About these Millionaires Brownies
TASTE: shortbread meets brownie, meets caramel, meets chocolate. x4 deliciousness!
TEXTURE: fudgy brownie, crunchy shortbread, gooey caramel and creamy chocolate. Bliss.
EASE: quite a few steps but overall it’s a pretty easy bake.
PERFECT FOR: picnics, parties or a decadent afternoon treat.
BAKING FACT: If millionaires shortbread got its name because they’re considered to be a ‘rich bake’, then these Millionaires Brownies are rich on a whole other level!!!
How to make Millionaires Brownies (quick overview)
There are three main parts to making these Millionaires Brownies: the brownie layer filled with shortbread chunks, the caramel layer and the marbled chocolate topping. Each layer is made from scratch, apart from the shortbread chunks. I chopped up shop-bought shortbread fingers to speed things up, but feel free to make your own.
The recipes takes 60 minutes of prep and baking time + 4 hours of wait time for the layers to set. So I’d suggest setting aside an afternoon on the weekend to make the millionaires brownies in one go. Or you can break the recipe up over 2 days, prepping the brownie layer on day 1, and the caramel and chocolate topping on day 2.
Start with the brownie layer: melt the chocolate and butter in one bowl, whisk the eggs and sugar in another, then combine the two together and fold in the flour. Simples. Chop the shortbread fingers into small 1inch chunks and fold them into the brownie mixture. Bake in a lined 8inch square tin for 20 minutes until set on top but still slightly wobbly underneath. The brownies are then left to set in the baking tin at room temp for 30 mins and then in the fridge for 1 hour.
Next up is the caramel layer: condensed milk, butter, golden syrup, sugar and salt are melted on the hob to make a thick and golden caramel. The caramel is poured over the brownie layer and left to set in the fridge for 1 hour. Check out this section for tips on making the caramel layer.
The final step is the chocolate topping: pour the melted milk chocolate over the caramel, spreading it to the edges. Drizzle the melted white chocolate on top. Using a skewer or the tip of a knife, swirl the chocolates together to make a pretty marble pattern. Because the caramel will be cold, you’ll need to work quickly so the chocolate doesn’t start to set. Top tip: melt both chocolates at the same time, so you have them both ready to go. Pop the millionaires brownies in the fridge one last time to set the chocolate, and then they’re ready to eat!
Tips for making the caramel
Caramel can sometimes have a mind of its own, so I thought to share a few tips that have helped me 99% of the time when it comes to making caramel! But first, let’s start by talking through the ingredients list:
- Condensed milk – I highly recommend using Carnation Condensed Milk as it contains a little sugar which helps stop the caramel from crystallising.
- Golden syrup – the sugar in the golden syrup will also prevent crystallisation and make the caramel thicker.
- White caster sugar – yes… more sugar haha! I prefer to use this type of sugar as the sugar crystals are smaller and so it dissolves more easily into the mixture.
- Unsalted butter – adds richness to the caramel and helps to thicken it up.
- Salt – just a smidge to balance the sweetness of the caramel.
5 tips for making fool-proof caramel for your Millionaires Brownies:
- Use a good-quality non-stick stainless silver saucepan (if you have one). They’re a great conductor of heat, meaning the caramel will be heated evenly, and the non-stick pan will help prevent it from burning on the bottom.
- Try not to multitask. Caramel requires 100% of your attention.
- Stir, stir, stir. Don’t be tempted to let the mixture sit as it can easily burn. Stir it continuously, slowly and gently.
- Have a stopwatch ready. I’ve tested so many different timings, but have had the best results from heating the caramel for 5 minutes from when it starts boiling.
- The colour and texture will change when the caramel cools. This tip is so important because you could easily be tempted to cook the caramel for longer than 5 minutes if it doesn’t look thick or golden. As the caramel cools it will become thicker and more golden in colour.
I don’t have an 8inch baking tin. Can I use a different size?
Yes, of course. I’d still recommend using a square baking tin, but you can use a different sized tin instead. Be mindful that the baking time will need to be increased/decreased depending on the size of your baking tin. Here’s a rough guide to follow:
- 9inch square tin: the brownie layer won’t be as thick, so reduce the baking time to 18 minutes.
- 7inch square tin: the brownie layer will be thicker, so increase the baking time to 22 minutes.
Why did the brownie layer sink in the middle?
The brownie mixture was over-mixed, resulting in too much air being incorporated into the mixture. This causes the brownies to over-expand in the oven and then sink as they cool down. To stop this from happening, only whisk the eggs and sugar for 30 seconds, and then gently fold in the fold until just combined.
How do I stop the chocolate topping from cracking when I cut the millionaires brownies?
First let the millionaires brownies sit at room temperature for 20-30 minutes to soften the layers. Run a large sharp knife under boiling hot water and then dry with a towel (the hot knife will slightly melt the chocolate topping making it easier to slice through). Score the top, making 4 horizontal lines and 4 vertical lines (this will make 16 portions), then firmly cut through the millionaire brownies.
Equipment used to make Millionaires Brownies
For the brownie layer
- 150 g Unsalted butter
- 150 g 70% dark chocolate I like to use Lindt for brownies
- 220 g White caster sugar
- 2 large Eggs at room temperature
- 150 g Self-raising flour
- 150 g Shortbread fingers chopped into small 1inch chunks
For the salted caramel layer
- 150 g Unsalted butter
- 30 g White caster sugar
- 60 g Golden syrup
- 1 tin (397g) Carnation condensed milk
- ¼ tsp Salt
For the chocolate topping
- 250 g Milk chocolate
- 50 g White chocolate
Start by making the brownie layer
- Preheat the oven to 180°C (fan oven).
- Line an 8x8inch square baking tin with greaseproof paper. Set aside.
- Break up the dark chocolate into a microwave-safe bowl and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
- In a separate bowl, whisk the eggs and sugar for 30 seconds until pale in colour, thick and foamy.
- Now pour the melted chocolate mixture and the self-raising flour into the whisked eggs. Gently fold everything together until just combined.
- Fold in the shortbread chunks, coating them in the brownie mixture.
- Spoon into the baking tin and bake for 20 minutes until the top is no longer shiny and little cracks have started to show around the edges. If you give the baking tin a little shake, the brownies should still wobble underneath.
- Leave to cool at room temperature for 30 minutes, then place in the fridge and leave to cool and set completely for 1 hour.
Now move onto the caramel layer
- Measure all the ingredients into a medium saucepan, preferably stainless steel.
- Place the saucepan over a low heat and stir occasionsally with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
- Turn the heat up to medium so that the mixture starts to bubble up. Once boiling set your timer for 5 minutes and stir continuously until the caramel thickens and turns more golden in colour.
- Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will become more golden and continue to thicken as it cools down.
- Pour the caramel over the brownie base and spread out into an even layer.
- Leave to cool at room temperature for 30 minutes. Then place in the fridge for 1 hour to set.
Make the chopping topping
- Break up both chocolates into separate bowls and microwave in 30-second blasts, stirring between each, until smooth.
- Take the baking tin out of the fridge and pour the melted milk chocolate on top of the caramel, spreading it out to the edges. Work quickly otherwise the chocolate will start to set.
- Drizzle the melted white chocolate on top, then use a skewer, knife or toothpick to swirl the chocolates together.
- Put the baking tin back in the fridge to set (roughly 1-2 hours).
Slice the millionaires brownies
- Remove the tin from the fridge and lift out the millionaires brownies. Leave at room temperature for 20-30 minutes to soften the layers.
- Run a large sharp knife under hot water for 30 seconds and dry with a tea-towel (this will help slice through the layers).
- Score the chocolate topping, making 4 horizontal lines and 4 vertical lines, and then slice into 16 squares.
Have you made this recipe?
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