A delicious collision of two classic bakes; the chocolate brownie and millionaire’s shortbread. A firm chocolate brownie base smothered in caramel and crowned with milk chocolate. Pure sticky, sweet heaven. Some things can be improved!
A delicious collision of two classic bakes; the chocolate brownie and millionaire’s shortbread. A firm chocolate brownie base smothered in caramel and crowned with milk chocolate. Pure sticky, sweet heaven. Some things can be improved!
Billionaire Brownies is a community recipe submitted by Gateaugastro and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
For the brownies
Preheat the oven to 180ºC / Gas Mark 4 / 160°C Fan.
Grease and line a 23 x 18cm deep rectangular cake tin so that the baking parchment overhangs slighly (this will help removing the brownies).
Cream together the butter and caster sugar until it is pale and very fluffy.
Beat in the eggs, one at a time, to bring the mixture together.
Add the vanilla extract, and water, then fold in the chocolate chips.
Add the baking powder, sift in the flour and cocoa powder and mix well to combine to a smooth glossy batter.
Pour the batter into the cake tin and smooth out with a spatula.
Bake for 35 - 40 minutes until the brownies springy to touch.
Brush the top of the brownie with egg white and return to the oven for 2 minutes.
Allow to cool in the tin completely.
For the caramel
Tip the butter and sugar into a pan and pour over the condensed milk.
Heat gently until the sugar has dissolved.
Bring the mixture to the boil, stirring all the time.
Reduce the heat and simmer gently, continually stirring until the mixture has thickened to a custard-like consistency.
Allow to cool slightly, pour over the top of the brownie and spread with a spatula so it is smooth and even.
Place in the refridgerator to cool completely.
For the topping
Melt the chocolate in a bowl over a pan of boiling water.
Allow to cool slightly and pour over the caramel covered brownie.
Carefully spread the chocolate so it is smooth and place back in the refridgerator to chill.
Remove the brownie from the refridgerator 1 hour before serving, then cut into little squares of chocolatey heaven.
Remove for the tin, serve and enjoy!
For the brownies
Preheat the oven to 180ºC / Gas Mark 4 / 160°C Fan.
Grease and line a 23 x 18cm deep rectangular cake tin so that the baking parchment overhangs slighly (this will help removing the brownies).
Cream together the butter and superfine sugar until it is pale and very fluffy.
Beat in the eggs, one at a time, to bring the mixture together.
Add the vanilla extract, and water, then fold in the chocolate chips.
Add the baking powder, sift in the flour and unsweetened cocoa and mix well to combine to a smooth glossy batter.
Pour the batter into the cake tin and smooth out with a spatula.
Bake for 35 - 40 minutes until the brownies springy to touch.
Brush the top of the brownie with egg white and return to the oven for 2 minutes.
Allow to cool in the tin completely.
For the caramel
Tip the butter and sugar into a pan and pour over the sweetened condensed milk.
Heat gently until the sugar has dissolved.
Bring the mixture to the boil, stirring all the time.
Reduce the heat and simmer gently, continually stirring until the mixture has thickened to a custard-like consistency.
Allow to cool slightly, pour over the top of the brownie and spread with a spatula so it is smooth and even.
Place in the refridgerator to cool completely.
For the topping
Melt the chocolate in a bowl over a pan of boiling water.
Allow to cool slightly and pour over the caramel covered brownie.
Carefully spread the chocolate so it is smooth and place back in the refridgerator to chill.
Remove the brownie from the refridgerator 1 hour before serving, then cut into little squares of chocolatey heaven.
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