Preheat oven to 170°C (or 160°C with fan) and line an 18 x 18cm square baking tin with baking paper.

For the brownies, mix the sugar (sachet 1) and butter until combined, then whisk in the eggs. Fold the brownie mix (sachet 2) into the wet ingredients to form a smooth batter.

Spread the batter into the lined baking tin and bake for 18-20 minutes. Bake longer if you don’t want it to be too gooey. Remove brownies from the oven and leave to cool.

For the caramel cornflake topping, place the sugar in a pot and gently heat to melt. Continue to cook until the sugar is a golden amber colour, then remove from the heat and slowly whisk in the double cream (continue to stir while pouring). Add the butter, salt and vanilla and mix until melted.

Once the caramel is smooth, place the pot back onto medium heat and gently cook until thickened. Remove from heat and stir in your cornflakes. Once all the cornflakes are coated, pour on top of the brownie and smooth into an even layer with a spatula – be careful as the caramel will be hot. Allow to cool and cut into slices.