How I make THE BEST Ooey-Gooey Millionaire's Brownie ♡
Millionaires Brownie
INGREDIENTS:
FOR SHORTBREAD CRUST
•115g Butter
•50g sugar
•Half yolk
•1/4 tsp salt
•1/2 tsp vanilla paste
•120g All purpose flour
FOR BROWNIE:
•85g Butter
•125g caster sugar
•50g light brown sugar
•Beat two eggs together and use half quantity.
•35g Milk chocolate
•33g cocoa powder
•1/2 tsp vanilla paste
•1/4 tsp salt
•45g All purpose flour
FOR CARAMEL LAYER
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
FOR CHOCOLATE
•250g chocolate (you can use 125g dark chocolate and 125g milk chocolate)
•80ml heavy cream
INSTRUCTIONS:
•Make the shortbread crust: Preheat oven to 170°C (340°F) and line an 8x8-inch baking tin with parchment paper.
•In a bowl, cream together the butter and caster sugar until smooth.
•Mix in the egg yolk and salt.
•Add the flour and mix until a soft dough forms.
•Press the dough evenly into the lined tin.
•Bake for 15-20 minutes (You don’t need to bake the crust completely because we need to bake it again after adding brownie batter)
•Make the brownie batter: Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.
•The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes).
•Remove from heat and add cocoa powder and milk chocolate in hot butter. Mix thoroughly till there're no lumps in it and set it aside to cool.
•In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.*
•Once the sugar has dissolved(70%-80%), add the brown butter, cocoa powder, melted milk chocolate mixture and vanilla extract. Mix everything together.
•Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
•Pour the brownie batter over half baked shortbread crust and bake at 170°C (340°F) for 30-35 minutes or till the toothpick comes out with little crumbs. Let it cool completely before pouring caramel layer.
•Make the caramel layer: In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Pour over the cooled shortbread, brownie and spread evenly. Chill for 30 minutes hours, until set.
•Make the chocolate ganache topping: Heat the cream and chocolate together using double broiler method and Stir until smooth and glossy.
•Pour over the chilled caramel and spread evenly.
•Chill & slice: Chill for at least 30 minutes or 1 hour (or overnight for clean slices).
•Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture.
INGREDIENTS:
FOR SHORTBREAD CRUST
•115g Butter
•50g sugar
•Half yolk
•1/4 tsp salt
•1/2 tsp vanilla paste
•120g All purpose flour
FOR BROWNIE:
•85g Butter
•125g caster sugar
•50g light brown sugar
•Beat two eggs together and use half quantity.
•35g Milk chocolate
•33g cocoa powder
•1/2 tsp vanilla paste
•1/4 tsp salt
•45g All purpose flour
FOR CARAMEL LAYER
•60g butter
•100g light brown sugar
•1/4 tsp salt
•200g condensed milk
•30ml golden syrup
FOR CHOCOLATE
•250g chocolate (you can use 125g dark chocolate and 125g milk chocolate)
•80ml heavy cream
INSTRUCTIONS:
•Make the shortbread crust: Preheat oven to 170°C (340°F) and line an 8x8-inch baking tin with parchment paper.
•In a bowl, cream together the butter and caster sugar until smooth.
•Mix in the egg yolk and salt.
•Add the flour and mix until a soft dough forms.
•Press the dough evenly into the lined tin.
•Bake for 15-20 minutes (You don’t need to bake the crust completely because we need to bake it again after adding brownie batter)
•Make the brownie batter: Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds.
•The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes).
•Remove from heat and add cocoa powder and milk chocolate in hot butter. Mix thoroughly till there're no lumps in it and set it aside to cool.
•In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.*
•Once the sugar has dissolved(70%-80%), add the brown butter, cocoa powder, melted milk chocolate mixture and vanilla extract. Mix everything together.
•Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
•Pour the brownie batter over half baked shortbread crust and bake at 170°C (340°F) for 30-35 minutes or till the toothpick comes out with little crumbs. Let it cool completely before pouring caramel layer.
•Make the caramel layer: In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Pour over the cooled shortbread, brownie and spread evenly. Chill for 30 minutes hours, until set.
•Make the chocolate ganache topping: Heat the cream and chocolate together using double broiler method and Stir until smooth and glossy.
•Pour over the chilled caramel and spread evenly.
•Chill & slice: Chill for at least 30 minutes or 1 hour (or overnight for clean slices).
•Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture.
