Yes! You read that right, fudgy brownie studded with shortbread topped with caramel and chocolate. These decadent squares are just the thing to serve a crowd (and can be made ahead and keep brilliantly).
Step 1For the brownie, in a medium pan gently heat the butter and chocolate, stirring frequently, until melted and smooth. Remove from the heat and leave to cool for 5min.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Grease and line a rough 23 x 30.5cm baking/roasting tin with baking parchment, making sure the parchment comes above the edges of the tin.
Step 3Stir the sugar into the cooled chocolate mixture, followed by the eggs. Sift in the flour, cocoa powder and a pinch of fine salt and mix to combine. Mix in the shortbread. Scrape into the lined tin and smooth to level. Bake for 30min, or until a solid crust has formed.
Step 4For the caramel layer, in a clean medium pan over low-medium heat, whisk all the ingredients until the sugar dissolves. Increase the heat to medium and bubble, whisking constantly, for 10min, or until the mixture is an even caramel colour.
Step 5 Carefully pour the hot caramel over the warm brownie layer and spread to level with a spatula. Leave to cool for 30min.
Step 6 For the topping, melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside. Next melt the white chocolate in the same way in a separate bowl.
Step 7Pour the dark chocolate on to the cooled caramel layer. Dollop over spoonfuls of the melted white chocolate and gently marble in using a cocktail stick or cutlery knife, being careful not to disturb the caramel. Leave to set (chill if needed).
Step 8 To serve, transfer to a board with the help of the parchment. Slice into 24 squares and serve.
TO STORE:
Keep in an airtight container at room temperature for up to a week.
GH TIP:
For a sweeter, more child-friendly version, use milk chocolate in the topping instead of dark.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
