Gluten free millionaire's shortbread brownies recipe: The perfect indulgent brownie with gooey caramel swirls and chunks of gluten free shortbread.
Preheat the oven to 180'C. Line an 8-inch square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
Use a spoon to 'dollop' splodges of caramel on top of the brownie mix and then swirl them in using a knife. You want a swirl effect, not for them to be mixed completely. Crush the biscuits roughly and then sprinkle them on top evenly. Press them gently into the brownie mix, so you can still see them.
Place the brownies in the centre of the oven and bake for 20-25 minutes. Once cooked, remove and cool completely on a wire tray before cutting. They may appear a little runny when you remove them from the oven but they will firm up as they cool - you want them fudgy not over-baked!