Salted Caramel Cornflake Blondies

The recipe that you’ve alllll been asking me for, just in time for the weekend

The third and final test of this recipe is finally done and I can confidently say, they are absolutely delicious. I’m sorry I made you all wait so long for this one, but it took a couple tries to get perfect. There is so much salty, crunchy, buttery goodness in these, you are going to love them. And one side note, if you have a brownie recipe that you love, the caramel topping works brilliantly on a brownie too!

Ingredients:

Blondie base:

Brown butter x 1 cup

Kosher Salt x 1 tsp

Eggs x 2

All Purpose flour x 2 cups

Brown sugar x 2 cups

Vanilla extract x 2 tbsp

Maple x 1 tbsp

Cornflakes x 5 cups

Cornflake Caramel:

Sugar, white caster sugar or regular white granulated in the US x 1.5 cups

Heavy cream x 1 cup

Butter, salted x 1/2 cup

Salt x 1/2 tsp

Method:

Blondie base:

1. Preheat the oven to 350F/180C convection (if you have it, but if not it’s perfectly fine).

2. Start by browning your cup of butter in a small sauce pan. You want it to look frothy and flecked with brown. You’ll smell a delicious nuttiness when it’s done.

3. Combine the brown butter, brown sugar, salt, vanilla, maple and eggs in a bowl with a wooden spoon until fully combined.

4. Add the flour into the bowl and mix with a wooden spoon until the flour is fully incorporated and its formed a caramel colored dough.

5. Scoop the dough into a lined 9x9inch brownie pan and pop into the oven to bake for 25-30 minutes. You still want the blondies to be moist and dense without being raw, so keep an eye on them between the 25-30 minute mark.

Cornflake caramel:

1. Pour the sugar into a large heavy bottom pot and place it on medium heat and leave to melt down. Feel free to use a wooden spoon to mix the melting sugar to ensure it melts evenly.

2. When all of the sugar has melted into a golden syrup, mix in the butter, cut into smaller pieces, and the cream. It will sputter and splash a bit, so be extra cautious when doing this. Continue to mix until it is all fully smooth.

3. Then on medium heat, leave the caramel to bubble for 10 minutes stirring occasionally to make sure it doesn’t catch.

4. After 10 minutes, stir in the cornflakes and the salt. When all combined pour the warm cornflake mix over the blondies and leave to cool at room temp for at least 3 hours or until the caramel has fully set and you can cleanly cut through the blondies.

5. Once everything is fully cooled, slice into small squares and serve!! (I advise slicing them into smaller squares because they are very rich)