\nAllow the cake to cool a bit before sprinkling the cornflake crumble on top. If the cake has risen too much, feel free to level it off to achieve a more even result.<\/p>\n
– **Servings:** 10<\/p>\n
– Flour: 120 g
\n– Sugar: 200 g
\n– Cocoa Powder: 65 g
\n– Salt: a pinch
\n– Baking Soda: a pinch
\n– Baking Powder: 1 packet<\/p>\n
– Oil: 60 ml
\n– Egg: 1
\n– Milk: 125 ml
\n– Vanilla Extract: 1 tsp
\n– Water: 125 ml<\/p>\n
– Corn Flakes: 80 g
\n– Chocolate: 160 g<\/p>\n
– 40 minutes<\/p>\n
– 10 minutes<\/p>\n
– 30 minutes<\/p>\n
1. **Prepare the Brownie Batter**
\n – Mix the dry ingredients (flour, sugar, baking powder, cocoa powder, salt, baking soda).
\n – Incorporate the wet ingredients (oil, lukewarm water, vanilla).<\/p>\n
2. **Bake the Brownie**
\n – Pour the mixture into a dish (18 x 28 cm) and bake in a preheated oven at 356\u00b0F (180\u00b0C) for 30-35 minutes.<\/p>\n
3. **Prepare the Corn Flakes**
\n – Let the cake cool down.
\n – In a bowl, melt the chocolate in the microwave.
\n – Pour the corn flakes into the chocolate and stir well to coat them evenly.<\/p>\n
– Once the cake has cooled, evenly spread the chocolate-coated corn flakes on top of the cake.
\n– If the cake has a raised dome, feel free to slice it off for a flatter, more uniform appearance.<\/p>\n\n\n