Who doesn’t like a millionaire short bread? And who doesn’t like a brownie? What if we combined them together – all that soft gooey cakiness topped with caramel and chocolate. What is not to like?
I like a good proportion of caramel in my millionaire goodies so here is my recipe with the proportions I like most.
You Will Need:
For the Brownies:
- 135g Dark Chocolate (broken into squares)
- 135g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 225g Caster Sugar
- 135g Plain Flour
- 1/2tsp baking Powder
Caramel:
- 1 Can of Condensed Milk (about 200g)
- 2 tbsp Golden Syrup
- 60g Butter
Chocolate:
- 150g Dark chocolate – melted
Method:
- Grease and line a square 20cm tin and preheat the oven to 180degrees
- Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
- Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and it looks thick and creamy.
- Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
- Pour into the prepared tin and cook for 20-30mins.
- Allow to cool in the tin. The brownie may sink a little in the middle, this is fine.
Caramel:
- Melt the condensed milk, golden syrup and butter together in a pan.
- Bring to the boil while stirring constantly.
- Then simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour.
- Pour over the cooled brownie.
Chocolate:
- Melt the chocolate in a heatproof bowl over a pan of simmering water (a bain marie).
- Once melted pour this over the caramel.
Allow the chocolate to set, cut up into squares and serve.
I cut mine into 16 squares, but it all depends on how big you like yours!
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