BILLIONAIRE’S SHORT BREAD

The next level…

My teenage son made these and his baking attitude is Go Big or Go Home!  He loves millionaire’s shortbread and decided to up them to Billionaire’s shortbread, a buttery shortbread base topped with a thick layer of caramel then a rich double chocolate and mascarpone fudge brownie and finished off with a dark and white chocolate slab and crushed daim bar pieces.

Prep time 10 minutes / Baking time 20 minutes / Chilling time 1 hour

Ingredients 

(makes 9-12)

Shortbread Biscuit

225g plain flour

175g room temperature butter

80g caster sugar

1 pinch salt

Brownie

1 can carnation caramel

85g room temperature butter

225g golden caster sugar

2 eggs

100g 70% dark chocolate

3 tbsp cocoa powder

100g self raising flour

1/2 tsp vanilla essence

1 tbsp caster sugar

200g mascarpone cream cheese

Finishing Touches

150g 70% dark chocolate 

100g white chocolate 

3 daim bars crushed

Pre heat your oven to 160 C fan / 315 F.  Line your brownie tin with baking paper making sure you go over the top of the tin so you have handles to remove the cake once finished from the tin with ease.  Make the shortbread base by hand this is important to ensure a light melt in the mouth shortbread, if you use a stand mixer the shortbread will be tough.  Rub the butter into the flour to resemble fine breadcrumbs, stir in the sugar and salt, pour into your brownie tin and using the back of a spoon gently press down to form a biscuit base.  Bake for 15 minutes.  Remove from the oven and leave to cool in the tin.

Beat the eggs and sugar until light and fluffy, melt the butter and 100g dark chocolate together and stir in the cocoa powder, pour the chocolate mix into the beaten eggs and mix well, loosely fold in the flour.  Mix the vanilla essence, caster sugar in to the mascarpone cream cheese.

Spread the caramel on top of the shortbread, spread half the brownie batter on top of the caramel, then the mascarpone cream cheese rolled by the remaining brownie batter, bake in the oven for approximately 20 minutes until just cooked but still soft to the touch.

Leave to cool in the tin, melt the dark and white chocolate in separate bowls over a pan of simmering water or in the microwave, pour the dark chocolate over the brownie and spread even over the top, then dollop the white chocolate in five random portions and using a skewer swirl through the white chocolate marbling through the dark chocolate, bash the daim bars in their packing with a rolling pin and sprinkle over the chocolate, pop in the fridge to set the chocolate around one hour.

Remove from the tin and with a sharp knife cut into nine or twelve squares and enjoy.