Preheat your oven to 200°C (180°C Fan/Gas Mark 6) and grease an 8×8 inch square tin.

Finely chop your chocolate and melt the butter. Pour it over the chocolate and stir until smooth.

Add granulated sugar to the chocolate mixture and mix. Gradually sift in flour and salt; mix until no dry ingredients remain.

Incorporate eggs one at a time, stirring vigorously after each addition until the batter is smooth.

Pour the brownie batter into the prepared tin and spread evenly. Bake for about 35 minutes until edges are set but center is slightly gooey.

Remove from the oven and let cool completely in the tin for 30-45 minutes.

Place sugar in a saucepan over medium-high heat and allow it to melt without stirring until it reaches a golden-amber color.

Remove from heat and carefully stir in heavy cream, butter, salt, and vanilla extract until smooth.

Stir in cornflakes until fully coated with the caramel mixture.

Pour the caramel-coated cornflakes over the cooled brownies and spread evenly. Let cool again for 30-45 minutes.

Slice into squares and serve with milk or vanilla ice cream.