Cornflake Brownies
Cornflake Brownies

Cornflake Brownies

A wonderfully thick and super-chocolatey brownie mix, this is topped with an incredibly easy-to-make, cake-like cornflake layer. The mix of butter, syrup, chocolate and cornflakes is delicious on its own, so adding it to a brownie is a simple way to elevate it.

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Total Time
1 Hour Leave 4+ hours to set
200g of dark chocolate
200g of unsalted butter
4 eggs
275g of caster sugar
50g of cocoa powder
100g of plain flour
250g of milk chocolate chips
Cornflake layer
75g of unsalted butter
75g of golden syrup
300g of milk chocolate
150g of cornflakes
Step 1
Preheat the oven to 180ºC/160ºC Fan and line a 23cm square tin with parchment paper.
Step 2
In a heatproof bowl, break up the dark chocolate into pieces and add the butter. Melt together in the microwave in shorts bursts or over a pan of simmering water (bain marie), until smooth. Leave to cool to room temperature.
Step 3
In a separate bowl, whisk the eggs and sugar together for a few minutes until pale, mousse-like and doubled in volume. Pour over the cooled chocolate mixture and fold together carefully. Once completely combined, add the cocoa powder and flour and then fold together again. Fold through the chocolate chips.
Step 4
Pour the brownie mixture into the tin and bake in the oven for 25-30 minutes until there is an ever so slight wobble in the middle. Leave to cool completely in the tin.
Step 5
For the cornflake layer, In a medium pan, melt the butter and golden syrup together
over a medium heat until combined. Remove the pan from the heat and add the milk chocolate. Stir together, still off the heat, until the mixture is smooth. Pour the cornflakes into a large bowl, pour the chocolate mixture over the top and stir to combine. Pour the cornflake mixture over the brownie and level it. Chill in the fridge for at least 4 hours to set, then cut into squares with a sharp knife.

NOTE: It’s important to let the brownies chill for enough time so that they stay fudgy, and the cornflake layer has enough time to set.

Even though these are called Cornflake Brownies, you can use other cereals such as rice pops if you want to try something different.

Extracted from Jane's Patisserie Everyday by Jane Dunn (Ebury Press, £22), Photography by Ellis Parrinder.

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