Extra-rich inverted Millionaires Shortbread Brownie 🤤 | Cupcake Jemma

foreign and welcome back to the cupcake Gemma Channel with me Gemma thank you all very much for being here now I've got something really special to show you and it all started with a mistake so a few weeks ago I was testing recipes for butterscotch to traditionally made with light brown sugar and I thought I wonder what will happen if I make it with muscovado that deeply molassesy sugar so I started making it and then I kind of forgot about it on the hob and I cooked it for too long and so I thought oh no well this isn't the one is it so I put it into a container I just kind of forgot about it for the day and when I came back to it later during the cleanup I thought I'll just taste it just to see what it's like and it was really delicious like really delicious and it had this really really great texture like a little bit like soft a little bit bitey not Oozy and I thought this is the perfect thing for a millionaire shortbread but you guys don't need another recipe for Millionaire's shortbread they've been around for donkey's years and thus the millionaire shortbread brownie was born so this is going to be a delicious fudgy chocolate brownie really lovely and Rich and then a topping of that accidental toffee and then on top of that some lovely chocolate topping and just for Nostalgia and a nod to the old school a little round of buttery shortbread on top what's not to like so obviously we're going to start with the chocolate brownie and this is our classic crumbs and doilies brownie base so I've already melted my chocolate and butter together that's in this bowl and you need 165 grams of each of those melted together either over a ban Marie gently just stirring every now and then to combine it or in a microwave in 30 second blasts again stirring and then just leave it to cool because you don't want it to be too hot because we'll add it to the eggs and we don't want to scramble those eggs speaking of eggs I've got three of those so I'm going to crack those straight into my bowl then add 330 grams of caster sugar and pop your balloon whisk attachment on and then get it going starting slow and then increasing it to quite a high speed you're going to whip these out for about three minutes and they are looking perfect they've basically doubled maybe even tripled in volume they've gone really nice and pale so you don't want to under whip it because the sugar won't be dissolved enough and it won't get that nice like crispy papery top that you get on the brownie anyway it's now time to take your melted chocolate mixture which is now a bit cool but still liquid so just pour that in along with one teaspoon of good quality vanilla extract and then get that going on a slow speed this time you want to gently fold it through with your whisk while that's going around you can sift your dry ingredients together so I've got 135 grams of plain flour and I'm going to add 45 grams of good quality cocoa powder and half a teaspoon of salt and half a teaspoon of baking powder just Shuffle that through the sieve and then it's ready to add so just add your dry ingredients while the Whisk is still going around nice and slowly just to fold those through and that's pretty well mixed but there is always a little bit in the mixer that doesn't quite make it in so I like to always finish it by hand either with a spatula or sometimes I just like to use the Whisk itself just to scrape the sides down scrape the bowl and just make sure all those little nuggets of dry ingredients are in there and that's looking pretty good and you should end up with this lovely like rich dark brown batter it's quite thick but not stiff and now I've got an eight inch tin I've already oh where's my cloth I've got a chocolatey hand i'm already lined it and well greased it and lined it on the bottom and the side so it's really important to do the side here because we're going to build this up and we want to make sure none of it gets stuck to at any point so here it is and as you can see oh it's like Charlie in the Chocolate Factory every time I pour it in it's absolutely delicious looking cool so there's quite a stiff batter so you'll probably need to level it out with a palette knife just to make sure it bakes nice and evenly and now it is time to bake it so I've got my oven preheated to 170 degrees C it's a fan assisted oven I'm going to put it in and start with a 28 minutes on my timer I'll check it at 28 with a skewer you want to aim for a skewer to come out not quite clean if you want that nice fudgy texture but if you like a cakeier brownie weird just do it for a little bit longer [Music] now as usual with a brownie once it's baked and cooled you want to put it into the fridge to chill completely that way you get that lovely fudgy texture so this has been chilling out for a few hours and it's nice and cold so we can get on with making The Accidental toffee layer now what I love about this I don't know what it's called I'm calling it accidental toffee um is it's just like soft and nice bitey but it doesn't ooze everywhere once you've cut it which makes it perfect for things like this because when you portion them out and then leave them for like an hour or so what you don't want is for the filling to just be like more so this is great so we're going to start by melting the muscovado sugar and the butter together so I've got 150 grams of each of those pop them into a saucepan and make sure it's a big enough saucepan that can take a bit of bubbling and then the muscovado as well and you can do this with dark brown sugar but it just doesn't have that really really molassesy flavor that added love so much and you want to set that over a sort of low medium heat and just let it melt together at first and then get your spatula in there and start to give it a stir and stir it every now and then what you're looking for is for the grains of sugar to be mostly dissolved if not completely dissolved once that's ready you can add the cream so I've got 400 grams of double cream I'm going to add that slowly a little bit at a time just giving it a really good stir after each little bit and then when all the creams in you can add a teaspoon of vanilla extract and a quarter of a teaspoon of salt and just mix that in together before putting it back onto a low heat at this point you can put a thermometer in there like a sugar thermometer or even just a probe thermometer and just let that bubble away it'll take about anywhere between 10 and 20 minutes depending on how hot you've got it and you want to get it to 105 degrees and that is going to let you have this lovely bitey slightly chewy texture what you might find when you make this yourself is that when it gets to the right temperature especially if it's been a little bit hot the butter can kind of split out do not panic if that happens grab a whisk and just whisk it all back in together I promise you it will come out good and then once it's all in one nice smooth mixture you can pour it directly over the top of your cooled chilled brownie here we go and just give it a little bit of a shuffle around with the palette knife just to make sure it's nice and even and then it needs to cool because it's obviously pretty hot so once it's cool room temperature whack it into the fridge to chill down completely I'm back guys and my brownie with its accidental toffee toffing is all cold and ready to be finished off um so normally with a Millionaire's shortbread you just put like melted chocolate and then it would solidify and that's great but it makes it really difficult to cut because once the chocolate is solid it can crack when your knife goes through it so I wanted to do something which has a little bit more give to it and keeps the chocolate bits so softer so I'm going to be melting together 140 grams of dark chocolate I'm using 50 solid chocolate here I've also got 60 grams of butter in your go and 20 grams of golden syrup this sticky sticky stuff if you don't have access to Golden syrup you can use corn syrup or liquid glucose or even honey or maple syrup although that will have a slightly different effect and then finish it off with a pinch of salt and then you want to put it onto a bain marie just to heat really gently stirring every now and then until it's all combined so it's ready and you want to end up with this lovely like silky smooth mixture and if you wanted to you could do this in a microwave if you didn't want to do the ban Marie thing you just need to do a 30 second burst just staring after each first and then when it's ready just pour it directly on and it should start to sort of set quite quickly because if your Brownie's been in the fridge it'll be nice and cold but just tease it into all the edges with a palette knife nice and level and then you could leave it there but why would you do that when you could also do it drizzle of milk chocolate just to give it a little bit more Pizzazz on the top otherwise it's you know just Brown now we get two shades of brown [Music] foreign obviously this is a Millionaire's shortbread brownie where is the shortbread you might ask well it's right there guys I bake this while my brownie was cooling down in the fridge and it's really really simple you want to get a bowl and put 75 grams of soft butter and 30 grams of caster sugar along with half a teaspoon of vanilla extract and just using a wooden spoon or a spatula just mix it until it's all combined then add 115 grams of plain flour and half a teaspoon of salt and you'll just keep stirring it until eventually clumps will begin to form it will look like a sort of Shaggy breadcrumb mixture at this point you can squeeze it together with your hands and maybe empty it out onto the worktop as well just to give it a brief need you don't want to overwork it otherwise you'll lose that lovely shortness once it's ready you can roll it out to about five millimeters thick or even less using a floured rolling pin and then chomp out circles no bigger than two inches in diameter pop them all onto a lime baking sheet and bake them at 170 degrees C for around 10 minutes until the tops are slightly golden thank you foreign and then you just want to put that into the fridge to set it'll take about 20 minutes [Music] thank you [Music] and it is ready guys look at this Beast now it was in the fridge to set for about half an hour and as you can see we've got these beautiful layers of that fudgy brownie the yummy accidental toffee whatever it's called and then the chocolate topping and then this little button of Joy up here so let's have a go whoa um that is Lush Excuse me while I chew um I should have taken a smaller mouthful you've got that fudgy chocolate brownie which is classic the texture of The Accidental toffee is so nice to bite through like it's it's just got this really soft almost fudgy texture I love it but you'll find it will not budge like you will leave that out for the day and it won't go anywhere and then that lovely lovely Rich ganache on top and um I need to get in there to get some of this oh yeah buttery shortbread hit of nostalgia just for old time's sake I love it well I hope you enjoy making that don't forget you must tag us you simply must tag us on Instagram using cupcakejemma we love seeing how you get on with our bakes and there's a ton of ways you can support the channel you can subscribe to the channel hit the notification Bell just so that you don't miss any of our uploads we love it when you do that if you want to go even further and if you're in a position to you can always buy merch from the cupcakejamma.com we've got a variety of lovely uh delightful things oven gloves um what have we got tote bags all sorts um if you haven't got the book yet of course you can buy that from us as well directly it does cost a little bit more money but you can get a signed copy and also you get a bookmark in there which will give you little tokens to use in our Soho shop you don't get that on the unnameable massive corporate machines and they don't need your money so come to us um also if you want to support the channel you can join our Bay Club over on patreon we'll pop a link down there if you want to join in you get extra content behind the scenes stuff you get downloadable PDFs and loads more so do that we really appreciate you when you do that but we appreciate you regardless we just appreciate you being here so thanks so much for joining us I'm going to just try and work my way through this massive piece of brownie oh hang on let me know if you've had a mistake that's turned out amazing because I think that this is the beauty of this recipe right I made a mistake and it all worked out for the best so if something similar has happened to you let us know in the comments box we'd love to hear about it right I think that's it for me catch you later oh goodness should be allowed [Music]

Channel: CupcakeJemma

Views: 87,987

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, dessert

Id: 5-s-YhBuOb0

Length: 13min 42sec (822 seconds)

Published: Thu Jun 15 2023