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

In a medium saucepan over low heat, combine 100g of dark chocolate and 125g of unsalted butter, stirring until melted and smooth.

In a large mixing bowl, combine 175g of brown sugar, 2 room temperature eggs, 100g of plain flour, and 1 tablespoon of cocoa powder, then stir in the chocolate mixture until just combined.

Pour the brownie batter into the prepared tin and bake for 30–35 minutes until the top is set.

In a saucepan, heat 440g of caster sugar with 125ml of water until dissolved, then boil undisturbed for 8–10 minutes until golden amber.

Carefully stir in 125ml of single cream and 125g of butter until combined, then remove from heat and fold in 70g of puffed rice cereal.

Spread the caramel crunch mixture over the warm brownies and let cool for about 30 minutes.

Melt 300g of dark chocolate with 125ml of single cream over low heat until smooth, then pour it over the caramel layer and let set for at least 3 hours.