Preheat your oven to 200°C (180°C Fan/Gas Mark 6) and prepare an 8x8 inch baking tin with grease and parchment paper.

Melt the chopped chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth.

Remove from heat and stir in sugar, then add flour and salt, mixing until just combined.

Add eggs one at a time, stirring well after each until smooth. Pour into prepared tin and bake for 35 minutes.

Allow brownies to cool completely in the tin.

For the caramel, melt sugar in a saucepan until golden-amber, then add cream and butter, stirring until thickened.

Fold in cornflakes until coated and pour over cooled brownies, spreading evenly.

Let brownies cool completely before slicing into squares.