These cornflakes and milk brownies are inspired by a breakfast favourite. The classic chocolate brownie is jazzed up with some crunchy cornflakes and milk powder. A generous glass of milk can be poured over these brownies and savoured as a luxury breakfast treat on weekends!
These brownies are absolutely decadent and the best part about it is that if you’re feeling a bit less adventurous, you can simply take out the cornflakes and milk powder, and you’ll have a rich, fudgy chocolate brownie.
These cornflakes and milk brownies have an incredible amount of crunch in them thanks to the crunchy cornflakes. The milk powder doesn’t add any milky flavour as such. However, it definitely contributes to the moist and fudgy texture of the brownies. In order to make it taste more like milk, I like to drench the brownies in some cold milk and top with some cornflakes.
Unlike normal brownies, which need ample amount of time to cool and the flavours to develop, these cornflakes and milk brownies taste best when they’re eaten freshly out of the oven. You’d obviously have to wait for a bit until the brownies have cooled to room temperature. This should take about a couple of hours.
Adding the cold milk makes these brownies absorb all the milky goodness, further making this brownie deliciously moist! Not just that, the resulting flavour actually tastes like a cross between a brownie and eating a bowl of cornflakes and milk, which is exactly what I was going after!
Making these cornflakes and milk brownies could not be easier. I like to use a whisk to mix all my liquid / wet ingredients first. Basically, once I’ve added my dry ingredients, which include the cocoa powder and flour (and in this case, the milk powder), I like to avoid incorportaing air into the brownies by whisking them vigorously. This will develop the gluten and make the brownies tough. Instead, I like to give a good whisk just before I add the dry ingredients and especially when I add the eggs.
I’ve discovered that by doing so, you get that crackly crispy top that is coveted for any chocolate brownie! A good way to know that you’ve whisked enough and that your brownies will have that crackly shiny top is the tiny bubbles that appear as you whisk the eggs. These will be little bubbles that form when you whisk the batter and they’d burst as you whisk. This indicates that air has been incorporated into the mix and that you are going to get an extravagantly indulgent brownie!
I hope you make these brownies and enjoy the leisurely weekend breakfast experience, like I did!
Preheat oven to 170 degrees Celsius. Line a 9 inch x 9 inch brownie pan with parchment paper.
Place a metal bowl over a saucepan containing approximately 2 inches of water on a stove. When it starts to simmer, add the chocolate and butter in the bowl over the saucepan. Stir well until the chocolate and butter are well combined.
Take the bowl off the heat, wipe off any water droplets that may have formed at the bottom of the bowl.
While the chocolate and butter mix is still warm, add both the sugars.
Add the eggs, one at a time, whisking well between each addition.
Add the vanilla extract and the milk powder and continue whisking.
Sift in the flour and cocoa powder, add the cornflakes and fold the dry ingredients into the batter gently until it just comes together. Do not over mix.
Pour the batter into the brownie pan and bake at 170 degrees Celsius for about 21 - 22 minutes or until a skewer inserted comes out clean and the brownie feels springy to the touch.
Let it stay in the brownie pan until it cools slightly, about 30 minutes before transferring it to a wire rack to cool completely, preferably overnight.