loaves & such

Espresso Salted Tahini Caramel Cornflake Brownies

These espresso salted tahini caramel cornflake brownies are a mouthful to say, but the MOST satisfying to eat. They’re super fudgy dark chocolate espresso brownies topped with a sweet and crunchy salted tahini cornflake caramel.

Cornflake Brownies

I’ve gotta be honest, I’m a brownie purist. I love a perfect fudgy brownie, or one with something swirled inside. But I’ve never made – let alone developed a recipe for – a brownie that has anything layered on top.

But when I heard of cornflake brownies – brownies with caramel cornflakes on top – I thought they sounded truly delicious. The version I developed is actually incredible. These cornflake brownies have a more nuanced flavor by using tahini instead of traditional caramel and espresso inside the batter.

These espresso tahini cornflake brownies are seriously ADDICTING. We just ran out of them in the freezer and I’m frankly distressed. So get ready for what I think will be your new favorite brownie recipe. AND you can make them from scratch, or level-up box mix.

This post is all about espresso salted tahini caramel cornflake brownies.

Why You’ll Love This Recipe

Ingredients

How to make espresso tahini cornflake brownies

  1. Make the brownies. The full recipe is below! But if you want to use box mix, just add 1 TBS espresso in the brownie batter along with the dry ingredients.
  2. While the brownies cool, make the tahini cornflake topping. The tahini cornflake topping takes 10 minutes to make and is really easy.
  3. Press the tahini caramel cornflake topping on top of the brownies and chill it in the fridge. Place the entire pan in the fridge for 30 minutes to 2 hours to set. Then you can slice them up and enjoy!

FAQs

Can I make these gluten free brownies?

The brownie base here is adapted from my salty fudgy brownies recipe and is naturally gluten free. You can make the caramel cornflake topping gluten free by looking for certified gluten free cornflakes or rice krispies (Kellogg’s version of both are not gluten free).

How do I store cornflake brownies?

If you don’t finish all the brownies, you can slice them and put them in an airtight container in the freezer. You can either eat them cold straight out of the freezer or let them warm up a bit at room temperature. Don’t reheat them in the oven – the cornflakes will get chewy.

More recipes you’ll love

If you make these espresso tahini cornflake brownies, please leave a rating and review below and tag me on Instagram or TikTok at @loaves.and.such!

Espresso Salted Tahini Caramel Cornflake Brownies

Recipe by Maddie | loaves & such
Recipe rating: 4.7 from 3 votes
Servings

9 large or 16 small brownies

servings
Prep time

40

minutes
Total time

2

hours 

These espresso salted tahini caramel cornflake brownies are a mouthful to say, but the MOST satisfying to eat. They’re super fudgy dark chocolate espresso brownies topped with a sweet and crunchy salted tahini cornflake caramel.

Note: the espresso is enough to make you know it’s there, but not over power. If you love espresso, go with 1.5 – 2 TBS. espresso powder instead.

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Ingredients

  • For the brownies
  • 1/2 cup (113 grams) unsalted butter, cut in cubes

  • 8 ounces (about 1 cup) chocolate chips or chopped up chocolate bar (I like 60% cacao)

  • 3 TBS. Dutch process or black cocoa powder

  • 1 TBS. espresso powder

  • 3 eggs

  • 3/4 cup (150 grams) granulated sugar

  • 1 tsp. vanilla extract

  • 1/3 cup (32 grams) almond flour (sifted, or with any lumps smushed out)

  • 1/2 tsp. salt

  • 4 ounces (1/2 cup) chocolate chips (optional)

  • For the tahini caramel cornflake topping
  • 1 cup tahini

  • 1 cup maple syrup

  • 4 1/2 TBS. (63 grams) unsalted butter

  • 3/4 tsp. salt

  • 1 1/2 cups cornflakes

  • Flaky sea salt (to top)

Directions

  • Preheat the oven to 325°F. Line an 8×8 square pan with parchment paper so it’s easy to remove the brownies from the pan. Or grease the pan with butter or spray.
  • Melt your chocolate and butter together, either in the microwave or on the stovetop.

    Microwave: place the butter and chocolate together in a microwave-safe bowl and heat them in 30-second increments, stirring in between until they are fully combined. They should melt after about 2 minutes.

    Stovetop: place the butter and chocolate in a medium saucepan over very low heat, stirring frequently until melted and combined.
  • Once the butter and chocolate are melted, whisk in the Dutch process cocoa powder, making sure to smush out any lumps. Set aside to cool slightly.
  • Beat the eggs and sugar together in a large bowl with a hand mixer on medium-high speed for about 3 minutes. It’s ready when you pinch the mixture and feel that most of the sugar has dissolved. Dissolving the sugar helps give brownies their crinkly tissue paper crust.

    Add the vanilla extract to the eggs.
  • Whisk in a little bit of the melted chocolate mixture to gently bring up the temperature of the eggs, so you don’t accidentally cook them. Then gently whisk in the rest of the chocolate/butter, making sure to scrape the bowl so all the chocolate/butter makes it in.

    Fold in the almond flour, salt and chocolate chips.
  • Pour the batter into the prepared pan. Bake for 30-35 minutes, until the edges and top are set and a knife stuck in the middle comes out clean or with some moist crumbs attached (but not raw batter). Don’t overbake – the brownies will finish baking outside of the oven from the residual heat of the pan and come out perfectly fudgy.
  • While the brownies cool on a wire rack, make the tahini cornflake caramel layer.

    Add all the ingredients for the tahini caramel except the salt in a medium saucepan over medium-low heat. Stir occasionally until the butter melts, then stir continuously until the caramel thickens. The whole process should take 5-7 minutes.

    Stir in the salt, and then the cornflakes. Remove from heat and pour into a separate bowl. Let cool to room temperature (it will continue to thicken as it cools).
  • Once the cornflake mixture and brownies are both somewhat cool, press the cornflake mixture on top of the brownies. Stick in the fridge to chill until set, 30 minutes to an hour.
  • Top with flaky sea salt, slice with a sharp knife and enjoy!

    If you’re not eating all the brownies right away, store them in the freezer. The fridge makes the cornflakes soft and chewy instead of crispy. I love to eat the brownies cool out of the freezer, or set them on the counter for a couple minutes to warm up slightly.

Equipment

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