Why just have an amazing rich decadent chocolate brownie when you can combine it with the best parts of a Millionaire Shortbread? This Millionaire Brownie Bar recipe has a brownie base, creamy caramel middles and a dark chocolate topping. To be honest, I’m not the biggest fan of shortbread so a rich brownie base is such an upgrade!

The pan makes 16 squares of brownies, you want to cut the bars fairly small with the creamy caramel middle and chocolate topping, this is a rich bake that is an intense eat! I finished the brownies with edible glitter as these are so extra already, why not go all out and make them sparkle?

The caramel is easy to make with only a few ingredients, just need to be patient and not thicken the mixture too much. When working with hot sugar, remember to always be extra careful.

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Millionaire Brownie Bar Recipe

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• Author: foodnerd4life
• Total Time: 45 minutes
• Yield: 16 Brownies 1x

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Description

Makes 16 Brownies

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Ingredients

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For the Brownie Base – 

• 125g Unsalted Butter
• 250g Caster Sugar
• 50g Cocoa Powder
• 50g Self Raising Flour
• 2 Large Free Range Eggs

For the Caramel Middle – 

• 150g Dark Soft Sugar
• 150g Unsalted Butter
• 397g Condensed Milk

For Chocolate Topping – 

• 200g Dark Chocolate
• 30g Unsalted Butter
• Edible Glitter

 

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Instructions

1. Oven to 180C, line an 8″ square tin and put it to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
2. Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in.
3. Pour the brownie base into the prepared tin and smooth over the surface.
4. Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool.
5. To make the caramel middle, in a large pan, melt the butter, sugar and condensed milk together. Breaking up any sugar lumps, and once melted. bring to a rapid boil for a minute or until the mixture thickens. Keep stirring throughout. Take the pan off the heat, and pour the caramel over the cool brownie. Leave to cool at room temperature then transfer to the fridge for at least a couple of hours or overnight.
6. Once the caramel has set, melt the dark chocolate and the oil, over a bain-marie gently. Pour over the top of the caramel, and quickly move the tin around to move the chocolate around to coat the caramel. Dust with edible glitter and let the chocolate set before cutting into slices.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Brownies
• Method: Bake
• Cuisine: American

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