• Preheat the oven to 180°C and grease or line a 9 x 12 inch slice tin.

Brownie Layer

• To make the brownie layer, melt the butter and dark chocolate together in a saucepan over medium heat, stirring until smooth. You can also do this in the microwave in short bursts. Set aside to cool slightly.
• In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until the mixture becomes lighter in colour and slightly thicker.
• Pour in the cooled chocolate mixture and whisk until combined.
• Add the plain flour, cocoa powder, and salt. Mix until you have a smooth brownie batter.
• Pour the batter into the prepared tin and bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.

Cornflake Layer

• While the brownie is baking, make the caramel topping. In a high-sided non-stick saucepan, add one-quarter of the sugar over medium heat.
• Stir as the sugar begins to melt, then add another quarter of the sugar. Repeat until all the sugar has been added and melted.
• Once the sugar is fully melted and a deep amber colour, remove it from the heat.
• Add half the butter and stir until combined, then add the remaining butter and mix until smooth.
• Slowly pour in the warm cream while stirring carefully.
• Return the caramel to medium heat for about 2 minutes to thicken slightly.
• Remove from the heat, stir in the salt, then fold through the cornflakes until evenly coated.
• Let the brownie cool in the tin for about 10 minutes, then spoon the cornflake mixture over the top and spread it out evenly.
• Chill in the fridge for at least 2 hours, or until set. Overnight is ideal for the cleanest slices.
• Lift out, cut into squares, and enjoy