Put a heat proof bowl over simmering water and melt the chocolate with butter when its all melted set aside to cool
Preheat your oven to 170℃ and prepare your square tin.
Assemble your ingredients Ina working area
Whip eggs and sugar until double in size,add melted chocolate
Add sifted salt,baking powder,cocoa and flour.
Fold inn with a spatula
Pour into a 10inch square tin lined with parchment paper and spread out to level
Bake at 170℃ for 18-20mins
For the caramel topping:
Put caster sugar in a pan and melt in medium heat.
Add heavy cream and mix well
Add the butter,salt and vanilla and put back on the heat and put back on the heat and cook to 118℃.
Remove from heat and conflakes till fully coated
Pour over the brownie and flatten. let it cool for 1hr before slicing
Slice n enjoy with milk
