Preheat oven to 180°C and line 2 baking trays with parchment paper.

Melt the chocolate and butter together in the microwave in short bursts on medium-high until melted. Set aside for 10-15 minutes to cool.

Beat the eggs and sugar together until pale and creamy. Add in cornflour, espresso powder, baking powder and vanilla and beat on low speed.

Beat in the chocolate mixture until just combined.

Dollop tablespoon sized balls of cookie dough onto lined baking trays, allowing room for spreading.

Bake for 10-12 minutes or until just firm. Allow the brookies to cool completely on the baking trays.

Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.

The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallise.

Once the caramel has reached the desired colour, take it off the heat and add the cream, butter and salt.

Stir until smooth, then pop the caramel mixture in the fridge to cool completely.

Once the salted caramel has cooled down, beat it with an electric beater until soft peaks form.

Use a small offset spatula or a knife, spread a generous amount of salted caramel on half of the brookies, and then sandwich them together with the remaining cookies.