The M.A.K. Peruvian Chocolate Brownie Sundae with Cornflake Crunch

Our Peruvian Chocolate Brownie gets even better when we turn it into a sundae! Read on for the cornflake crunch recipe that takes it to the next level.


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


  1. Heat the oven (275 °F / 135 °C)
  2. 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.
  3. 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.
  4. Cool the cornflake crunch completely before storing or using in a recipe.
  5. 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!