Feast your eyes on this twist on a classic millionaire's shortbread. We've replaced the shortbread base with our favourite brownie recipe, then topped with lashings of freshly made caramel set to perfection. We've finished off with a mixture of milk and dark chocolate melted and set to the top. Our top tip is to cut it upside down, this stops the hard chocolate from squashing the softer layers below.
11 ingredients8 steps
Vegetarian
Method
Step 1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Step 3
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Step 4
Sieve in the flour and fold in until the mixture is smooth.
Step 5
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin. Set aside to cool completely.
Step 6
To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
Salted Caramel
If you'd like to make salted caramel, just add 1/4 tsp of salt whilst stirring your caramel.
Step 7
Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over your cooled cookie which will still be in the cake tin and leave to cool.
Step 8
While your caramel is cooling, it's time to melt your chocolate.
Chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set at room temperature.
