Caramel Crunch Cornflake Brownies
Rich brownies topped with a chewy caramel cornflake crunch made from melted sugar, butter, cream, vanilla, rum extract, and crispy cornflakes. The layered brownies are chilled until firm before slicing.
Equipment
- 8-inch square baking pan
- parchment paper
- large Dutch oven or heavy-bottomed pot
- digital thermometer
- sharp knife
- cutting board
Ingredients
- 1 package brownie mix (18.3 ounces)
- 2 cups sugar
- 1/2 cup butter, cubed
- 1 cup heavy whipping cream
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp rum extract
- 7 cups cornflakes
Instructions
- Preheat the oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides.
- Prepare and bake brownie mix according to the package directions for an 8-in. square pan.
- Meanwhile, place the sugar in a large Dutch oven or heavy-bottomed pot set over medium heat. Cook 2-3 minutes, stirring constantly, until the sugar starts to liquefy. Continue stirring constantly until the sugar is melted and dark amber in color, 6-7 minutes. Immediately remove from the heat. Carefully stir in butter, cream, salt, vanilla extract and rum extract.
- Place the pot back on the stove over medium heat. Cook 4-5 minutes or until the mixture is thick and a digital thermometer reads 240°. Remove from the heat. Stir in cornflakes until completely coated. Spread the mixture onto the brownies in an even layer. Use a piece of parchment or waxed paper to press the mixture down tightly.
- Cover; refrigerate at least 4 hours or overnight. An hour before serving, remove from the refrigerator. Use the edges of the parchment paper to lift the brownies from the pan; place on a cutting board. Use a sharp knife to cut into squares.
Notes
Line the baking pan with parchment, leaving the ends extended over the sides for easy removal. Stir the sugar constantly while it melts and carefully add the butter, cream, salt, vanilla, and rum extract because the caramel will be very hot. Cook the caramel mixture to 240°F before coating the cornflakes. Refrigerate the brownies for at least 4 hours or overnight before cutting.