Millionaires Brownies
Three layers of pure indulgence – these Millionaires Brownies have a brownie base filled with crunchy shortbread, a soft salted caramel layer and a marbled chocolate topping!
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Ingredients
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
Instructions
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.
Notes
Store at room temperature, in an airtight container, for up to 4 days.