For the brownies: Grease and line an 8x8inch square tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
Then finely chop the chocolate and place into a large bowl. Melt the butter and pour over the chocolate, stirring until completely melted. Then mix in the sugar and stir to combine. Then the flour and salt, again stirring to combine. Finally add the eggs and stir to combine.
Pour into your prepared baking tin, spreading evenly. Bake in the oven for 35 minutes. (The usual knife test doesn’t work for brownies, as they should still be gooey inside when baked. But if you have a digital food thermometer the inside temperature should be above 80C.) Leave to cool completely in their tin.
For the caramel: Place the sugar in a heavy-bottomed saucepan and put over a medium-high heat. Stirring occasionally to ensure the sugar melts evenly, cook until your caramel is a golden-amber colour. Then take off the heat and stir in the cream, butter, salt and vanilla - the mixture will bubble up violently so be careful. Place back on the heat and cook until the caramel reaches 118C on a food thermometer. (This will take around 10 minutes)
Once your caramel has reached the correct temperature, take off the heat and stir in your cornflakes. Making sure all the cornflakes are evenly covered. Then pour onto the cooled brownie base, and spread evenly. Leave to cool completely before cutting.
Brownies will keep 4-5 days in an air-tight container.
Keyword brownies, caramel, cornflakes, dark chocolate, dry caramel