Craving that high roller lifestyle but your bank account doesn’t agree? Try a Millionaire Brownie. This decadent dessert takes everything you love about the age-old brownie classic and makes it even better. Based on a Scottish classic – Millionaire Shortbread – these chocolatey, fudgy brownies are topped off with a layer of buttery caramel and finished with another layer of pure chocolate. Sounds irresistible right? Given the nature of these brownies, they’re clearly not designed as an everyday affair but as a once-in-a-while indulgence, they really hit the spot.
Getting the 3 layers distinct and crisp is the key to their appeal and if you nail each layer they can be a visual treat as well. The secret to this is patience. If you let each layer cool thoroughly before adding the next and slice them up with a warm knife, you’ll end up with a beautiful cross-section, worthy of the ‘gram.
Ingredients
Brownie
- 140 grams Butter
- 100 grams Dark Chocolate
- 300 grams Caster Sugar
- 60 grams Cocoa Powder
- 2 Eggs
- 100 grams Plain Flour
- 150 grams Milk Chocolate Chips
Caramel
- 400 grams Condensed Milk
- 150 grams Brown sugar
- 150 grams Salted Butter
- 2 tbsp Honey or Maple Syrup
Topping
- 200 grams Milk or Dark Chocolate
Method
Brownie
- Preheat the oven to 200C. Grease and line a baking tray.
- Melt butter and chocolate in the microwave. Leave it to cool for a few minutes.
- Add your eggs and sugar to a bowl and whisk until fluffy.
- Whisk in your chocolate and butter mix until combined.
- Fold in the sieved flour and cocoa till just combined.
- Fold through your chocolate chips.
- Pour the mixture into the baking tray and spread down till nice and flat.
- Bake for approximately 30 minutes.
- Leave to cool completely then place in the fridge while you make the caramel.
Caramel
- In a medium-sized pot add your condensed milk, sugar, butter and golden syrup. Place on a medium heat.
- Let your mix melt while continuously mixing so nothing catches at the bottom.
- Once everything has dissolved bring your mixture to a boil on higher heat. Boil for about 5-6 minutes until the mixture has thickened and has a deeper colour.
- Pour your caramel on top of your brownies and jiggle your tray to get a nice flat and even layer. Place this back into the fridge until your caramel has set. This will take a few hours.
- Once your caramel has set, melt your preferred chocolate and pour it over your caramel. Spread out till even.
- Set the chocolate in the fridge.
- Portion up your bars with a knife warmed up in a glass of warm water and wipe in between each cut.
