This Caramel Cornflake Brownie recipe will satisfy any sweet tooth

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

Place the chocolate and butter in a medium saucepan. Stir over a low heat until melted. Transfer to a large heatproof bowl. Cool slightly.

Whisk in caster sugar, then eggs. Sift flour, cocoa and baking powder over chocolate mixture. Stir until combined. Spread into prepared pan.

Cook in a moderately slow oven (160C) for about 35 minutes, or until just firm to touch. Stand for 15 minutes.

Place white sugar in a medium frying pan over a medium to low heat. Cook, stirring, until sugar is dissolved. Increase heat. Gently boil for about 5 minutes, or until golden brown. Remove from heat. Stir in butter (mixture will sizzle and look like its seizing). Return to heat. Cook, stirring, until butter is melted and smooth.

Carefully, stir in cream. Bring to a gentle simmer, stirring until mixture is smooth. Simmer for a further 5 minutes, or until mixture turns a deep caramel colour and is slightly thickened.

Place cornflakes in a large heatproof bowl. Pour over caramel (see Tip). Stir until well combined. Spread over the top of the brownie in the pan. Gently smooth over the top. Refrigerate for 3 hours, or overnight until set.

Lift the brownie from the pan. Cut into pieces.