Millionaires Brownies!

Fudgey Chocolate Chips Brownies, Easy Homemade Caramel, Swirled Milk & White Chocolate… Millionaires Brownies are heavenly!

I have been wanting to do something else with a ‘Millionaires’ Theme ever since my Millionaires Flapjacks a few weeks ago. You all LOVED the flapjacks so much that I was amazed! I knew that people would probably like them, but not this much! But anyway, another Millionaires treat had to happen. So yeah, brownies.

I’ve seen a couple of recipes online, and even Mat Riley from GBBO posted one the other day, but I didnt want to change my norm. I merged my Triple Chocolate Brownies and Salted Caramel Millionaires Shortbread and it worked PERFECTLY! Oh my days, it honestly was ideal. I used only Milk Chocolate Chips inside the brownies as I didn’t want an overload, and it made it easier for me as I didn’t want to open another bag of chocolate at this point (I forgot I would have to for the topping but hey ho!). I used my classic Millionaires Caramel (without the salt) that I have used a couple of times now, and then swirly delicious chocolate on top. YUMYUMYUM.

I found out the hard way that Ceramic Hobs don’t make Caramel like this very well. This might only be the one I have though as its AWFUL. However, I went the extra mile, and I bought a gas camping stove purposely to be able to make caramel in the future. IT WAS PERFECT! So you know, I am all about great investment for this blog, and this little gas stove is clearly the one.

You can of course just make Salted Caramel Millionaires Shortbread, or even some regular Triple Chocolate Brownies… but they merge together so well. I can’t even keep up with how delicious a combination this is. I gave a few to some people at my work for a Baby Shower and they were a massive hit. My Trusty Taste Testers couldn’t get enough of them, and I was a little gutted that I had given so many away by the end of this. But do you know what that meant? I made myself an entire trayful and kept them all. Yup. ENJOY!

This recipe will make 16-25 delicious pieces of heaven!


– 195g Unsalted Butter
– 195g Dark Chocolate, chopped up
– 3 Large Eggs
– 275g Caster Sugar
– 90g Plain Flour
– 35g Cocoa Powder
– 200g Milk Chocolate Chips

– 200g Unsalted Butter
– 3 Tbsp Caster Sugar
– 4 Tbsp Golden Syrup
– 1x 397g Tin Condensed Milk

– 200g Milk Chocolate
– 100g White Chocolate


1) Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.

2) Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

3) Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

4) When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!

5) Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

6) Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25 minutes! Once baked, leave to cool in the tin completely.

7) In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

8) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

9) Pour the caramel onto the brownie base and leave to set. In the fridge would be faster!

10) Once set, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern. Chill the Brownies back in the fridge for another 1-2 hours until the Chocolate has gone hard**!

11) Chop your treats into the separate pieces and enjoy!

Tips and Ideas

You can use Milk/Dark/White Chocolate for the chocolate chips, but I would only use Dark Chocolate as the one you melt down in the beginning. You can’t taste that its Dark Chocolate, but you need the depth for the fudgeyness and to combat the sweetness!

I purposely only bake mine for 25 minutes in this one as I want them to be softer. As they may need to go into the fridge to set the Caramel and Chocolate, you don’t want the brownie to be too dry as it will just dry it out more!

Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!

These will last in an airtight container for up to 1 week if they last that long!


Find my other Brownie & Millionaires Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. When making millionaire shortbread I always have problems with the chocolate coming away from the caramel when trying to cut it up after. Any tips on how to make the chocolate stick better to the caramel, lol

  2. I made these at the weekend and absolutely loved them! So easy to follow and considering I’ve never made caramel before went surprisingly well. Will be making again, all were eaten within 2 days.

  3. I followed the recipe to the T, timings and temperatures but the brownie layer rose to twice size in the pictures. When I tried cutting them in squares the brownie layer crumbled into pieces. It’s a mess! Where did I go wrong?

    1. If it went wrong, then something wasn’t done correctly. Either your temperature in the oven is incorrect, you over mixed or under mixed the original mixture, and if it crumbled then it’s dry.. which means it was over baked.

  4. These look delicious! Definitely going to add the caramel to my next batch!
    Isn’t the brownie recipe the BBC one, though? The instructions even say the same thing ?

    1. Thanks! And its actually a standard brownie method and recipe used in many places. The brownie base is from my triple chocolate brownie recipe post which is linked in this post, and is inspired and altered from the BBC good foods one as the recipe is different in places, which is also mentioned in that post.

  5. I have made these twice (once for Easter, once to take to work just because) and I got lots of compliments! I am obsessed. I cut them up quite small so they would go around and that worked well. Such a crowd pleaser!

  6. These were amazing! I made them on Friday and they were gone by sat night. Of course they’re rich, it’s a brownie topped with caramel and more chocolate they are also so delicious and indulgent but not overly sweet, I got 20 bits out of mine. There is already a waiting list of people asking for me to make more.

    1. Awh that is amazing! I am so glad! And exactly, you don’t need a big slice but thats the best bit. Or, you can add a bit of salt to the caramel to make it less sweet! I hope everyone else liked them!

  7. I made these for a birthday cake yesterday as they sounded wonderful, but I only cut it into 12 which was a big mistake as everyone found them very rich. I would recommend cutting the bake into bite size pieces so that people can choose to eat more rather than be overcome with sweetness.
    Delicious, all the same!!

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