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Jane’s Patisserie’s Cornflake Brownies

An easy recipe for elevating the classic brownie, this bake from Jane's Patisserie features a sweet and cakey cornflake layer.

From the book

Introduction

A cornflake brownie is one of those bakes that just makes my jaw drop. A wonderfully thick and super-chocolatey brownie mix, topped with an incredibly easy-to-make, cake-like cornflake layer. Honestly, the cornflake layer of these Cornflake Brownies is the sort of thing I make, and before even getting to putting it on the brownies, I just want to devour the entire bowl. The mix of butter, syrup, chocolate and cornflakes is otherworldly, so adding it to a brownie is a simple way to elevate it just by using a storecupboard staple.

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Ingredients

200g dark chocolate
200g unsalted butter
4 eggs
275g caster sugar
50g cocoa powder
100g plain flour
250g milk chocolate chips
For the cornflake layer:
75g unsalted butter
75g golden syrup
300g milk chocolate
150g cornflakes

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Method

PREP: 30 minutes

BAKE: 25–30 minutes

COOL: 1 hour

SET: 4+ hours

LASTS: 3+ days, in the fridge

Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.

In a heatproof bowl, break up the dark chocolate into pieces and add the butter. Melt together in the microwave in shorts bursts or over a pan of simmering water (bain-marie), until smooth. Leave to cool to room temperature.

In a separate bowl, whisk the eggs and sugar together for a few minutes until pale, mousse-like and doubled in volume. Pour over the cooled chocolate mixture and fold together carefully. Once completely combined, add the cocoa powder and flour and then fold together again. Fold through the chocolate chips.

Pour the brownie mixture into the tin and bake in the oven for 25–30 minutes until there is an ever so slight wobble in the middle. Leave to cool completely in the tin.

Cornflake Layer

In a medium pan, melt the butter and golden syrup together over a medium heat until combined. Remove the pan from the heat and add the milk chocolate. Stir together, still off the heat, until the mixture is smooth. Pour the cornflakes into a large bowl, pour the chocolate mixture over the top and stir to combine. Pour the cornflake mixture over the brownie and level it. Chill in the fridge for at least 4 hours to set, then cut into squares with a sharp knife.

NOTES

• It’s important to let the brownies chill for enough time so that they stay fudgy, and the cornflake layer has enough time to set.

• Even though these are called Cornflake Brownies, you can use other cereals such as rice pops if you want to try something different.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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