Millionaire's Brownie Recipe

Prepare and preheat

Preheat the oven to 170°C (340°F). Line an 8-inch (20 cm) square baking tin with parchment paper, leaving an overhang to lift the brownies out once baked. Lightly grease the paper.

Melt butter and chocolate: Place the 115 g butter and 120 g chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler) or melt gently in 20–30 second bursts in a microwave, stirring between bursts, until smooth and glossy. Remove from heat and let cool for 3–5 minutes.

Whisk sugars and eggs: In a medium bowl, whisk together 200 g granulated sugar and 50 g light brown sugar. Add the 2 eggs and 1 tsp vanilla and whisk vigorously until combined and slightly thickened (about 1–2 minutes).

Combine chocolate and egg mixture: Pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a steady stream while whisking to incorporate. The mixture may look glossy and thick.

Fold dry ingredients: Sift together 75 g flour, 25 g cocoa powder and 1 tsp fine sea salt over the chocolate mixture. Gently fold with a rubber spatula until no dry streaks remain, taking care not to overmix. Fold in 80 g chopped fudge pieces until distributed evenly.

Bake: Pour batter into the prepared tin, smoothing the top. Bake in the preheated oven for 20–25 minutes — the center should still look slightly gooey but the edges set. A toothpick inserted near the center should come out with a few moist crumbs (not wet batter).

Cool and set: Remove from oven and let the brownie cool in the tin on a wire rack for 30 minutes, then lift out using the parchment overhang and cool completely (or refrigerate 20 minutes) before slicing into 6 generous squares.

Prepare honeycomb: If the honeycomb toffee is in a large slab, place it in a zip-top bag and crush gently with a rolling pin to get a mix of small shards and finer crumbs. Reserve approximately 60 g for sprinkling on top and 20 g for garnish.

Make the base: In a small saucepan over medium heat, combine 80 g dark brown sugar, 30 g butter and 1 tbs golden syrup. Stir until the butter melts and the sugar dissolves and the mixture begins to bubble lightly (about 2–3 minutes).

Add cream and chocolate: Carefully add 120 ml heavy cream while stirring (mixture will bubble). Bring to a gentle simmer for 1 minute, then remove from heat and add 60 g chopped dark chocolate. Let sit 1 minute, then whisk until smooth and glossy.

Finish the sauce: Stir in a pinch of sea salt and 0.5 tsp vanilla extract. If the sauce is too thick, warm gently and add up to 1–2 tbs extra cream to reach desired pouring consistency. Keep warm until ready to serve; it will thicken as it cools.

Warm brownie: If the brownies have been chilled, warm each brownie square briefly in a microwave for 10–15 seconds or in a 150°C (300°F) oven for 4–5 minutes until edges are warm and interior slightly gooey.

Plate: Place one warm brownie square on each of 4 dessert plates. Top each brownie with one scoop of vanilla ice cream.

Add toppings: Drizzle 2–3 tbs of the warm chocolate butterscotch sauce over each brownie and ice cream. Scatter 15–20 g crushed honeycomb over the top and sprinkle a few extra fudge pieces for texture.

Finish and serve: Sprinkle a tiny pinch of flaky sea salt over each plate if using. Serve immediately so ice cream contrasts with warm brownie and sauce.