Millionaire’s Chocolate Brownie

If you’re looking for a showstopper treat or indulgent dessert, then look no further than our Millionaire’s Chocolate Brownie.

We pair rich, dark chocolate with indulgent caramel in the ultimate and gooey chocolate brownie.

For the Brownie:

• 100g ground almonds

• 200g caster sugar

• 130g dark chocolate

• 50g milk chocolate

• 4 large free range eggs

• 200g unsalted butter

For the Caramel:

• 50g soft light brown sugar

• 100g sweetened uncondensed milk

• 50g unsalted butter

For the Top:

• 50g dark chocolate

• 50g milk chocolate

Method:

1. Pre-heat the oven to 180°/160° Fan/gas mark 4. Grease and line a 20x20cm square cake tin.

2. Add 200g of unsalted butter, 130g dark chocolate and 50g milk chocolate to a heatproof bowl and set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir over the heat until melted and leave to cool slightly.

3. While the chocolate is cooling, whisk the caster sugar in a bowl until they are pale and fluffy.

4. When the chocolate mixture has cooled, gently fold this into the egg mixture, then fold in the almonds.

5. Add to the tin and bake for 30-35 minutes. Remove and leave to cool for at least an hour or until fully cool and then pop it in the fridge for at least an hour.

6. While the brownies are cooling in the fridge, make the caramel. Add 100g sweetened condensed milk, 50g of butter and 50g light soft brown sugar to a pan and slowly melt on a low heat until fully melted. Turn the heat up, and whisking continuously, bring to the boil. Once it has boiled, turn the heat down to low and cook for about 5-10 minutes or until the mixture has thickened, stirring all the while so it doesn’t catch.

7. Set aside until slightly cool, then spread the caramel evenly over the brownie. Leave to cool for around 1-2 hours then pop it in the fridge again for at least one hour.

8. When you’re ready to add the chocolate, break the 50g milk chocolate and 50g dark chocolate into a heatproof bowl and set over a pan of barely simmering water. Slowly melt the chocolate, whilst stirring so it doesn’t catch. When it has fully melted, leave to cool slightly and then spread it over the caramel. The caramel should be quite cold at this point so that the chocolate doesn’t melt into it so if it isn’t, put it back in the fridge until ready.

9. Leave to set. Once set, use a warm knife to slice into squares and enjoy! To make it even more indulgent, why not enjoy it with Gonzalez Byass’ rich and creamy Solera 1847?