My crunchy, caramel-coated cornflake brownies are my latest box mix hack, and my kids ate them right up! I started with my favorite fudgey brownie mix for the base, then made the tastiest topping with Cornflakes cereal and a homemade caramel sauce. These brownies are so easy to make any night of the week, and they have the perfect mix of textures!
Boxed Brownies with Crunchy Caramel Cereal Topping
Every once in a while, I pull out my from-scratch cakey brownies for dessert…but when I want to experiment with something fun and unique, I make the first step as easy as can be. That’s why I use a box of brownie mix for this recipe, because it really does the job well. These gooey brownies are all about the sweet and crunchy cornflake layer, and that’s where I put more of my baking energy to use.
I make caramel sauce from scratch to hold the cereal together, then spread everything on top of the brownies for a gourmet-style treat. I think a jar of caramel sauce would work well here if you want to make things a little easier — just warm it up and mix in the cereal. Either way, the chocolate and caramel combo is going to make your tastebuds happy!
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Caramel Crunch Cornflake Brownies Recipe
Equipment
- 9×9-inch Baking Pan
Ingredients
- 18 ounces brownie mix plus eggs, water, oil*
- 1 cup granulated sugar
- ½ cup unsalted butter 1 stick; cubed, room temperature
- ½ cup heavy whipping cream room temperature**
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 4 cups cornflakes cereal ***
Instructions
- Preheat your oven according to the directions on your brownie package (usually 325°F or 350°F). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Prepare the brownie mix in a medium bowl according to the package instructions, using the required eggs, oil, and water.18 ounces brownie mix
- Pour the batter evenly into your prepared 9×9-inch pan.
- Bake the brownies according to the box directions, minus 2 to 3 minutes. Remove from the oven and let cool slightly in the pan.
- While the brownies bake, make the scratch caramel. In a large, heavy-bottomed saucepan over medium heat, add the granulated sugar in an even layer.1 cup granulated sugar
- Allow the sugar to melt slowly without stirring; but you can gently swirl the pan occasionally to ensure even melting. Cook the sugar until it transforms into a deep, translucent amber color.
- Immediately turn the heat down to low, and carefully drop in the cubed, room-temperature butter. Whisk vigorously until the butter is completely melted and integrated.½ cup unsalted butter
- Slowly drizzle in the room-temperature heavy whipping cream, whisking continuously until a smooth, glossy caramel sauce forms. Let it simmer for exactly 1 minute on low heat to thicken.½ cup heavy whipping cream
- Remove the saucepan from the heat. Whisk in the vanilla extract and salt.1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- Add the 4 cups of cornflakes directly into the hot caramel sauce. Using a flexible silicone spatula, gently fold the cornflakes into the caramel until the cornflakes are entirely coated.4 cups cornflakes cereal
- Spoon the hot caramel cornflake mixture evenly over the top of the baked brownies in the pan. Use the back of your spatula to press the flakes down very gently into a flat, uniform layer so they adhere firmly to the brownie base.
- Allow the brownies to cool completely at room temperature for at least 1 hour; or pop them in the refrigerator for 30 minutes until the caramel sets. Lift the brownies out using the parchment paper handles, slice into 9 squares with a warm knife, and serve.
Notes
**I do not recommend substituting the heavy cream for half n’ half or any other ingredient. The high fat content of heavy cream is essential for a stable caramel sauce. ***Swap with Frosted Flakes if you prefer an ultra-sweet treat; or Rice Krispies / crispy rice cereal for a lighter, crackly-crunch texture akin to a crunch bar. Becky’s Top Tips:
- Make sure your heavy cream and butter are fully at room temperature before adding them to the melted sugar, as cold dairy can cause the mixture to seize.
- Line your 9×9-inch pan with parchment paper handles. Since caramel is super sticky, lifting the whole block out using the paper overhang makes it so much easier to cut perfect squares without fighting a high-sided pan.
- When folding cornflakes into the hot caramel, keep them as whole as possible. You want a rustic, craggy texture on top rather than a dense paste, and those large flakes give you the ultimate crunch against the fudgy chocolate beneath.
- Don’t over-bake your brownie base. Boxed brownies keep cooking from residual heat, so pulling them out slightly underdone ensures the caramel topping melds into a perfectly gooey, fudgy layer.
How to Make Caramel Cornflake Brownies Step by Step
Prep: Gather the list of ingredients for this crunchy caramel brownie recipe. Bring the heavy cream and butter to room temperature. Preheat your oven to the temperature on your box of brownie mix (usually 325°F or 350°F). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Make the Brownie Batter: In a medium bowl, mix the brownie batter using 18 ounces of brownie mix, plus any eggs, water, and oil called for in the box instructions. Then pour the batter into the prepared 9×9-inch pan.
Bake the Brownies: Place the brownies in the oven and bake them according to the box directions — but pull them out 2 to 3 minutes early. Boxed mixes often over-estimate the baking time, and we don’t want over-cooked brownies. You’re looking for a fully set base that’s still nice and fudgy in the middle. Once the brownies are done, let them cool in the pan while you finish the caramel cereal topping.
Make the Caramel Sauce: Add 1 cup of granulated sugar to a large, heavy-bottomed saucepan over medium heat. Allow the sugar to melt slowly, without stirring. Swirl the pan around gently to make sure the sugar is melting evenly.
Add Butter: Once the sugar turns a deep amber color, quickly reduce the heat to low. Then carefully drop in ½ cup of cubed, room-temperature butter. Give it a good whisk until the butter is fully melted and mixed in. Heads up: it’s going to bubble up here — that’s totally normal!
Add Heavy Cream: Now slowly drizzle in ½ cup of room-temperature heavy whipping cream, whisking as you go until you get a smooth, glossy caramel sauce. Let it simmer over low heat for exactly 1 minute to thicken. Then, take it off the heat and whisk in 1 teaspoon of vanilla extract and ½ teaspoon of salt.
Make the Cornflake Topping: Toss all 4 cups of cornflakes straight into the hot caramel sauce. Using a silicone spatula, gently fold them in until every last flake is coated in that gorgeous caramel — just try not to crush them too much as you go.
Top the Brownies: Next, evenly spoon the caramel sauce and cornflake topping on top of the baked brownies. I like to use the back of my spatula to press the flakes down very gently into a flat, uniform layer so they adhere firmly to the brownie base.
Cool & Serve: Allow the brownies to cool completely at room temperature for at least 1 hour, or pop them in the refrigerator for 30 minutes until the caramel sets. Lift the brownies out using the parchment paper handles, slice into 9 squares with a warm knife, and serve!
How to Store
Store cornflake caramel brownies in an airtight container at room temperature for up to 4 days. If you need to stack them in the container, place a sheet of parchment paper between the layers to prevent the sticky caramel from locking the squares together. I don’t recommend storing them in the refrigerator because cold air can introduce moisture, which causes the cornflakes to lose their signature crunch and become soggy.
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