Millionaires Brownies!

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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!

4.75 from 4 votes
Millionaires Brownies!
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

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

Course: Traybakes
Cuisine: Brownies
Keyword: Millionaires
Servings: 16 Pieces
Calories: 521 kcal
Author: Jane's Patisserie
  • 195 g Unsalted Butter
  • 195 g Dark Chocolate
  • 3 Large Eggs
  • 275 g Caster Sugar
  • 90 g Plain Flour
  • 35 g Cocoa Powder
  • 200 g Milk Chocolate Chips
  • 200 g Unsalted Butter
  • 3 tbsp Caster Sugar
  • 4 tbsp Golden Syrup
  • 397 g Condensed Milk (one tin)
  • 200 g Milk Chocolate
  • 100 g 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! 

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

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

  12. 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**!

  13. Chop your treats into the separate pieces and enjoy!

Recipe Notes
  • 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!
Nutrition Facts
Millionaires Brownies!
Amount Per Serving
Calories 521 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Cholesterol 99mg33%
Sodium 66mg3%
Potassium 291mg8%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 58g64%
Protein 6g12%
Vitamin A 765IU15%
Vitamin C 0.7mg1%
Calcium 124mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.


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. Hi Jane. Made these today and they were delicious and relatively easy to make. I’ve made loads of your recipes and never had any issues so thank you very much!

  2. 5 stars
    These are delicious! Made them today and was the first time I had ever attempted caramel, and it’s fantastic! Perfect consistency. Thanks Jane for a fab recipe 🙂

  3. These are lovely. Made them a few times now . Even made them for work and they enjoyed them. Even if I don’t do the caramel and chocolate on top the brownie recipe is just as good .

  4. 4 stars
    I made these today and love it! But the only problem is my caramel is so hard, tastes lovely but cant cut into it and also very hard to bite into. Did I cook it too long? I waited for it to go brown and fudge like but it just set so hard? Or is that how’s it meant to be? Thank you!

  5. Hi, I made these today and they taste great but my caramel is too soft, so when I come to cut them, the caramel starts to spew out of the sides and I can’t get through the chocolate! I sat them at room temperature for about 20 minutes thinking that would help, but it didn’t! I think I had done my caramel wrong!?

    1. Do you mean you sat them at room temp for 20 minutes after they had been in the fridge? And It’s just that its a little soft. All you need to do is boil for a couple minutes longer. Also, either try ‘scoring’ the chocolate first, or heat your knife a bit if you’re struggling to cut them xx

  6. I loved making these brownies , the only problem I had was cutting them they got a bit messy , any tips ?

    1. If you took them straight out the fridge, leave at room temp for at least ten minutes to make it easier – but I also use a very large sharp knife to make it easier. Or you can set the whole thing at room temp, which will take longer, but then its easier to cut! X

  7. Hi, I made these once before and it went well. However, this time I must have done something wrong with the caramel. First it started sticking to the base (despite “frequent” stirring) and following your low/medium temp guide to a T. Then it seems the better separated from the entire mixture! I don’t think I can save this particular caramel mixture so I’m going to do it again. However, I don’t want to make the same mistake….problem is, I don’t know which bit I messed up! Help! Thanks x

    1. If it stuck, your pan wasn’t right, or the temperature was wrong. It’s hard to say you got the temp guide ‘to a T’ as its hard to say its the same, but it can happen to be higher temp if you used a larger ring then I did for example. Use a smaller ring, and make sure it doesn’t go too high. Also, make sure to use a heavy based saucepan, and stir a bit more frequently if not permanently and it should be fine! x

    1. Hiya! I don’t see why it can’t be but be careful when making the caramel as the quantity will be doubled as well obviously so make sure the pan is big enough and it doesn’t burn.

  8. Hi Jane, i know it has mentioned/linked in some of your recipe to the chocolate bar that you would buy in bulk. Would you mind sharing the link again? I’ve been going through your recipes whole morning and can’t seem to find it was mentioned in which recipe of yours! many thanks!

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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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