Cornflake Brownies

Ingredients

• For the Brownies
• Unsalted Butter (200g)
• Caster Sugar (300g)
• Dark Chocolate (200g)
• 3 Large Eggs
• Plain Flour (100g)
• Cocoa Powder (30g)
• For the Cornflakes Layer
• Unsalted Butter (75g)
• Milk Chocolate (300g)
• Golden Syrup (9 tablespoons)
• Cornflakes (150g)

Method

• For the Brownies
1. Line a 9"x9" square baking tray. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan.
2. Break the dark chocolate in to chunks and gently melt over a double boiler, remove from heat once smooth and then set aside to cool.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, then add to a bowl along with the caster sugar and whisk (by hand is fine) for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, then sieve in the flour and cocoa powder and fold just enough so that no pockets of flour remains. Don't over-mix!
6. Pour the mixture in to the lined tin and cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey.
7. Leave your brownies to cool fully on a wire rack
• For the Cornflakes Layer
8. Once the brownies have completely cooled, create the cornflakes layer!
9. Melt the chocolate, golden syrup and butter together in a double boiler until a smooth sticky mixture has formed. (Or alternatively, if you're feeling lazy: heat in the microwave in 20 second increments).
10. Pour the sticky mixture over the cornflakes and mix until fully combined.
11. Pour over the brownies and smooth and press down to form a tighly packed even layer.
12. Leave to cool in the fridge for at least 30 minutes, then cut in to portions.

Notes

• - Once cooled, store the brownies in an airtight container in the fridge where they'll keep for up to 5 day (storing them in the fridge will keep them fudgey!).