hese were a bit of an experiment if I’m honest. I’d recently seen a brownie topped with a crunchy nut cornflake cake type creation but it just looked far to sweet and syrupy. So, I decided to crumble up these most moreish and guilty cornflakes and bend them through the brownie. They add a nice nuttiness and slight saltiness. I think the measurements could do with some more experimentation but the concept is there! Try adding some VERY lightly salted peanuts (chopped) for a similar effect if you like the sweet and salty combination.
Makes 12 large brownies
- 130g butter
- 150g dark chocolate
- 225g caster sugar
- 55g cocoa powder
- 75g plain flour
- 3/4 tsp baking powder
- 3 large eggs, beaten
- 100g crunchy nut cornflakes, crushed by hand
- Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
- Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat.
- Sieve together the flour, cocoa, sugar, baking powder and a pinch of salt. Crunch in the cornflakes and then combine fully with the melted chocolate.
- Add the eggs and mix very well until fully combined and glossy.
- Tip into your tin and scatter over a handful of extra cornflakes. Bake for 20-30 minutes (i feel 25 was ideal).
- Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!