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Millionaire’s Brownie Bites: Essentially a Millionaire’s Shortbread but using brownie in place of the shortbread biscuit layer. The fudgy brownies are then topped with caramel and a layer of milk chocolate. This results in a delicious traybake treat, perfect for any occasion.
I recommend making these when you know you have a little time to allow for chilling, but otherwise they are so easy. You want to add the caramel once the brownies have cooled. For the caramel, I use a tin of store bought caramel. It makes life a lot easier. Feel free to make your own, though! After that, simply decorate however you like!
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 before adding caramel/chocolate. Then chill in the fridge before cutting for super neat squares. I cut mine into 9 pieces, but adjust to suit yourself.
For these Millionaire’s Brownie Bites, I use a basic 8′ square pan (I like this one), a simple shortbread and my classic brownie batter recipe. If you want 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.
Millionaire’s Brownie Bites
Ingredients
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
- 397 g Tin of Caramel/Dulce de Leche
- 150 g Milk Chocolate Melted
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
- 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. Pour the batter into the prepared tin and bake for 25-30 minutes. Let cool on a wire rack.
- Spread over the caramel onto the cooled brownie.
- Melt the milk chocolate in the microwave in 20 second intervals. Once melted, pour and spread over the caramel layer. Decorate if desired, chill for at least 1 hour (until the chocolate has hardened) before slicing and serving!
