Millionaire Brownies are a spin-off on millionaire shortbread, a shortbread biscuit that’s topped with caramel and chocolate. Obviously, millionaire brownies are much richer than shortbread
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
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.