BROWNIE

1. Heat the oven to 170°C, fan forced.
2. Melt the butter together with the dark chocolate, either in the microwave or over a double boiler.
3. In a separate bowl, place the caster sugar, brown sugar, eggs, and vanilla, then whisk by hand to combine.
4. Add the chocolate and butter mixture and mix to incorporate.
5. Sieve the flour, baking powder and cocoa powder over the egg mixture and add the salt, then gently fold through.
6. Pour the mixture into a lined square baking tin, 180mm x 180mm in size, and spread out evenly.
7. Bake in the pre-heated oven for 23-25 minutes.
8. Allow to cool at room temperature.

CARAMEL CORNFLAKE LAYER

1. Heat a large saucepan over medium heat, then add the sugar.
2. Once the sugar has completely dissolved and caramelised, remove from the heat and gradually add the cream while mixing.
3. Add the butter and mix until completely melted and incorporated.
4. Return to the heat and bring the caramel to 110-115°C.
5. Add the vanilla and salt then remove from the heat.
6. Add the cornflakes and mix until they are completely coated in caramel.
7. Pour the caramel cornflakes over the cooled brownie and press down to create an even layer.
8. Allow to cool completely before cutting.

Note:    Store at room temperature for up to 2 days.