Crunchy Nut Brownies


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
  1. Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
  2. Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat.
  3. 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.
  4. Add the eggs and mix very well until fully combined and glossy.
  5. Tip into your tin and scatter over a handful of extra cornflakes. Bake for 20-30 minutes (i feel 25 was ideal).
  6. Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!