Millionaire pretzel brownies recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20 x 30cm tin with baking paper, leaving it to overhang. Bash the shortbread to crumbs and melt 85g butter in a pan over a low heat. Stir this through the shortbread crumbs, then press into the base of the tin. Bake for 15 mins until pale golden, then leave to cool for 3 mins to firm up slightly (it still needs to be slightly warm).
2. Spoon over the caramel (don’t stir or it will lose its thickness), then gently spread to give an even layer. Set aside. 
3. Meanwhile, melt the remaining butter in a pan over a low heat with the cocoa, sugars and chocolate. Once combined, set aside for 5 mins to cool slightly. Beat in the eggs, one by one, with a wooden spoon, until glossy. Stir in the flour; the mixture will be smooth but stiff.
4. Spoon the batter evenly over the caramelbiscuit base – don’t worry about smoothing it. Top with the pretzels, then bake for 35 mins until crisp and set with a gentle wobble in the middle.
5. Leave to cool on a wire rack. Once cool, chill for at least 1 hr (in the tin). Lift out of the tin using the baking paper. With the longest side facing you, cut 7 vertical strips, then cut twice horizontally to get 21 brownie bars. They will keep for up to 5 days in an airtight container. 

Tip: These are best made a day ahead, so the caramel has time to set fully.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.