Millionaire brownies

Makes a 22 x 33cm batch Cakes, Bread and Pastries

Millionaire brownie


For the base

  • 125g butter, melted
  • 250g soft light brown sugar
  • 1 medium egg
  • 100g plain flour
  • ½tsp ground cardamom

For the caramel

  • 100g sugar
  • 100g golden syrup
  • 150ml double cream
  • 50g butter, chilled

For the brownie

  • 200g dark chocolate, broken into small pieces
  • 150g butter
  • 190g caster sugar
  • 3 medium eggs
  • 125g plain flour
  • 1tbsp cocoa powder
  • 1tsp salt


Preheat the oven to 200C/180C F/gas 6 and line a 22 x 33 x 5cm baking tray with baking paper.

Make the base by beating together the butter and sugar until pale and fluffy, then add the egg and combine. Sift in the flour, cardamom and a pinch of salt and fold until smooth.

Spread into the prepared tray using a spatula, making sure to get right into the corners. Bake for around 25 minutes or until it is dark gold in colour. Don’t worry if it rises up around the edge. Set aside to cool and reduce the oven temperature to 180C/160C F/Gas 4.

Meanwhile, make the caramel. Heat the sugar and golden syrup in a heavy-based pan over a medium heat until it has melted together and is bubbling. Whisk in the cream and a pinch of salt, along with 30g of the butter, then increase the heat to high. Keep the mixture bubbling until the caramel turns a deep golden colour.

Test the caramel by putting a spoonful on a cold plate. Leave it for 1 minute, then check to see how firm it is. You want it to be firm, but still pliable. When the caramel is ready, whisk in the remaining 20g butter and remove from the heat.

Pour the caramel over the cooked pastry base and spread it with a spatula, but not quite to the sides. Put the tray in the fridge or freezer so it can set while you mix the brownie.

Make the brownie mix by melting the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water, stirring occasionally, until they are combined and silky smooth.

Once melted, add to a large mixing bowl or the bowl of a stand mixer. Adding the sugar a bit at a time, start mixing, continuing until the sugar dissolves. Add the eggs and beat on a high speed (or by hand) until the mixture emulsifies and becomes glossy.

Reduce the speed, if using a mixer, and add the flour, cocoa powder and salt. Scrape down the sides of the bowl with a spatula, then give it another light mix to make sure everything is fully combined.

Pour the brownie mixture over the set caramel and spread it out to ensure it’s level, then bake for 20–25 minutes until firm with a slight wobble – remember, the residual heat will keep it cooking for a few minutes after it comes out of the oven.

Remove from the oven and leave to cool in the tray before transferring to a chopping board and cutting into small slices to serve at room temperature. It will keep in an airtight container in the fridge for a week.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.

Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).
Millionaire brownie
Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).


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