This cornflake brownie recipe takes two already unbelievable desserts and combines them into a complete new degree of deliciousness!
The brownie is squidgy, wealthy and scrumptious and the topping is caramelised and crunchy, similar to a cornflake tart. It’s a dreamy mixture, excellent for having fun with with a cup of tea or taking to work to wow your colleagues.
And as these cornflake brownies have a notice of nostalgia (who remembers having cornflake tart in school?!), they’d be excellent for taking a faculty bake sale. Or how about bringing them to a faculty reunion?
To make these brownies, you’ll begin by melting darkish chocolate and butter collectively till clean and shiny. Then, stir in sugar, eggs, vanilla, and flour.
You’ll then pour the brownie batter right into a lined tin and pop it within the oven.
Whereas the batter bakes, you’ll make the cornflake layer by melting butter, syrup, sugar and salt collectively in a pan, then stirring the ensuing syrup right into a bowlful of cornflakes.
When the brownies are virtually baked, you’ll retrieve the tin from the oven, pile on the cornflake combination, after which pop the tin again within the oven to prepare dinner for 10 minutes.
I’ve examined the timings to make sure you get a pleasant gooey, just-set brownie and a crisp, chewy cornflake high. It actually hits all the suitable notes.
So when you just like the sound of fudgy brownies with a crunchy, chewy high, the total Cornflake Brownie recipe is under!
Substances
For the brownie
- 400 g (14.1 oz) darkish chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) barely salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free vary eggs room temp crushed
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all objective flour)
For the cornflake topping
- 100 g (3.5 oz) barely salted butter
- 250 g (8.8 oz) golden syrup
- 50 g (1.8 oz) mild brown delicate sugar
- 200 g (7.1 oz) cornflakes
- Pinch salt
Tools
Directions
Make the brownie
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the darkish chocolate and butter in a big microwave secure bowl.
Microwave in 30 second bursts, stirring between every burst, till melted. Keep away from overcooking as this could negatively have an effect on the chocolate.
Add the caster sugar.
Stir by with a guide whisk – I say stir as you don’t need to add air however a whisk remains to be the most effective device because it distributes all the pieces rapidly .
Add the eggs and vanilla.
Stir with the whisk once more.
Put the flour by a sieve into the bowl.
Stir to mix.
Pour the brownie batter into the lined tin and degree off.
Bake your brownie for 25 minutes till virtually finished. Make the cornflake topping whereas the brownies bake.
Make the cornflake topping
Put the butter, syrup, sugar and salt in a saucepan.
Stir over a medium warmth till the butter is melted and you may’t really feel sugar granules on the bottom of the pan.
Put the cornflakes in a bowl, pour the syrup on high and stir till they’re all coated.
Spoon the combination on high of the brownie and gently press down till the brownie is absolutely coated with cornflakes.
Return the brownies to the oven and bake for a closing 10 minutes till the cornflakes are golden and toasted.
Enable the brownies to chill utterly within the tin. As soon as cooled, I like to position them within the fridge for no less than an hour, and even in a single day, to agency up.
Slice in a 3×4 sample with a pointy knife and serve.
Take pleasure in!
Print this cornflake brownie recipe
Cornflake Brownie
This cornflake brownie recipe takes two already unbelievable desserts and combines them into one thing at a complete new degree of scrumptious!
Servings: 12 brownies
Substances
For the brownie
- 400 g (14.1 oz) darkish chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) barely salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free vary eggs room temp crushed
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all objective flour)
For the cornflake topping
- 100 g (3.5 oz) barely salted butter
- 250 g (8.8 oz) golden syrup
- 50 g (1.8 oz) mild brown delicate sugar
- 200 g (7.1 oz) cornflakes
- Pinch salt
Directions
Make the brownie
-
Preheat the oven to 180C (160C fan).
-
Grease and line your tin.
-
Put the darkish chocolate and butter in a big microwave secure bowl. Microwave in 30 second bursts, stirring between every burst, till melted. Keep away from overcooking as this could negatively have an effect on the chocolate.
-
Add the caster sugar. Stir by with a guide whisk – I say stir as you don’t need to add air however a whisk remains to be the most effective device because it distributes all the pieces rapidly .
-
Add the eggs and vanilla. Stir with the whisk once more.
-
Put the flour by a sieve into the bowl. Stir to mix.
-
Pour the brownie batter into the lined tin and degree off.
-
Bake your brownie for 25 minutes till virtually finished. Make the cornflake topping whereas the brownies bake.
Make the cornflake topping
-
Put the butter, syrup, sugar and salt in a saucepan. Stir over a medium warmth till the butter is melted and you may’t really feel sugar granules on the bottom of the pan.
-
Put the cornflakes in a bowl, pour the syrup on high and stir till they’re all coated.
-
Spoon the combination on high of the brownie and gently press down till the brownie is absolutely coated with cornflakes.
-
Return the brownies to the oven and bake for a closing 10 minutes till the cornflakes are golden and toasted.
-
Enable the brownies to chill utterly within the tin. As soon as cooled, I like to position them within the fridge for no less than an hour, and even in a single day, to agency up.
-
Slice in a 3×4 sample with a pointy knife and serve.
Vitamin
Energy: 799kcal | Carbohydrates: 98g | Protein: 8g | Fats: 42g | Saturated Fats: 25g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 12g | Trans Fats: 1g | Ldl cholesterol: 151mg | Sodium: 365mg | Potassium: 327mg | Fiber: 5g | Sugar: 68g | Vitamin A: 1221IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 10mg
* Word: dietary data is estimated, primarily based on publicly accessible information. Nutrient values might fluctuate from these printed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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Extra brownie recipes to attempt
These Biscoff brownies are distinctive: fudgy, chocolatey brownies, enriched with Biscoff unfold and Biscoff Lotus Biscoff sandwich cookies.
These sweet cane brownies are excellent for Christmas. They’re chocolatey, fudgy and deliciously flavoured with peppermint sweet cane, scattered by the brownie itself and used to high of the darkish chocolate ganache frosting.
The Baileys brownies are a significantly indulgent deal with. The chocolatey, wealthy, fudgy brownie is laced with Baileys and drizzled with a easy, scrumptious Baileys icing.
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