Brownies covered in crushed cornflakes!
This recipe was created by accident, as you may know, I love testing different combinations of food together and one day I made brownies and thought to myself those brownies need an element of crunchiness added to it, so what can I add? I decided to try adding biscuit at first, it did taste good but it wasn’t the right consistency i.e. not the perfect crunch. I then proceeded to try cornflakes and the result was phenomenal!
I’m not about to only share with you the secrets to making the fudgiest brownies but also how to play around with them to make them both fudgy and crunchy.
Pure chocolate heaven… I promise you will not buy boxed or ready-made brownies ever again.
- 1 cup 8oz/240g butter, melted
- 2 tablespoons (30ml) vegetable oil
- 1 1/4 cups (260g) white sugar
- 1 cup (200g) packed light brown sugar
- 4 (57g each) large eggs, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 3/4 teaspoon salt
- 1 cup (130g) all-purpose flour
- 1 cup (100g) good quality, unsweetened cocoa powder
- 11/2 cup (200g) roughly chopped chocolate or large chocolate chips
- 1 cup of cornflakes (100g)
Extra Add-Ins – optional
- Crushed nuts (peanuts, walnuts, pecans, almonds, etc)
- dried fruits (dates, blueberries, cranberries, raisins)
- shredded coconut
- caramel pieces
- diced marshmallows
- peanut butter chips
- Preheat oven to 350°F/180°C.
- Chop the chocolate into chunks. Melt half, then save the other half for later.
- Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in colour.
- Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Mix dry ingredient into wet ingredients.
- Add in the chocolate chunks and any other extra add-ins you want, then transfer the batter into a parchment paper-lined square baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Tips and Tricks:
- Do NOT overbeat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
- Please try not to over bake them. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world.
- I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.
I know, the brownies are very crumbled apart, but that is because I was so hungry I couldn’t wait for it to cool down!
Until next time, Crave the dish…