Millionaire brownie recipe
Caramel shortbread or brownie? How about both? This is a fusion between two iconic cakes, to make a Frankenstein’s monster of something hideously delicious. The ground cardamom adds a bit of complexity to the bake, but obviously it works without.
Tip: A teaspoon of miso added to the caramel can add another dimension.
Ingredients
- 125 g butter, melted
- 250 g soft light brown sugar
- 1 medium egg
- 100 g plain (all-purpose) flour
- 0.5 tsp ground cardamom
- 1 pinch of salt
- 4.4 oz butter, melted
- 8.8 oz soft light brown sugar
- 1 medium egg
- 3.5 oz plain (all-purpose) flour
- 0.5 tsp ground cardamom
- 1 pinch of salt
- 4.4 oz butter, melted
- 8.8 oz soft light brown sugar
- 1 medium egg
- 3.5 oz plain (all-purpose) flour
- 0.5 tsp ground cardamom
- 1 pinch of salt
- 100 g sugar
- 100 g golden syrup
- 150 ml double (heavy) cream
- 1 pinch of salt
- 50 g chilled butter
- 3.5 oz sugar
- 3.5 oz golden syrup
- 5.3 fl oz double (heavy) cream
- 1 pinch of salt
- 1.8 oz chilled butter
- 3.5 oz sugar
- 3.5 oz golden syrup
- 0.6 cup double (heavy) cream
- 1 pinch of salt
- 1.8 oz chilled butter
- 200 g dark chocolate, broken into small pieces
- 150 g butter
- 190 g caster sugar
- 3 medium eggs
- 125 g plain flour
- 1 tbsp cocoa powder
- 1 tsp salt
- 7.1 oz dark chocolate, broken into small pieces
- 5.3 oz butter
- 6.7 oz caster sugar
- 3 medium eggs
- 4.4 oz plain flour
- 1 tbsp cocoa powder
- 1 tsp salt
- 7.1 oz dark chocolate, broken into small pieces
- 5.3 oz butter
- 6.7 oz caster sugar
- 3 medium eggs
- 4.4 oz plain flour
- 1 tbsp cocoa powder
- 1 tsp salt
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 12
Step-by-step
- Preheat the oven to 200°C/180°C Fan/350°F/Gas 6 and line your 22 x 33 x 5cm (8½ x 13 x 2in) baking tray (sheet pan).
- Make the base by beating together the butter and sugar until pale and fluffy, then add the egg and mix together. Sift in the flour, ground cardamom and salt, and fold in until smooth. Spread into your lined tray using a spatula, making sure to get right into the corners. Bake for around 25 minutes, or until it is dark gold in colour. It might rise up around the edge in places, but that’s OK. Set aside to cool, and reduce the oven temperature to 180°C/160°C Fan/320°F/Gas 4.
- Next, make the caramel. Heat the sugar and golden syrup in a heavybased saucepan over a medium heat until it has melted together and is bubbling. Whisk in the cream and a pinch of salt, along with 30g (1oz) of the butter, then increase the heat to high. Keep things bubbling until the caramel turns a deep golden colour. Test the caramel by putting a spoonful on a cold plate. Leave it for a minute, then check to see how firm it is. You want it to be firm, but still pliable. When the caramel is ready, whisk in the remaining 20g (¾oz) butter and remove from the heat. Pour the caramel over the cooked pastry base and spread it with a spatula, but not quite to the sides. Pop the tray in the fridge or freezer so the caramel can set while you mix the brownie.
- Make the brownie by melting the chocolate and butter in a bain-marie. Once melted, add to a large mixing bowl or the bowl of your stand mixer and start mixing, adding the sugar a bit at a time. Keep mixing until the sugar dissolves. Add the eggs and beat on a high speed (or by hand) until the mixture emulsifies and becomes glossy and smooth. Reduce your speed and add the flour, cocoa powder and salt. Scrape down the sides of the bowl with a spatula, then give it another light mix to make sure everything is fully combined.
- Pour the brownie mixture over the set caramel and spread it out to ensure it’s level. Bake for 20-25 minutes and leave to cool in the tray before transferring to a chopping board and slicing. Enjoy in small slices with a cup of tea. Best eaten at room temperature. This will keep for a week in an airtight container in the fridge.
Recipe extracted from Bake It, Slice It, Eat It by Tom Oxford & Oliver Coysh, published by Quadrille, £15. Photography by Sam A Harris.
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