Millionaires Brownies


* For the biscuit:

° 150 g of flour

° 1 cc of baking powder

° 125 g butter

° 50 g of sugar

° 1 pinch of salt

* For the toffee:

° 125 g butter

° 100 g of sugar

° 2 tbsp of maple syrup

° 40 cl of sweetened condensed milk

* For the cover:

° 250 g of chocolaterie



Preheat  oven to 160 ° C. Line a medium rectangular or square baking dish with parchment paper.


Sift the flour, baking powder and salt. In a bowl, mix the softened butter with the sugar and whisk until a smooth mixture is obtained. Stir in the sifted ingredients delicately then place the resulting dough evenly in the dish. Prick the dough with a fork and put in a hot oven for 10-15 minutes, until the surface is lightly golden.


In a saucepan over low heat, melt the butter with the sugar, maple syrup and condensed milk, stirring constantly. Bring to a boil and allow to caramelize for 5 to 10 minutes, stirring occasionally to prevent the caramel from sticking to the bottom of the pan. Remove from the heat when the caramel reaches a nice golden color and comes off the sides. Immediately and evenly spread the caramel over the still warm cookie.


Melt the chocolate in a double boiler or over very low heat, then pour over the caramel layer.


Let everything cool for several hours in the fridge, then cut into cubes with a sharp knife.


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