Grease an 8x8 inch square baking tin with butter or non-stick spray and line with parchment paper.

Preheat oven to 200°C (180°C for fan ovens) or Gas Mark 6.

Melt the butter in a saucepan over low heat, then pour over finely chopped dark chocolate and stir until smooth.

Combine sugar, flour, and salt in the chocolate mixture, then mix in the eggs until fully blended.

Spread the brownie batter into the prepared pan and bake for 35 minutes.

Allow brownies to cool completely on a wire rack.

To make caramel, heat granulated sugar in a saucepan until melted and golden-amber.

Slowly pour in heavy cream, followed by butter and vanilla extract, stirring until thickened.

Stir cornflakes into the caramel and spread over cooled brownies.

Cool completely at room temperature for about 30 minutes before slicing into squares.