Method

Brownie 

1. Preheat the oven to 170°C and grease and line a 20 x 20 cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth (microwave or stovetop).
3. In a large bowl, whisk together almond flour, plain flour, cocoa powder, eggs, maple syrup, vanilla, and the dissolved coffee.
4. Fold the melted chocolate mixture into the batter until smooth and glossy.
5. Pour into the prepared tin and bake for 10 minutes, rotating the tray halfway through.

Caramel Crunch Topping

6. While the brownie par-bakes, add butter and coconut sugar to a small saucepan over medium heat.
7. Simmer, whisking continuously, for 6-8 minutes until thickened and caramel-like.
8. Remove from heat and stir through the cornflakes until evenly coated.

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9. Spoon the caramel cornflake mixture over the par-baked brownie and gently spread to the edges.
10. Return to the oven and bake for 5–8 minutes, or until golden and bubbling.
11. Remove from the oven and allow to cool completely before slicing.