1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent the brownies from sticking.

2. In a medium-sized bowl, whisk together 1 cup (120g) of flour, 2 tablespoons (30g) of cornstarch, and 1 teaspoon of baking soda. Set this mixture aside for later.

3. In a large bowl, use an electric mixer to cream 1/2 cup (115g) of butter and 3/4 cup (180g) of sugar until light and fluffy, which should take about 2 minutes.

4. Next, beat in 2 eggs one at a time, followed by 1 teaspoon of vanilla sugar. Make sure each egg is fully incorporated before adding the next.

5. Melt 1 cup (250g) of white chocolate in the microwave in 30-second intervals, stirring between each interval, until smooth. Be careful not to overheat the chocolate.

6. Now, fold the flour mixture and melted white chocolate into the butter mixture until just combined. Be gentle to avoid overmixing.

7. Stir in 2 tablespoons (30g) of cocoa powder to give the brownies their chocolatey flavor.

8. Drop rounded tablespoonfuls of the batter onto the prepared baking sheet, leaving about 1 inch (2 ½ cm) of space between each brownie bite to allow for even cooking.

9. Bake the brownie bites in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Remove the brownies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

11. To make the caramel filling, combine 1 cup (200g) of sugar and ½ cup (120ml) of heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves.

12. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the caramel turns a deep amber color. Be careful not to burn the caramel.

13. Remove the caramel from the heat and let it cool slightly.

14. Once the brownie bites are completely cool, fill each one with a small amount of caramel filling.