Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper, and set aside.

Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and combined. The mixture should very warm/hot to the touch.

Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.

Pour the batter into the prepared pan, and bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.

Allow to cool slightly on a wire rack whilst preparing the caramel crunch topping.

Place the caramels and milk in a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Add the Cornflakes and fold in until completely coated.

Pour the caramel Cornflake mixture over the brownie base, and spread out evenly. Refrigerate for at least 1 - 2 hours until the brownies are completely cool and the topping is set before slicing and serving.