Preheat the oven to 350°F (175°C) and line an 8×8‑inch square baking pan with parchment paper, leaving a one‑inch overhang for easy removal.

In a large bowl, whisk together flour, baking soda, and salt; set aside.

In a separate bowl, beat the softened butter and brown sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.

Gradually fold the dry ingredients into the wet mixture, then stir in the chocolate chips, caramel sauce, and vanilla extract until just combined.

Spread the batter evenly over the prepared pan and press the crispy cornflakes evenly over the top; use a spatula to smooth if desired.

Bake for 30‑35 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

While the brownies are baking, heat an additional 2 tablespoons of caramel sauce in a small saucepan over low heat until it drizzle‑ready, then set aside for drizzling.

Cool the brownies completely in the pan (about 1 hour) before lifting out onto a cutting board.

Drizzle the warm caramel over the cooled brownies, sprinkle a little extra cornflakes if desired, and let it set before slicing.