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Brownie Topped Millionaire’s Shortbread: A layer of shortbread, caramel then fudgy brownie. Three layers of heaven. I highly recommend this bake as a game changer for bake sales, cheering up your friends, getting that promotion.
The shortbread and brownie bake separately, so do ensure you have a little time to make these. That said, you could easily make the shortbread ahead, then layer the caramel/brownie when ready to bake. I use a tin of caramel/dulce de leche to keep these as easy as possible. Who really has the time to make their own caramel these days?!
The brownies here are truly fudgy. This is the result of using melted butter, brown sugar (whisked on high with a mixer like this) and a small amount of flour/cocoa powder (folded with a simple spatula). If you like a cake-y brownie, leave in the oven for 5 more minutes. Let the brownies rest to room temperature, then chill in the fridge for super neat squares. I cut mine into 9 pieces, but adjust to suit yourself.
In the theme of keeping these Brownie Topped Millionaire’s Shortbread easy, I use a basic 8′ square pan (I like this one), a simple shortbread and my classic brownie batter recipe. For more wild brownie recipe ideas, check out my Mint Chocolate Chip Frosted Brownies or these Snickers White Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Brownie Topped Millionaire’s Shortbread
Ingredients
- 100 g Butter
- 50 g Granulated Sugar
- 175 g Plain Flour
- 397 g Tin Caramel/Dulce De Leche
For the Brownie
- 170 g Butter Melted
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
- Make the shortbread by combining the butter, sugar and flour on high in a food processor/with an electric mixer. The mixture should be crumbly but hold together when 'squeezed'. Press into the square tin, levelling out. Bake for 20-25 minutes, until golden brown.
- While the shortbread is in the oven, make the brownie layer:
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together butter and both sugars for 3-5 minutes. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Gently fold in the flour and cocoa powder.
- Once the shortbread has finished baking, and has cooled for at least 5 minutes, spread over the caramel.
- Pour over the brownie batter and bake for 30-35 minutes. Remove, cool on a wire rack and slice. (Cool in the fridge once it reaches room temp for really neat squares).
