Mini egg cornflake brownies!
Updated: Feb 2
(Brownies): 200g granulated sugar
100g light brown sugar 140g unsalted butter 70g cocoa powder 65g plain flour 100g dark chocolate
75g milk chocolate, chopped
80g mini eggs
2 large eggs
1 tsp vanilla extract
A pinch of salt
(Cornflake layer) -
80g soft toffees - like Werther‘s original
55g unsalted butter
100g milk chocolate
6 tbsp golden syrup
80g mini eggs
Preheat your oven to 170 degrees fan. Line a 9x9” square dish with baking paper and leave aside for later.
To make the brownie layer, whisk the eggs and sugar together in a bowl until pale and doubled in size.
In a separate bowl, melt the butter and dark chocolate together in the microwave.
Add the butter/chocolate mixture to the eggs and sugar. Gently mix until combined.
Fold in the flour, cocoa powder, salt and mini eggs/chocolate pieces. Mix until combined.
Pour the brownie mixture into the square dish and level with the back of a spoon.
Bake for 30-35 minutes until cooked or a knife comes out with a bit of wet crumb when inserted. Leave to cool whilst you make your cornflake layer.
In a double boiler melt together your chocolate, butter, toffee and golden syrup.
Once melted fold through your cornflakes until well coated and then pour on top of the brownie layer. Spread evenly with the back of a spoon.
Place some mini eggs on top and then leave to set in the fridge for about an hour.
Once set, cut into squares and serve.