About a week ago our famous brownie was practically fresh baked while sitting out in the blazing Milan sun. We decided to eat it with a scoop of vanilla ice cream to cool it down. Mmmm mmm mm it hit the spot! The only thing it needed was a little crunch.
We brainstormed, tested, tasted, and drove ourselves crazy with possibilities.
After dedicating an entire day to test different toppings and sundae combinations, we needed something that was a little sweet, a little salty, a little crunchy, and totally tasty. After hours of R&D in our apartment on the Navigli canals we discovered the ultimate sundae topping – cornflake crunch: a sweet and salty roasted cornflake combination. Trust me, it tastes so much better than it sounds and it even sounds pretty good.
Cornflake Crunch Recipe
(inspired by a recipe from the “Momofuku Milk Bar” cookbook by Christina Tosi)
- Cornflakes – 170 g box Cornflakes
- Kosher salt – 6-8 g (we used flaky Maldon and increased the serving of salt; if you want to stick to the books use 4g)
- Sugar – 40 g
- Butter – 130 g, melted
- Heat the oven (275 °F / 135 °C)
- Pour the cornflakes in a bowl and crush them with your hands to small crumbles. Add the sugar and salt, toss. Add the butter and toss to coat.
- Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes. At this point you will smell something irresistible, aka the butter and sugar roasted and delicious.
- Cool the cornflake crunch completely before storing or using in a recipe.
- Can be stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
When the M.A.K. team tasted our Peruvian brownie sundae, we knew we hit the jackpot. Come find us for a taste!