Layers mean more goodness so layering salted caramel on top of brownies and topping that with more chocolate results in moreish salted caramel millionaire brownies that are perfect for sharing.
Who loves brownies? Who loves millionaire shortbread? Well, this recipe combines the best of both to form these salted caramel millionaire brownies – brownies sandwiching salted caramel with a topping of chocolate ganache. Now the salted caramel isn’t just in the caramel layer – within the brownies, it has the addition of a salted caramel vodka as well.
Star Ingredient
For these the brownies I would say that the salted caramel vodka is special part of it. Yes, it is luxury and in theory any brownie recipe could be used as the base, but these are an indulgent treat so why not go the whole hog. The vodka that I used within this recipe is from a distillery that is from my home county of Suffolk – Suffolk Distillery. Their salted caramel vodka has notes of vanilla and milk chocolate along with butterscotch. The vodka also pairs well with my favourite cola.
How to Purchase Ingredients to be Conscious to the Planet
I have been starting to buy chocolate buttons and chips in bulk for zero waste shops in the last year to help reduce the mix package that chocolate normally comes in. My local zero waste shop doesn’t yet supply chocolate in that format, so I have been ordering from the online sites of zero waste/bulk stores that deliver. These sites deliver their goods in brown paper bags so easily recyclable. In this format I have been able to purchase milk, dark and white chocolate buttons. These buttons are also good to nibble on as well.
I would also then suggest looking locally for spirits and liquor. There are a lot of local distilleries and even microbreweries and as a result there can be some unique flavours available. If you’re not sure what is around and available, a great place to start is at local food and drink festivals. The annual one in my hometown has quite a few distilleries and microbreweries that have pitches and samples for you to try. You never know, you might find a new favourite. That is how I discovered the Suffolk Distillery. It’s also another way of shopping local as well. Their salted caramel vodka is what I use within this recipe.
If you can’t find a caramel vodka, I have also used a toffee vodka with this recipe. Toffee has similar flavour notes to caramel such as the nutty, brown butter notes. It normally is a milder flavour but would still combine well with the salted caramel layer.
Ingredients you can buy Plastic Free
- Dark Chocolate Buttons/Chips
- Butter – homemade recipe
- Eggs
- Caster sugar
- Salt
- Plain flour
- Salted caramel vodka
- Golden syrup
- Condensed milk
- Milk chocolate Buttons/Chips
Equipment You Will Need
- 10 inch Loose Bottom Square Tin
- Baking Parchment Paper
- Saucepan
- Heatproof Bowl
- Freestanding Mixer or Bowl with Hand Held Mixer – Whisk Attachment required
- Spatula
- Measuring Jug
Tips and Tricks when Baking Salted Caramel Millionaire Brownies
Adding Chocolate Ganache
Once you have pour on your chocolate ganache, you have a few options to help you spread it out. First you can hold the tin and simply tip it to help the ganache slide into each corner to coat the caramel. Secondly, you can use an offset palette knife to spread it over.
How About Just Chocolate
When it comes to traditional millionaire shortbread, they are traditionally topped with just chocolate to have a snap texture against the smooth caramel and buttery biscuit base. I have tested this recipe using just chocolate and the taste and snap is there. However, I struggle to cut through the chocolate top without it cracking where I don’t want it too. For aesthetic point of view, I find the ganache gives a cleaner finish when cutting to share with others.
Note: If you chose to use just melted chocolate to top your millionaire brownies, as the caramel is cold the chocolate will start to set as you pour it on. So, you may need to work a little quicker. To help combat this, get the brownie out of the fridge before starting to melt the chocolate. This will give it some time for them to warm up a little before pouring on the chocolate.
Tin Choice
If you have got a loose bottom tin, it will make it easier to remove your millionaire brownies once finished. If you haven’t got a square tin, a rectangle one can work. I would suggest a 20cm by 30cm tin. When lining a rectangle tin, make sure that you leave additional parchment paper at the edges to make it easier to lift it out.
Saving on Equipment
All three components of the recipe call for a saucepan and two require a heatproof bowl. As there is setting time between each section, I will wash and reuse the same bowl and saucepan. These means that you are not needing to have multiples of certain equipment for this recipe.
Portioning your Salted Caramel Millionaire Brownies
As these are layered treats, some can class them as very rich. As a result, I have chosen to make them smaller when it comes to cutting them. If you wanted to make them big, that is absolutely fine, especially if you are maybe using them as a dessert. You could cut them into 16 pieces being 6 cm square for a larger portion option.
Salted Caramel Millionaire Brownies
Equipment
- 10 inch Loose Bottom Square Tin
- Baking Parchment Paper
- Saucepan
- Heatproof Bowl
- Freestanding Mixer or Bowl with Hand Held Mixer – Whisk Attachment required
- Spatula
- Measuring Jug
Ingredients
Brownie
- 200 g Dark Chocolate – broken/chopped into small pieces
- 200 g Margarine / Butter / Plant Based Butter
- 3 Eggs
- 300 g Caster Sugar
- Pinch of Salt
- 150 g Plain Flour
- 125 ml of Salted Caramel Vodka
Salted Caramel
- 200 g Butter / Plant Based Butter
- 3 Tablespoons Caster Sugar
- 4 Tablespoon Golden Syrup
- 395 g Condensed Milk / Vegan Condensed Milk 1 tin
- Salt / Flaky Salt
Vegan Chocolate Ganache
- 50 g Light Brown Sugar
- 175 g Milk Chocolate chips, buttons, or chopped bar
Instructions
- Preheat oven to 180 degrees
- Grease and line a baking tin about 20cm X 30cm with parchment paper.
- In a mixing bowl add the margarine and dark chocolate, then place above a saucepan of simmering water to melt. Stir as required.
- In a bowl add the eggs, sugar and salt and whisk until pale and doubled in volume.
- Gradually add the flour, beating well after each addition.
- Once the chocolate and margarine mixture has cooled slightly, slowly add to the flour mixture.
- Pour in the salted caramel vodka whilst mixing the whole time.
- Pour the batter into the lined tin.
- Bake on the middle shelf of the oven for about 30 minutes.
- Set aside to cool for at least an hour before adding the next layers.
- To make the caramel, add all the caramel ingredients into a saucepan and melt over medium heat until the sugar has dissolved. Stir frequently to avoid catching.
- Once the sugar has dissolved, bring the mixture up to a boil and boil for about 5 minutes, stirring constantly to stop catching. The mixture will be hot and can spit so be careful – I hold on the saucepan handle with my oven mitt.
- Once it has thickened and changed to a darker colour remove from the heat, add in the salt, and stir.
- Pour the caramel over the brownie and spread out.
- Set in the fridge for an hour.
- Once the caramel has set it is time to work on the chocolate topping.
- Add the light brown sugar with 75ml of water into a saucepan and stir until the sugar has dissolved and remove just before it boils.
- Pour over the milk chocolate which is in a heatproof bowl and whisk until a smooth glossy ganache forms.
- Pour over the top of the caramel and using an offset palate knife to smooth into the corners.
- Allow the ganache for a few hours or best overnight before cutting into 36 4 cm square pieces.
- Store in an airtight container at room temperature.
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