For the brownies

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

1. Melt butter and chocolate in a pan over low heat. Stir until melted. Set aside to cool slightly.
2. In a large bowl, whip the eggs, vanilla, and both sugars until light and almost doubled in volume.
3. Pour in cooled chocolate mixture and stir with a rubber spatula.
4. Fold in the sifted flour, cocoa powder, and salt just until smooth.
5. Pour into prepared pan and bake for 25-30 minutes until a toothpick comes out with few crumbs. Cool completely.

For the caramel cornflake topping

1. Cook sugar and water in a saucepan over medium heat, stirring until melted and golden brown.
2. Carefully stir in room temperature heavy cream, butter, and vanilla extract until butter melts. Cook and stir for 3-5 minutes more.
3. Remove from heat; add the corn flakes and almonds, stirring until fully coated in your caramel.
4. Pour over cooled brownies and spread into an even layer.
5. Refrigerate your caramel cornflake brownies for at least 2 hours or overnight to set. Enjoy!