Dessert
Millionaire Brownies
2 hPour 16Nutri-Score E€€
E
2 h
2 hMillionaire Brownies
ce qu’il vous faut
Ingrédients
unsalted butter (softened, for the shortbread)Produits laitiers226 g
sugar (for the shortbread)Épicerie100 g
salt (for the shortbread)Épices2 g
flour (for the shortbread)Céréales240 g
eggs (for the brownie)Produits laitiers2 morceaux
Dutch process cocoa powder (for the brownie)Épicerie42 g- salt (for the brownie)Épices3 g
- baking powder (for the brownie)Épicerie2 g
- vanilla (for the brownie)Épicerie6 g
- unsalted butter (melted, for the brownie)Produits laitiers113 g
- sugar (for the brownie)Épicerie200 g
- flour (for the brownie)Céréales95 g
- unsalted butter (for the caramel)Produits laitiers113 g
- brown sugar (for the caramel)Épicerie100 g
- sweetened condensed milk (one can)Produits laitiers397 g
- heavy cream (for the caramel)Produits laitiers60 ml
- vanilla (for the caramel)Épicerie4 g
- salt (for the caramel)Épices3 g
flaky salt (to sprinkle on top)Épices2 g- semi-sweet chocolate (for the chocolate top)Épicerie198 g
par portion
Nutrition
319kcal
- Glucides
- 30 g
- Protéines
- 3 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Plat allant au four
Casserole
Fouet
Four
pas à pas
Préparation
- Étape 1
Make the shortbread crust
- Cream together the softened butter and sugar.
- Mix in the flour and salt until combined.
- Press into a lined 9x9 pan and make dots with a fork.
- Étape 2
Bake the shortbread
- Bake at 350 °F until lightly golden.
- Étape 3
Prepare the brownie batter
- In a bowl, cream the melted butter and sugar, then microwave gradually until the sugar dissolves and the mixture is shiny. Set aside.
- In another bowl, mix together the eggs, cocoa powder, salt, baking powder and vanilla.
- Combine the egg mixture with the butter mixture, then mix in the flour.
- Étape 4
Bake the brownie layer
- Spread the brownie batter over the baked shortbread.
- Bake at 350 °F until the middle is just barely set.
- Let cool to room temperature.
- Étape 5
Make the salted caramel
- Cook the butter and brown sugar in a saucepan over medium heat until dissolved.
- Add the condensed milk and heavy cream and continue cooking until thicker and a bit darker.
- Stir in the vanilla and salt, then pour over the cooled brownies.
- Étape 6
Chill the caramel layer
- Set the brownies in the fridge until the caramel firms up.
- Étape 7
Add the chocolate top
- Melt the semi-sweet chocolate and pour it over the caramel.
- Sprinkle with flaky salt and set in the fridge until fully set.