
Comments
Tom
Hi! Thanks for stopping by!
I set up this site to share with you everything I love about baking, so hopefully there’ll be something here you enjoy too!
If you’d like to get in touch, feel free to use the links below!
I set up this site to share with you everything I love about baking, so hopefully there’ll be something here you enjoy too!
If you’d like to get in touch, feel free to use the links below!
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