For the blondies:

  • 250g butter
  • 250g white chocolate
  •  325g caster sugar
  • 3 eggs
  • 190g plain flour
For the cornflake top:
  • 125g butter
  • 200g light brown sugar
  • 160g golden syrup
  • 1 can of condensed milk (397g)
  • 250g crunchy nut cornflakes
  • pinch of salt


Prep time: 30 mins. Bake time: 25-30 mins. Makes 24 squares. Chill overnight.

In the final of the series of Coach inspired bakes, we have the Big Daddies, a homage to Head Coach Adam Roff, and his enormous bowls of crunchy nut cornflakes. I tried to make something that resembles cereal & milk, and if you’re wondering if they’re sweet. Yes. Yes they are.


Start by making the blondies. Pre heat the oven to 170C fan. And line a brownie tin with a layer of foil, and then baking paper over the top.

Melt the chocolate & butter together (either in a bowl over a pan of water, or in the microwave). Whisk the eggs & sugar together until bubbly. Fold the chocolate & butter mix into the eggs & sugar, add the flour and fold gently until you have a smooth mix.

Pour in to the lined tin and bake for 25-30 mins until there is a slight golden crust on the top, and there’s still a small wobble when you shake it.

Remove from the oven and leave to cool before making the cornflake topping.

To make the crunchy nut top, in a saucepan, melt the butter, brown sugar & golden syrup together until melted & liquid. Cook the caramel over a medium heat for around 5 minutes, until it has gone a darker shade, stirring continuously. At this point remove the pan from the heat and add the condensed milk & salt and stir together. It should be thicker and a bit glossy.

In a large bowl combine the caramel sauce with the crunchy nut cornflakes until coated. Spread the mix over the top of the blondie mix in an even layer and leave to harden in the fridge over night (or at least 4 hours, overnight is ideal if possible).

Cut in to 24 squares and enjoy!