Brownie Bites with Cornflake & Pretzel Crunch

Posted on June 27, 2017 in Brownies

These brownie bites are the perfect mix between super fudgey, decadent brownie and crunchy salted pretzel crumbs. The two textures work so well. These brownie bites make the perfect gift packaged in little bags. 

You’ll never believe it, but the brownies’ chocolate flavor is JUST from cocoa powder, how amazing! These little beauties are super easy to make and produce great results. 


Fudgy Brownie Bites rolled in a Pretzel and Cornflake Crunch
Serves 16
Fudgy brownie squares rolled in a pretzel and cornflake crunch.
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Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
332 calories
39 g
58 g
18 g
3 g
11 g
71 g
252 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 332
Calories from Fat 163
% Daily Value *
Total Fat 18g
Saturated Fat 11g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg
Sodium 252mg
Total Carbohydrates 39g
Dietary Fiber 2g
Sugars 21g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the berry brownies
  1. 150g butter, cubed
  2. 200g Caster sugar
  3. 65g Coco powder
  4. ¼ teaspoon. Salt
  5. 1 teaspoon Vanilla extract
  6. 2 large eggs
  7. 65g Plain flour
For the Pretzel & Cornflake Crunch
  1. 100g butter, melted
  2. 65g Self rising flour
  3. 55g Packed brown sugar
  4. 100g Crushed pretzels
  5. 100g Cornflakes
To Decorate
  1. 200g dark or Milk chocolate
  1. Preheat the oven to 160C. Grease and line an 8×8 inch square baking tin with baking paper. Set aside.
  2. Combine the butter, caster sugar, coco powder, and salt in a heatproof bowl over a pan of simmering water. Stir until the butter is fully melted and incorporated. Remove the bowl from the heat and set aside to allow the mixture to cool down, about 5 mins. Next stir in the vanilla. Add the eggs one at a time, whisking well after each addition. Once the batter looks thick and shiny, add the flour and whisk until just combined. Try not to over mix. Spoon into the prepared baking tin and spread out evenly. Bake in the pre-heated oven for around 18-20 minutes, or until a skewer inserted comes out slightly moist with crumbs and the center does not jiggle. Let it cool for about 5 -10 minutes, then place it in the freezer for about 30 mins or until fully cooled and set. Once set, cut the brownie into 16 equal squares. Set aside whilst you make the pretzel crunch.
  3. To make the pretzel and cornflake crunch, whisk together the melted butter, flour and brown sugar in a medium bowl until combined. Add the crushed pretzels and cornflakes and mix to combine . Sprinkle onto a baking sheet lined with baking paper and bake in the pre-heated oven for around 10 minutes, or until golden brown. Remove from the oven and leave to cool. Once cooled, crumble into a medium bowl and set aside.
  4. To decorate the brownies, dip half of each brownie square into the melted chocolate, making sure to let any excess chocolate drip off. Roll the two sides of melted chocolate in the pretzel crunch and place onto a chopping board. Leave to set in the fridge. Once set, store in a airtight container in the fridge.
Forever Baking . . .




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