Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Coco Top Brownie

by Alan Keely & Gary Keely from Cereal Killer Cafe Cookbook

Crunchy Coco Pops combine with gooey brownie with seriously delicious results in this simple layer cake recipe from The Cereal Killer Cafe Cookbook.

From the book

Alan Keely & Gary Keely

Introduction

The good old Coco Pop, a cereal known and loved by many. The ‘I’d rather have a bowl of Coco Pops’ song is now stuck in your head, and probably will be for the rest of the day. You’re welcome, but it could be worse, it could be ‘Cotton-Eye Joe’!

Now, this is a bit of a layer cake – the crunchiness of the Coco Pops base with the gooeyness of the brownie sandwiched on top is seriously delicious!

Read more Read less

Ingredients

250g milk chocolate
275g unsalted butter
3 eggs
275g caster sugar
100g plain flour
40g cocoa powder
6 Mars Bars
150g Coco Pops

Method

Preheat the oven to 180°C. It’s bain marie time! Melt the chocolate and 200g of the butter in a bain marie, then leave to cool to the temperature of a cucumber.

Next, break the eggs into a large mixing bowl – try not to get any eggshell in there, but if you do it might just add extra texture to the finished product. Add the sugar and whisk with an electric mixer until the mixture looks thick and creamy – like thick cream.

Now, pour the chocolate mixture into the bowl and mix together, then sift the flour and cocoa powder into the egg and sugar mixture and mix it up again. Line a shallow rectangular 28cm baking tin with greaseproof paper and scoop the mixture into it. Jam the tray into the oven and bake for 25 minutes.

Take the tray out of the oven and leave it to sit for 5 minutes, then tip it out onto one of those wire racks – or if you don’t have one, use your dish drainer.

Now for the Coco Pops layer! Melt the remaining butter and the Mars Bars together in a bain marie, stirring as they melt – you could probably even use the same bain marie you did before, unless you’ve been really organised and washed it.

Then stir in your Coco Pops and mix them round thoroughly to coat in the Mars Bar mixture. Put the mix in the same baking tray (greaseproof lined, obviously) that you used for the brownie so the layers are the same size, and stick in the fridge to set.

Once both layers are cool, place the brownie on top of the Coco Pop mix and cut into squares. Now bask in the chocolicious, crunchy, chewy, melty, sticky, crispy, creamy, flaky orgasm-inducing traybake you have just created.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

More Recipes from Cereal Killer Cafe Cookbook


View all

More Recipes from Cereal Killer Cafe Cookbook


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week