Cornflake Brownies – With A Cornflake Cake Topping

About This Recipe – In More Detail

Back in the days when I was at school, a particular favourite treat of mine were the gooey cornflake cakes they would sell at break time. These chocolate cornflake cakes wouldn’t quite set but were rich and delicious.

I love nostalgic recipes like this Cornflake Traybake, My London Cheesecakes and this no-bake Coconut Ice. But rather than serving you up a simple chocolate cornflake recipe, I wanted to create a new way to enjoy a classic British treat and combine the flavours with something else I love just as much; gooey, chewy super-chocolatey brownies! So, this Chocolate Cornflake Brownie recipe was born and boy, it really is something special!

Now, with the extra steps, you may think this recipe would be hard to make, but in reality it’s a pretty easy recipe that makes great dessert bars, a decadent party treat and is the perfect choice for a bake sale.

This is fast becoming my new favourite brownie recipe but, if you want more brownie recipes, go check out these Biscoff Brownies next!

Ingredients

• Dark Chocolate – Use a good quality chocolate with at least 70% cocoa solids for the best results.
• Butter – I always recommend using unsalted butter, especially in sweet recipes. This way, if you want to add a little salt to the chocolate brownies as a flavour enhancer, you control exactly how much salt you use.
• Eggs – Use large eggs for this recipe. I particularly like using ones with a golden yolk.
• Golden Caster Sugar – Gives the brownies a rich caramel flavour.
• White Plain Flour – Use a white all-purpose flour suitable for baking.
• Cocoa Powder – Adds extra depth and colour to the brownies.
• Milk Chocolate and White Chocolate – For best results, use good quality chocolate that it chopped into chunks and stirred into the batter.
• Cornflakes – For the crunchy topping. Any brand of cornflakes are fine to use.
• Golden Syrup – This gives the cornflake topping a gooey stickiness and helps hold it together. If you cannot find it at the supermarket or grocery store, you can make your own golden syrup to use in this recipe.

Step-By-Step Guide – How To Make Cornflake Brownies

Step 1: Preparing the Oven and Baking Tin

• Preheating the Oven:
  • Preheat the oven to 180°C (350°F).
• Lining the Baking Tin:
  • Line a 20cm (8 inch) square tin with parchment paper.

Step 2: Melting Chocolate and Butter

• Melting Dark Chocolate and Butter:
  • In a saucepan or heatproof bowl, melt the dark chocolate and unsalted butter together until smooth. Set aside to cool to room temperature.

Step 3: Mixing Wet Ingredients

• Whisking Eggs and Sugar:
  • In a large mixing bowl, whisk the eggs with the caster sugar until light and fluffy.
• Incorporating Chocolate Mixture:
  • Gradually incorporate the cooled chocolate mixture into the egg mixture, whisking until well combined.

Step 4: Combining Dry Ingredients

• Sifting Flour and Cocoa Powder:
  • In a separate bowl, sift the plain flour and cocoa powder together.
• Adding Dry Ingredients to Wet:
  • Slowly add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.

Step 5: Adding Chocolate Chunks

• Chopping Chocolate:
  • Roughly chop the milk and white chocolate into small chunks.
• Folding Chocolate Chunks:
  • Fold the chocolate chunks into the brownie batter, ensuring they are evenly distributed.

Step 6: Baking the Brownies

• Pouring Batter into Tin:
  • Pour the brownie batter into the lined tin, spreading it out evenly with a spatula or the back of a wooden spoon.
• Baking Time:
  • Bake in the preheated oven for approximately 30 – 35 minutes, or until the brownies develop a crackly layer on top.
• Checking for Doneness:
  • To check for doneness, gently wobble the tin; if the brownies still appear runny, return them to the oven for an additional 5-10 minutes.

Step 7: Cooling and Preparing Topping

• Cooling Brownies:
  • Once baked, remove the brownies from the oven and allow them to cool completely in the tin on a wire rack.
• Preparing Chocolate Cornflake Topping:
  • In a saucepan or microwave-safe bowl, melt the dark chocolate, butter, and golden syrup together, stirring occasionally until smooth.

Step 8: Coating Cornflakes

• Coating Cornflakes:
  • Place the cornflakes in a large mixing bowl and pour the melted chocolate mixture over them.
  • Stir until all the cornflakes are evenly coated.

Step 9: Assembling and Chilling

• Adding Topping to Brownies:
  • For better adherence of the topping, spread a thin layer of melted chocolate or golden syrup of the top of the brownies. This will help the topping stick but is optional.
  • Spread the chocolate-coated cornflakes evenly over the cooled brownies, pressing down gently to remove large air pockets.
• Refrigerating to Set:
  • Cover the tin with clingfilm and refrigerate for about 2 hours to allow the topping to set.

Step 10: Cutting and Serving

• Cutting Brownies:
  • Once set, remove the brownie slab from the tin and cut it into individual portions using a sharp knife.
• Serving or Storing:
  • Serve immediately or store for later enjoyment. Enjoy your chocolate cornflake brownies!

FAQ

Storage

• Storage: Once the brownies are cooled completely, store them in an airtight container at room temperature for up to 3 days. They are best kept stored in a single layer to prevent the topping from being crushed.

• Reheating: Want to enjoy the cornflake brownies warm? To restore that warm, gooey texture, gently reheat individual brownie servings in the microwave for 10-15 seconds. Be cautious not to overheat, as it can cause the brownies to become dry and the topping to melt too much.

• Freezing: The brownies can be frozen for longer-term storage. However, I recommend to freeze them without the chocolate cornflake topping. Place the sliced brownies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the slices to a freezer-safe container or zip-top bag, and freeze for up to 3 months.

• Defrosting: When ready to enjoy, remove the desired number of brownie slices from the freezer and let them thaw in the fridge overnight. Alternatively, you can defrost individual slices in the microwave at a low setting until warmed through.