Brownie Based Millionaire's Traybake

  • Total Time

    1h 10m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 3 Reviews

    5 star rating

Feast your eyes on this twist on a classic millionaire's shortbread. We've replaced the shortbread base with our favourite brownie recipe, then topped with lashings of freshly made caramel set to perfection. We've finished off with a mixture of milk and dark chocolate melted and set to the top. Our top tip is to cut it upside down, this stops the hard chocolate from squashing the softer layers below.


  1. Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.

  2. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Sieve in the flour and fold in until the mixture is smooth.

  5. Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin. Set aside to cool completely.

  6. To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

    Top Tip: Salted Caramel
  7. Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over your cooled cookie which will still be in the cake tin and leave to cool. 

  8. While your caramel is cooling, it's time to melt your chocolate. 

    Chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set at room temperature.



Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Great and so easy!

  2. 5 star rating

    Easy peasy 👌 taste delicious!!!

  3. 5 star rating

    OMG. My sister and I baked these saturday afternoon whilst it was raining. I love this recipe. The brownie stays gooey and the caramel is so good. We swirled white chocolate on top of ours too for a marble-y look. Worked a TREAT.

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