Chilli Chocolate Millionaire's Shortbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You've got to try this recipe! My Chilli Chocolate Millionaire's Shortbread is an absolute showstopper that comes together in under an hour. The magic happens when rich dark chocolate meets a surprising kick of cayenne and chilli flakes, creating layers of sweet, spicy, and buttery indulgence. Dark chocolate is packed with antioxidants, and the best part? This is genuinely simple to make with ingredients you probably already have at home. No fancy techniques required, just butter, chocolate, and a willingness to embrace a little heat. Your friends will think you spent hours in the kitchen, but your secret's safe with me.
Ella x
Ingredients
- 200 gbutter
- 150 gcaster sugar
- 50 gcocoa powder
- 2 gsalt
- 300 gdark chocolate chips
- 1 gcayenne pepper
- 250 gflour
- 2 eggeggs
- 50 gchilli flakes
- 1 mlvanilla extract
- 250 gall-purpose flour
- 100 gunsalted butter
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F) and line an 18cm square baking tin with parchment paper.
Tip: Use a silicone mat for easy removal.
- 2
In a medium bowl, whisk together the flour, cocoa powder, salt, and chilli flakes.
Tip: Aim for an even distribution of chilli.
- 3
In a large bowl, beat the butter and caster sugar until light and fluffy.
Tip: This should take about 3-4 minutes with an electric mixer.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 6
Add the flour mixture to the butter mixture and stir until just combined.
Tip: Don't overmix.
- 7
Pour in the melted chocolate and stir until a dough forms.
Tip: This should take about 1-2 minutes with a wooden spoon.
- 8
Press the dough into the prepared baking tin.
Tip: Use a spatula or your hands to get it into the corners.
- 9
Bake for 20-25 minutes or until the edges are set and the center is slightly jiggly.
Tip: Remove from the oven and let cool completely in the tin.
- 10
Once cooled, melt the remaining 50g of butter and 50g of dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 11
Pour the melted butter and chocolate over the cooled shortbread.
Tip: Use a spatula to spread evenly.
- 12
refrigerate for at least 30 minutes before slicing and serving.
Tip: Cut into 6 equal squares for the perfect Millionaire's Shortbread.
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