Millionaire brownie bars are absolutely 100% something that you need to experience in your life. With a rich fudgy brownie base, a sweet and silky caramel layer and a creamy milk chocolate topping, these millionaire brownies are a thing of sheer beauty. I mean, if you love millionaire shortbread, this one is a no brainer!
Discovered under the name of “Caramel and Chocolate Delights” in my great “Chocolate Golden Book”, I realized after some research that these cookies (reminiscent of the taste of Twix) were in fact millionaire’s shortbread . Of Scottish origin, they are served on New Year’s Day to the first visitor who enters the house.
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This indulgent dessert is a hybrid of two of our favourite things – brownies and millionaire’s shortbread! The gooey brownie is topped with caramel and finished off with the crunch of shortbread.
Millionaires Brownies Ingredients:
For the biscuit:
- 150 g of flour
- 1 cc of baking powder
- 125 g butter
- 50 g of sugar
- 1 pinch of salt
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Millionaires Brownies Ingredients:
For the biscuit:
- 150 g of flour
- 1 cc of baking powder
- 125 g butter
- 50 g of sugar
- 1 pinch of salt
For the toffee:
- 125 g butter
- 100 g of sugar
- 2 tbsp of maple syrup
- 40 cl of sweetened condensed milk
For the cover:
- 250 g of chocolate
Preparation:
- Preheat oven to 160 C. Line a medium rectangular or square baking dish with parchment paper.
- Sift the flour, baking powder and salt. In a bowl, mix the softened butter with the sugar and whisk until a smooth mixture is obtained. Stir in the sifted ingredients delicately then place the resulting dough evenly in the dish.
- Prick the dough with a fork and put in a hot oven for 10-15 minutes, until the surface is lightly golden.
- In a saucepan over low heat, melt the butter with the sugar, maple syrup and condensed milk, stirring constantly.
- Bring to a boil and allow to caramelize for 5 to 10 minutes, stirring occasionally to prevent the caramel from sticking to the bottom of the pan. Remove from the heat when the caramel reaches a nice golden color and comes off the sides. Immediately and evenly spread the caramel over the still warm cookie.
- Melt the chocolate in a double boiler or over very low heat, then pour over the caramel layer.
- Let everything cool for several hours in the fridge, then cut into cubes with a sharp knife.
ENJOY !!
Adapted From: RECIPE TO TRY