• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
• Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
• Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
• Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
• Add the flour and cocoa powder and fold in gently.
• Pour the batter into the prepared tin and bake for 30 minutes. Let cool as you start to make the caramel cornflake layer:

For the Caramel Cornflake Layer:

• Weigh out all your ingredients ready to go. Add the sugar to a medium saucepan over a low-medium heat. Let it warm until all the sugar has melted and turned a golden-amber colour. This will take several minutes. Only stir a little, and very gently.
• Once the sugar has entirely melted and reached that golden point, with all crystals dissolved, remove from the heat add in the butter, cream and salt. Whisk together.
• Place back onto the heat for about 3 minutes, to ensure everything is smooth and combined. If you find any lumps have formed, keep heating gently and stirring until they dissolve.
• Take off the heat and stir in the cornflakes. Pour this mixture over the brownies and spread to form an even layer. Let chill in the fridge for at least an hour before slicing and serving.