Preheat your oven to 180°C (350°F) and prepare a 20cm-square cake tin by greasing it and lining it with parchment paper.

Melt 100g of dark chocolate and 125g of unsalted butter in a medium saucepan over low heat until completely smooth.

In a large mixing bowl, combine 175g of brown sugar, 2 room temperature eggs, 100g of sifted plain flour, and 1 tbsp of cocoa powder. Add the melted chocolate mixture and stir until just blended.

Pour the brownie batter into the prepared cake tin and bake for 30–35 minutes, checking for doneness with a toothpick.

Prepare the caramel crunch by dissolving 440g of caster sugar and 125ml of water over low heat. Boil until the caramel turns golden and reaches 160°C (350°F).

Stir in 125ml of single cream and 125g of butter into the caramel mixture and then fold in 70g of puffed rice cereal.

After baking, pour the caramel crunch mixture evenly over the brownies and let it set for about 30 minutes.

For the ganache, melt 300g of dark chocolate with 125ml of single cream over low heat until smooth.

Once the caramel layer has set, pour the chocolate ganache over the top and let it cool at room temperature for at least 3 hours to set.

Slice the brownies into squares and serve at room temperature, ideally with a scoop of vanilla ice cream.