In today's April edition of FOOD&WINE, cover star, Una Leonard of 2210 Patisserie discusses how baking became a lockdown lifeline. Here, she shares the recipe to her favourite thing to bake: brownies with a cornflake crunch topping.
From learning a new skill to simply realising the importance of touch, this past year has taught us a lot. But perhaps the most universal takeaway was discovering the therapeutic powers of baking. Although it took a global pandemic for the majority of the population to realise this, Una Leonard, Owner of 2210 Patisserie discovered long ago baking’s healing effects.
In today's April edition of FOOD&WINE, out now and free with the Business Post newspaper, Leonard chats to Emma Blanchfield on how her bakery became her lockdown saviour. Be sure to pick up your copy of the magazine on today, April 4 to read the full article (or click here to subscribe online) with Leonard, Guy Sinnott, Sarah Breen and Peter Burke and Jules Mak of Hush Restaurant.
In the meantime, however, enjoy this recipe courtesy of Una Leonard for her classic brownie with cornflake crunch topping.
2210 Patisserie classic brownie with cornflake crunch topping
"At the bakery, I love to make classic sweet treats like brownies, blondies and biscuit cakes. But I like to put my own spin on things. This recipe is for classic brownies with a twist – a crunchy cornflake topping. Delicious!"
For the brownies:
- 4 eggs
- 600g light brown sugar
- 230g butter
- 230g good quality chocolate (we use 53%)
- 280g strong flour
- 4 tablespoons cocoa powder
Cornflake crunch topping:
- 4 mars bars
- 120g butter
- 120g cornflakes
For the brownies:
1. Preheat the oven to 170C
2. Prepare a 10" square baking tin with greaseproof paper
3. Whisk 4 eggs and 600g of brown sugar together until light and fluffy.
4. Melt the butter and chocolate together. On a low speed add the melted mixture into the whisked eggs and sugar.
5. Add in the final ingredients, flour and cocoa powder, mix until fully combined.
6. Pour brownies mixture into your lined baking tin and bake for 30-40 mins. (baking time will depend on the size of your tin and the oven).
7. Brownies should be wobbly and soft in the centre when baked.
For the topping:
1. In a pot melt the butter and mars bars together on a low heat. Use a hand whisk to combine.
2. Pour mixture over the cornflakes and mix together until all the conflates are coated.
3. When brownies come out of the oven leave them in the tin and spread the cornflake mix on top.
4. Allow to fully cool before removing from the tin and enjoy.
5. Store in an airtight container for up to 5 days.
For more delicious recipes like this one, be sure to follow Una on Instagram: @2210_patisserie
Be sure to pick up your copy of FOOD&WINE Magazine in stores this Sunday free
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READ MORE: Sarah Breen's sourdough loaf