Millionaires white chocolate brownies

Since I moved to the UK (9 years ago seriously where did the time go?!) I was introduced to so many new desserts and one my favourite of all to this day is shortbread. There is nothing more buttery and crumbly than shortbread and how I like to call it a ‘’hug in every bite’’. Now you can imagine my excitement the first time I tried millionaire’s shortbread, which is basically shortbread, topped with caramel and finished with dark chocolate. Are you drooling yet?! I really wanted to turn the classic millionaire’s shortbread into something even more decadent and delicious and what’s more yummy than a white chocolate brownie topped with salted caramel and finished with a silky dark chocolate ganache? Now I don’t think anything can top my Cheesecake brownies but this one is definitely up there. This dessert is not for the faint-hearted but it is the treat we all deserve in the times of Covid!

Tips for the millionaire’s blondies

-Add the eggs gradually: As the batter is quite wet you want to make sure you add the eggs one a time and completely incorporate before you add the next one.

-Press the brownie to make it flat: As this is a layered tray bake you want to ensure the layers are as even as possible. Once the brownie has completely cooled use a cranked palette knife to press gently against the brownie and make it flatter.

-Do not overcook the caramel: When I was recipe testing the caramel I overcooked it so much that I made well…fudge! After the caramel comes to the boil, simmer gently for 1 minute and pour over the blondie. If you want to be precise you can use a digital thermometer and the caramel is done when it reaches 110°C.

-Make sure the layers are set and cooled when assembling: Any layered traybake needs to ensure that each layer has set before moving to the next one for a clean finish.

-Use a hot knife to cut the blondies: When your blondies are ready to cut, use a sharp knife dipped in hot water to cut clean slices.

Ingredients for the blondies

• White chocolate: Try to get your hands on some good quality white chocolate if possible, as cheap ones contain vegetable oil instead of cocoa butter which affects the taste.
• Cake flour: The quality of flour that you use is actually very important and can make or break your bakes. Cake flour is ideal for most ”cake” like recipes as it is lower in gluten than all-purpose resulting in a fluffier result.
• Eggs: Always ensure the eggs are kept at room temperature for your bakes as your ingredients will mix more evenly.
• Sugar: We will use only caster sugar for these brownies as any softer sugars would make them too fudgy.
• Salt: I cannot stress enough how important it is to use salt in your baked goods. Not only balances the sweetness of the blondies but also increases crust colour.
• Dark muscovado: Dark muscovado sugar is what will make this caramel deep in colour and flavour without having to make a dry caramel from scratch. If you cannot get your hands on some dark muscovado sugar you can simply use dark brown.
• Condensed milk: Believe it or not condensed milk is a wonderful ingredient for baking. Its sticky consistency makes it ideal for a gooey caramel.
• Unsalted butter: I prefer using unsalted butter in my bakes as sometimes the salted butter tends to be too salty. 
• Double cream: Double cream is ideal for a firm ganache which will be the final layer of our traybake.
• Dark chocolate: I tend to use dark chocolate with 54% cocoa solids in most of my ganaches as the higher the cocoa butter the more chances your ganache will get too hard and crack.
• Sea salt: A big pinch of sea salt on top of your ganache will really tickle your tastebuds. 

For the white chocolate brownies (makes a 9×9 inch tray/serves 16)

• 200g unsalted butter
  
• 190g cake flour
  
• 300g caster sugar
  
• 4 eggs
  
• 160g white chocolate
  
• ½ tsp salt
  
• 1 tsp vanilla extract

For the caramel

• 140g dark brown sugar
  
• 150 unsalted butter(cubed)
  
• 397g condensed milk (1 can)

For the dark chocolate ganache

• 150g double cream1
  
• 150g dark chocolate(54% cocoa solids)
  
• Sea salt

How to make the white chocolate brownies

1. Preheat the oven to 170°C and grease a 9×9 inch cake tin with non-stick spray and line with parchment paper, leaving an overhang on the sides to lift the cooled brownies and set aside.
2. In a heat-proof bowl place the butter and chopped white chocolate. Melt in the microwave in 30 seconds stages, whisking after each until completely smooth.
3. Whisk in the sugar until incorporated and there are no visible lumps, then whisk in the eggs one at a time.
4. Add vanilla extract, whisk in the flour, salt and whisk gently until you achieve a completely smooth and thick batter consistency.
5. Spread evenly in the prepared pan and tap a few times on a flat surface to ensure the batter is as flat as possible.
6. Bake for 30 minutes, covering loosely with aluminium foil halfway through. Test the brownies with a toothpick after 30 minutes. If your toothpick comes out with wet batter, the brownies are not done. If there are only a few wet crumbs then your brownies are ready.
7. Keep checking every 3 minutes until you have moist crumbs. My brownies take 35 minutes.
8. Remove from the oven and let the brownies cool completely before making the caramel.

How to make the caramel

1. In a thick-bottomed medium pan, place the muscovado sugar together with the butter and melt gently over medium heat. Keep whisking so it doesn’t burn.
2. Once the sugar has dissolved, add 1 can of condensed milk turn the heat up high and let the mixture come to boiling point, and boil for 1 minute! Do not be tempted to boil for longer as the caramel will go too hard(*see Notes). BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! 
3. Pour the caramel on top of the brownies and let it set in the fridge for 1 hour.

How to make the ganache and assemble the brownies

1. Place the chopped dark chocolate in a heatproof bowl and set aside.
2. In a medium pot, place the double cream and heat gently until the cream comes to a light simmer.
3. Once hot, pour over the dark chocolate and stir until the ganache is emulsified and there are no lumps of chocolate left.
4. Pour over the set caramel, and spread using a small cranked palette knife.
5. Place in the fridge for another hour or until the ganache is set.
6. Remove from the tin, sprinkle a generous amount of sea salt and use a hot sharp knife(*see Notes) to cut the brownies into 16 equal squares.
7. The brownie is best on the same day, but you can store at room temperature in an airtight container for up to 3 days.

Notes

• Don’t be tempted to boil the caramel for too long as it will set almost like candy.
• The best way to get a clean cut every time, whether it is a cake or a mousse is to dip a knife into hot water, wipe with a clean towel and cut.

Meringue kisses,

Athina xx