Can I make these brownies without a box mix?

Absolutely! Use your favorite homemade brownie recipe—it will work beautifully as long as the pan size is similar (8x8 or 9x9).

How do I keep the cornflakes from getting soggy?

Make sure the ganache layer is cool and set before adding the cornflakes, and don’t cover the brownies until they’re completely cool. If storing, keep them in a loosely covered container to help preserve crunch.

What type of honey is best for roasting cornflakes?

A lighter honey keeps the flavor balanced and lets the chocolate shine, but a bold, floral honey adds depth if you’re feeling adventurous.

Can I double the recipe for a bigger crowd?

Definitely. Double the brownie and topping ingredients and use a 9x13 pan. Bake a few minutes longer as needed and keep an eye on the cornflakes so they don’t burn.

Honey Roasted Cornflake Brownies Recipe

Description

These Honey Roasted Cornflake Brownies combine rich, fudgy brownies with a creamy chocolate ganache and a layer of honey-roasted, salty cornflakes for irresistible crunch and sweet-salty contrast. The upgraded brownie recipe is easy to make, delightfully indulgent, and perfect for parties or any sweet craving.

Ingredients

Units Scale

Brownie Base

1 box brownie mix
Butter (amount according to brownie mix instructions, substitute for oil)
Egg (as required by package)

Ganache

1 (12 oz) bag chocolate chips
1/3 cup heavy cream
3 tablespoons heavy cream (for thinning remaining ganache)

Honey Roasted Cornflakes

3 cups cornflakes
1/4 cup honey
1 teaspoon flaked sea salt

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Instructions

Prepare the Brownie Base – Preheat your oven according to the brownie box instructions. In a mixing bowl, prepare the brownie mix using melted butter as a substitute for oil, and add egg as required. Mix until smooth, then pour into a greased 8×8 or 9×9 inch baking pan. Bake according to package directions, then let cool completely in the pan.
Make the Ganache – Place chocolate chips and 1/3 cup heavy cream in a microwave-safe bowl. Microwave for 1 minute. Whisk until smooth and shiny. If chocolate is not fully melted, microwave in 30-second increments, whisking after each, until lump-free. Pour and spread about 2/3 of the ganache evenly over the cooled brownies.
Thin the Remaining Ganache – To the remaining 1/3 ganache, add 3 more tablespoons of cream and whisk until well incorporated. Set aside.
Honey Roast the Cornflakes – Spread cornflakes on a baking sheet and drizzle with the honey. Stir until the cornflakes are uniformly coated. Bake in a preheated 350°F (175°C) oven for 5 minutes. Remove, sprinkle with flaked sea salt, toss, and return to the oven for another 5 minutes until crisp and glazed.
Assemble the Brownies – As soon as the cornflakes come out hot from the oven, carefully spoon them over the ganache-topped brownies. Spread evenly so the surface is covered, pressing down gently so the crunchy cornflakes adhere to the chocolate layer.
Finish with Ganache – Drizzle the top with the remaining thinned ganache, ensuring even coverage of the cornflake layer.
Cool and Serve – Let the brownies cool to room temperature so the layers set fully before slicing and serving for best texture and shape.

Notes

Allow brownies to cool completely before layering for best texture.
For a richer flavor, use good quality chocolate chips in the ganache.
Use flaked sea salt to balance the sweetness and enhance flavor.
Brownies can be stored in an airtight container at room temperature up to 3 days.
Press the honeyed cornflakes gently so they stick but don’t crush them.

Nutrition

Serving Size: 1 brownie
Calories: 325
Sugar: 28g
Sodium: 220mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg