3 layer brownie

A brownie on a buttery shortbread base, topped with a layer of caramel. Three layers, and you need all three.

Preparation 25 min, baking 45 min, cooling 1 hour, total approximately 2 hours 15 min. Makes 9 squares.

Why it works

The shortbread base is buttery and crisp, the brownie is rich and fudgy, and the caramel sits right in between. Every bite gives you all three. Dark chocolate keeps things bittersweet, so despite all that caramel, the result isn’t overly sweet.

What you need:

For the shortbread base:

• 150 g flour

• 100 g cold butter, cubed

• 50 g sugar

• A pinch of salt

For the brownie:

• 150 g dark chocolate

• 150 g butter

• 200 g sugar

• 3 eggs

• 80 g flour

• 30 g cocoa powder

• A pinch of salt

• Optional: a handful of white chocolate chunks

For the caramel:

• 5 tbsp Suboro Sea Salt or Suboro Dark Chocolate, plus extra to finish

Our tip: let the brownies cool completely before cutting them. Use a warm knife for clean, neat layers.

Method:

1. Preheat the oven to 170°C and line a 20 × 20 cm baking tin with baking paper.

2. Make the base first. Rub the flour, butter, sugar and salt together with your fingertips until the mixture resembles crumbs and starts to come together. Press firmly into the base of the tin.

3. Bake the base for 15 minutes, until just golden. Leave to cool briefly.

4. Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Leave to cool slightly.

5. Whisk the sugar and eggs until light and fluffy, then stir in the chocolate mixture.

6. Fold in the flour, cocoa powder and salt. Stir in the white chocolate, if using.

7. Carefully pour the batter over the caramel layer and smooth the surface.

8. Bake for 25–30 minutes. The centre should still be slightly soft.

9. Leave to cool completely, ideally for 1 hour in the fridge, then cut into 9 squares.

10. Stack the brownies on a plate and finish with a generous drizzle of Suboro.