Nutella cornflake brownies recipe
Thought chocolate brownies couldn't get any more decadent? This recipe will make you think again. Combining a dense, fudgy, chocolate-loaded brownie base with a crispy, crunchy, Nutella and cornflake layer, this is the sort of indulgent bake that really gets people talking.
The recipe features in the latest cookbook from sisters Lauren and Rachel Finch, who run the Lancashire-based Finch Bakery, a spot known for its beautifully presented cupcakes, brownies, blondies and celebration bakes.
As you might expect, Finch Bakery: Disco Bakes and Party Cakes is packed with recipes for properly decadent desserts, easy traybakes and more intricate show-stoppers. For a taste of what’s on offer, there is no better place to start than with this recipe for the bakery’s signature thick-cut brownies.
Things to note:
You will need a 23 cm (9 in) square tin (pan) or 20 x 30 cm (8 x 12 in) rectangular tin (pan).
The brownies should be left to chill in the fridge for at least 6 hours before being sliced.
If you can’t find golden syrup, substitute with 2 parts light corn syrup and 1 part molasses.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g milk chocolate, broken into pieces
- 160 g unsalted butter, plus extra for greasing
- 2 eggs
- 160 g caster sugar
- 65 g cocoa powder
- 65 g plain flour
- 150 g milk or dark chocolate chips
- 3.5 oz milk chocolate, broken into pieces
- 5.6 oz unsalted butter, plus extra for greasing
- 2 eggs
- 5.6 oz caster sugar
- 2.3 oz cocoa powder
- 2.3 oz plain flour
- 5.3 oz milk or dark chocolate chips
- 3.5 oz milk chocolate, broken into pieces
- 5.6 oz unsalted butter, plus extra for greasing
- 2 eggs
- 5.6 oz superfine sugar
- 2.3 oz cocoa powder
- 2.3 oz all-purpose flour
- 5.3 oz milk or dark chocolate chips
- 50 g unsalted butter
- 125 g golden syrup (or syrup alternative, see note above)
- 25 g soft light brown sugar
- 150 g Nutella
- 120 g cornflakes
- 1.8 oz unsalted butter
- 4.4 oz golden syrup (or syrup alternative, see note above)
- 0.9 oz soft light brown sugar
- 5.3 oz Nutella
- 4.2 oz cornflakes
- 1.8 oz unsalted butter
- 4.4 oz golden syrup (or syrup alternative, see note above)
- 0.9 oz soft light brown sugar
- 5.3 oz Nutella
- 4.2 oz cornflakes
Details
- Cuisine: British
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line a 23 cm (9 in) square tin (pan) or 20 x 30 cm (8 x 12 in) rectangular tin (pan).
- Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Leave to melt gently. Alternatively, melt in short bursts in the microwave, stirring until combined.
- Whisk the eggs and sugar together in a stand mixer. Alternatively, use a mixing bowl and a hand-held electric whisk, or simply whisk by hand. Once the butter and sugar are well combined, slowly add the melted chocolate and butter.
- Sift in the cocoa powder and flour, scraping down the sides of the bowl with a spatula every so often, until the flour has been fully incorporated.
- Use a spatula to fold in 120g (4 1⁄4 oz) of the chocolate chips and then spoon the batter into the prepared tin (pan). Spread the mix evenly, right up to the edges. Scatter the remaining chocolate chips over the top. Transfer to the oven and bake for 23 minutes.
- While the brownies are cooking, make the cornflake topping. In a small saucepan, melt the butter, golden syrup (or syrup alternative) and sugar. Remove from the heat, add the Nutella and stir until fully combined.
- Tip the cornflakes into a large bowl and pour the Nutella mix over the top. Use a spoon to mix everything together, ensuring the cornflakes are well coated.
- Remove the brownie tin (pan) from the oven and spoon over the Nutella-cornflake mix. Use the back of a spoon to spread the cornflakes evenly over the surface, right up to the sides.
- Bake for a further 10 minutes. Remove from the oven and leave to cool completely in the tin (pan). Once cooled, remove from the tin (pan) and chill in the fridge for at least 6 hours before cutting into squares or triangles.
Recipe adapted from Finch Bakery: Disco Bakes and Party Cakes by Lauren and Rachel Finch (£20, published by DK). Photography by: Jessica Griffiths.
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