Cornflake Brownies

Preheat the oven to 180ºC/160ºC Fan and line a 23cm square tin with parchment paper.

In a heatproof bowl, break up the dark chocolate into pieces and add the butter. Melt together in the microwave in shorts bursts or over a pan of simmering water (bain marie), until smooth. Leave to cool to room temperature.

In a separate bowl, whisk the eggs and sugar together for a few minutes until pale, mousse-like and doubled in volume. Pour over the cooled chocolate mixture and fold together carefully. Once completely combined, add the cocoa powder and flour and then fold together again. Fold through the chocolate chips.

Pour the brownie mixture into the tin and bake in the oven for 25-30 minutes until there is an ever so slight wobble in the middle. Leave to cool completely in the tin.

For the cornflake layer, In a medium pan, melt the butter and golden syrup together
over a medium heat until combined. Remove the pan from the heat and add the milk chocolate. Stir together, still off the heat, until the mixture is smooth. Pour the cornflakes into a large bowl, pour the chocolate mixture over the top and stir to combine. Pour the cornflake mixture over the brownie and level it. Chill in the fridge for at least 4 hours to set, then cut into squares with a sharp knife.