Brownie Layer:

1. Preheat oven to 180°C/356°F. Line a 9-inch or 8-inch square baking pan with foil. Lightly grease the foil with vegan butter.
2. Sift all-purpose flour and Dutch-process cocoa. Mix in salt. Then, take around 1 tbsp of that mixture and combine with vegan chocolate chips – I like to toss them using my hands! Set aside.
3. In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-4 minutes or until it becomes white in colour and thick – kinda like meringue!
4. Using the bain-marie method, melt salted vegan butter and vegan dark chocolate. Pour into the aquafaba mixture, and add in vanilla extract. Fold until well combined.
5. Fold in the dry ingredients, then finally the vegan chocolate chips.
6. Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter.
7. Bake for 32-35 minutes. You’re going to want to keep an eye on these brownies, as everyone’s oven is different. I’d advise checking them after they hit the 30-minute mark. Then, after every 3-5 minutes check if they’re done by inserting a toothpick – it should come out with a little batter and a couple of crumbs. Set aside to cool slightly.

Caramel Cornflake layer:

1. Heat a large pan over low-medium heat. Add 1/2 cup of sugar, and constantly stir until the sugar starts to melt. Add in another 1/2 cup and repeat until there is no sugar left. Continue melting the sugar, while stirring until all the sugar has melted and turned an amber colour. Remove from heat. While constantly stirring, pour in the warm double cream slowly. Next, add the room-temperature butter, mix until combined. Pop over low-medium heat for 5-7 minutes just to thicken it up a bit more. Remove from heat, add the cornflakes and salt, and mix until every single piece of cornflake is covered.

Final touches:

Transfer caramel cornflakes over the brownie layer. Gently press into an even layer. Pop it into the fridge for 4 hours or overnight. Slice and enjoy!