Millionaire's Brownie
Millionaire's Brownie
Ingredients
For the Brownie
- 100 g butter
- 100 g dark chocolate
- 2 eggs
- 80 g sugar
- 50 g plain flour
- 10 g cocoa powder
For the Caramel
- 100 g sugar
- 2 tablespoons water
- 50 g butter
- 50 ml double cream
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 200 g cream cheese
- 50 g butter
- 50 g icing sugar
For the Chocolate Ganache
- 50 ml double cream
- 50 g dark chocolate
Instructions
- 1
Preheat your oven to 180°C. Line a baking tin with parchment paper, ensuring some overhang on the sides for easy removal later.
⏱️ 5 min•🌡️ 180
- 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt 100g of butter and 100g of dark chocolate together until smooth. Set aside to cool slightly.
⏱️ 5 min
- 3
In a separate large bowl, whisk 2 eggs and 80g of sugar until the mixture is light, pale, and fluffy. This should take about 3-5 minutes with an electric mixer.
⏱️ 5 min
- 4
Gently fold the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Sift 50g of plain flour and 10g of cocoa powder into the chocolate mixture. Gently fold until just combined and no dry streaks remain. Do not overmix.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared baking tin and spread evenly. Bake in the preheated oven for 20 minutes. The brownie should be set around the edges but still slightly fudgy in the center.
⏱️ 20 min•🌡️ 180
- 7
Remove the brownie from the oven and allow it to cool completely in the tin on a wire rack. This is crucial before adding the next layers.
⏱️ 60 min
- 8
While the brownie cools, prepare the caramel. In a heavy-bottomed saucepan, combine 100g of sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar dissolves and the mixture begins to boil.
⏱️ 3 min
- 9
Continue to cook the sugar syrup, swirling the pan occasionally, until it turns a rich golden brown color. Watch carefully as it can burn quickly.
⏱️ 5 min
- 10
Carefully add 50g of butter to the hot caramel, stirring constantly until it is fully incorporated and melted. Be cautious as the mixture will bubble vigorously.
⏱️ 1 min
- 11
Remove the pan from the heat and stir in 50ml of double cream and 1/2 teaspoon of salt until the caramel is smooth and well combined. Let the caramel cool slightly to a pourable consistency.
⏱️ 2 min
- 12
Prepare the cream cheese frosting. In a mixing bowl, beat 200g of cream cheese, 50g of softened butter, and 50g of icing sugar together using an electric mixer until the frosting is smooth, creamy, and light.
⏱️ 5 min
- 13
Prepare the chocolate ganache. Heat 50ml of double cream in a small saucepan or microwave until it is hot and steaming but not boiling.
⏱️ 1 min
- 14
Place 50g of dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Then, stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 2 min
- 15
Once the brownie base is completely cooled, pour the slightly cooled caramel layer evenly over the top of the brownie, spreading it to the edges.
⏱️ 2 min
- 16
Carefully spread the prepared cream cheese frosting over the caramel layer, creating an even layer.
⏱️ 2 min
- 17
Finally, pour the chocolate ganache over the frosting, spreading it gently to cover the entire surface. If the ganache has thickened too much, you can gently rewarm it for a few seconds.
⏱️ 2 min
- 18
Chill the assembled bars in the refrigerator for at least 1 hour, or until all layers are completely set and firm. This will make cutting much easier.
⏱️ 60 min
- 19
Once set, remove the brownie from the tin using the parchment paper overhang. Use a sharp knife, wiping it clean between cuts, to slice the Millionaire's Brownie into individual squares before serving.
⏱️ 3 min
Kitchen Tools
Millionaire's Brownie
For the Brownie
- 100 g butter
- 100 g dark chocolate
- 2 eggs
- 80 g sugar
- 50 g plain flour
- 10 g cocoa powder
For the Caramel
- 100 g sugar
- 2 tablespoons water
- 50 g butter
- 50 ml double cream
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 200 g cream cheese
- 50 g butter
- 50 g icing sugar
For the Chocolate Ganache
- 50 ml double cream
- 50 g dark chocolate
Instructions
- 1
Preheat your oven to 180°C. Line a baking tin with parchment paper, ensuring some overhang on the sides for easy removal later.
⏱️ 5 min•🌡️ 180 - 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt 100g of butter and 100g of dark chocolate together until smooth. Set aside to cool slightly.
⏱️ 5 min - 3
In a separate large bowl, whisk 2 eggs and 80g of sugar until the mixture is light, pale, and fluffy. This should take about 3-5 minutes with an electric mixer.
⏱️ 5 min - 4
Gently fold the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Sift 50g of plain flour and 10g of cocoa powder into the chocolate mixture. Gently fold until just combined and no dry streaks remain. Do not overmix.
⏱️ 2 min - 6
Pour the brownie batter into the prepared baking tin and spread evenly. Bake in the preheated oven for 20 minutes. The brownie should be set around the edges but still slightly fudgy in the center.
⏱️ 20 min•🌡️ 180 - 7
Remove the brownie from the oven and allow it to cool completely in the tin on a wire rack. This is crucial before adding the next layers.
⏱️ 60 min - 8
While the brownie cools, prepare the caramel. In a heavy-bottomed saucepan, combine 100g of sugar and 2 tablespoons of water. Heat over medium heat without stirring until the sugar dissolves and the mixture begins to boil.
⏱️ 3 min - 9
Continue to cook the sugar syrup, swirling the pan occasionally, until it turns a rich golden brown color. Watch carefully as it can burn quickly.
⏱️ 5 min - 10
Carefully add 50g of butter to the hot caramel, stirring constantly until it is fully incorporated and melted. Be cautious as the mixture will bubble vigorously.
⏱️ 1 min - 11
Remove the pan from the heat and stir in 50ml of double cream and 1/2 teaspoon of salt until the caramel is smooth and well combined. Let the caramel cool slightly to a pourable consistency.
⏱️ 2 min - 12
Prepare the cream cheese frosting. In a mixing bowl, beat 200g of cream cheese, 50g of softened butter, and 50g of icing sugar together using an electric mixer until the frosting is smooth, creamy, and light.
⏱️ 5 min - 13
Prepare the chocolate ganache. Heat 50ml of double cream in a small saucepan or microwave until it is hot and steaming but not boiling.
⏱️ 1 min - 14
Place 50g of dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Then, stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 2 min - 15
Once the brownie base is completely cooled, pour the slightly cooled caramel layer evenly over the top of the brownie, spreading it to the edges.
⏱️ 2 min - 16
Carefully spread the prepared cream cheese frosting over the caramel layer, creating an even layer.
⏱️ 2 min - 17
Finally, pour the chocolate ganache over the frosting, spreading it gently to cover the entire surface. If the ganache has thickened too much, you can gently rewarm it for a few seconds.
⏱️ 2 min - 18
Chill the assembled bars in the refrigerator for at least 1 hour, or until all layers are completely set and firm. This will make cutting much easier.
⏱️ 60 min - 19
Once set, remove the brownie from the tin using the parchment paper overhang. Use a sharp knife, wiping it clean between cuts, to slice the Millionaire's Brownie into individual squares before serving.
⏱️ 3 min