Method

• Line your 22cm square brownie tin with baking paper. Bring paper up the sides of tin with a slight overhang. This will make getting your slice out of tin a breeze.
• COOKIE DOUGH BASE
• Using stand mixer with paddle attachment, beat butter, sugars and salt on medium speed until pale and creamy, about 4 minutes. Add eggs and beat until well combined. Using wooden spoon, mix flour and bicarbonate of soda through until combined. Press dough into prepared tin and freeze for minimum of 3 hours or overnight.
• Preheat your oven to 140°C fan- forced (160°C conventional). Bake base for 25 minutes or until edges are starting to turn slightly golden. Leave dough in tin to cool slightly. You’ll notice your base will rise and then collapse again – this is completely normal.
• HONEY JOY TOP
• While base is baking, melt butter with sugar and honey in medium saucepan over medium heat until mixture starts to bubble and turn golden. Take pan off heat, add cornflakes and sea salt, then gently fold through (taking care not to break cornflakes).
• Pop cornflake mixture on top of your cooked dough base and return to oven for further 15 minutes. You want cornflakes to have turned a luscious golden colour. Cool in tin for 30 minutes before taking out and slicing into squares or bars.