Brownie Topped Millionaire's Shortbread
A layer of crisp, golden shortbread, topped with a thick caramel, followed by a layer of fudgy brownie for the ultimate treat.
Print
Pin
Servings: 9
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).