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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 Millionaire’s 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 didn’t 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 triple Chocolate Chips inside the brownies, 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. YUM YUM YUM.

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. 

The method for baking the brownie part is the same as the rest of them on my blog – my Triple Chocolate Brownies are sinful as they’re so so epic. They’re gooey perfection. And they make the perfect base for these! It’s the same recipe – just topped with the rest of the millionaires’ goodness. 

I also will say it over and over – you must make the caramel from scratch. Cheating and using a ready-made caramel will not work for a recipe like this – I always get questions asking how to make ready-made caramel set better, and you just can’t. You need to make it from scratch, and it’s much easier than you think!

I have several videos now of making caramel from scratch, including some on youtube. You have to be patient, and it’ll be fine. Constantly stir the caramel, with a flat bottomed spatula to prevent any catching – boil it on medium-high heat, and don’t leave it alone for a second. It really can take between 5-7 minutes. 

If your caramel is too soft once set, it wasn’t boiled for long enough. If it’s too hard after being stored in the fridge, it was boiled for too long, or on slightly too high a heat. Let it rest at room temperature instead of keeping it in the fridge, and it’ll be better! 

The chocolate topping is quite easy – you can use whatever chocolate you fancy, but I used a mixture of milk and white. I swirl the two together and creates a wonderful pattern. However, this is obviously optional – you can just use one type of chocolate as it means you only need one bowl rather than two… less washing up! Either way, I hope you love these!

Millionaires Brownies!

Fudgey Chocolate Chips Brownies, Easy Homemade Caramel, Swirled Milk & White Chocolate… Millionaires Brownies are heavenly!
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Category: Traybakes
Type: Brownies
Keyword: Millionaires
Prep Time: 25 minutes
Cook Time: 30 minutes
Setting Time: 3 hours
Total Time: 3 hours 55 minutes
Servings: 16 Pieces
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 Triple Chocolate Chips (or chopped chocolate)


  • 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


  • Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.
  • 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!
  • 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!
  • 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!
  • 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!
  • 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.
  • 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.
  • 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!
  • Pour the caramel onto the brownie base and leave to set. In the fridge would be faster!
  • 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**!
  • Chop your treats into the separate pieces and enjoy!


  • 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. Morgan Oswald on May 8, 2024 at 11:49 am

    Is the dark chocolate very strong in the brownie?If so could I use a mixture of dark and milk chocolate? What would the ratiobe?

    • Jane's Patisserie on May 8, 2024 at 11:55 am

      Hiya – no, you need to use the dark chocolate in the base for the best bake x

  2. Lisa Waters on March 10, 2023 at 7:15 pm

    Hi jane, i only have a 8″ pan so i was wondering what measurements i should change to make it more suitable? Or should i change cooking time instead? Thanks x

  3. Vicki on September 17, 2022 at 3:30 pm

    Could you make these bite size and dip them in chocolate?

    • Jane's Patisserie on October 6, 2022 at 3:22 pm

      Absolutely, sounds yummy! x

  4. Debbie on August 28, 2022 at 1:12 pm

    5 stars
    Used my glass top hob as no room in tiny kitchen even for a camping stove, caramel turned out perfect 4th time making millionares about to do brownies, i keep my pot handle when making caramel lifted on one side so full base not on glass hob, takes a bit longer, no burning and perfect caramel everytime. Thank you for amazing recipes.

  5. Lisa on September 30, 2021 at 8:07 am

    Is it possible to half this recipe and put in a tin that’s half the size ?

    • Jane's Patisserie on October 1, 2021 at 3:41 pm

      Half the recipe is a 7″ tin, so half the ingredients! Or, make the full batch, and freeze what you don’t want at the moment as they do freeze well! x

  6. Leah on May 21, 2021 at 9:37 pm

    Hey, planning on making this at the weekend! I only have an 8” square tin, how would this Impact the quantities or cooking time?

    Always love your recipes!!

  7. Vicki on April 10, 2021 at 8:43 pm

    I made these today and although they are absolutely delicious, I found the layer of brownies to be a little too thick and would prefer a thinner layer so that they don’t overpower the caramel. How would I scale down the brownie recipe? I’ve made your other shortbread versions and use the smaller amount of shortbread you suggest.

  8. Lucy on March 19, 2021 at 10:02 pm

    4 stars
    I love this recipe it always taste amazing! My only issue is that they NEVER look as perfect as yours! My caramel never sets like that. No matter whether I put in the fridge or keep it at room temperature I go to cut it and the caramel goes all down the sides, basically everywhere apart from on top of the brownie?

    Any ideas as to what I’m doing wrong? I just want it to look like your pictures 🙁

    • Jane's Patisserie on March 22, 2021 at 4:27 pm

      It’s worth watching my YouTube video on millionaires shortbread as that focuses on the caramel bit, and its the same as on this! x

  9. Gemma Quinn on March 15, 2021 at 4:41 pm

    Hi Jane,

    This recipe looks amazing. My sister turns 40 at the weekend and 2 of her favourites are brownie and a millionaire slice so this recipe is absolutely perfect. I am going to try to make this recipe into a sausage dog shape(her other favourite). I’m thinking of carving the shape out without the melted chocolate on top to prevent cracking. My question is would I be better covering the whole thing in melted chocolate or should I cover it in a chocolate ganache so I can ice and decorate like I would a cake.

    • Jane's Patisserie on March 23, 2021 at 3:17 pm

      Oooh I would say you would get a better result with a ganache!

  10. Lola on March 8, 2021 at 6:46 pm

    My brownies rose so much in the oven that there wasn’t any room to pour the caramel on top! What went wrong?

    • Jane's Patisserie on March 8, 2021 at 7:25 pm

      That sounds like you used a very shallow tin?!

  11. Namra on January 28, 2021 at 1:41 pm

    Hi Jane,

    Whenever I bake brownies they always sink in the middle and burn on the sides. I have heard that this can be because of over mixing. I stop mixing (with a spatula) once all the ingredients have been incorporated. What can I do to prevent this?

    Great recipes. I love making them with my kids.

    • Jane's Patisserie on January 28, 2021 at 7:31 pm

      It can be, but it can sometimes also be the wrong ingredients (cocoa percentage for example) or even just your oven! x

  12. Rachel Bosley on December 9, 2020 at 5:18 pm

    5 stars
    Wowzers is all I can say. Followed this recipe exactly for my friends 60th Birthday postal treat. Luckily there was a tiny bit left for me to eat – dangerous though, as I didn’t want to give the rest away! Recipe was perfect, easy to follow, and goodness me they were delicious xx

  13. Danni on November 20, 2020 at 6:09 pm

    4 stars
    Absolutely love baking your recipes they’re so easy to follow! But with brownies how do you tell the difference between a fudgy brownie and an underdone/raw one? I always think the middle section turns out too wet and wonder if that’s still raw.

    • Jane's Patisserie on November 20, 2020 at 8:13 pm

      It’s hard to say really, but I always look for a slight wobble in the mix. Then, storing the brownies in the fridge helps as that firms them up nicely! A skewer test isn’t always the best because of chocolate chips, but if it comes out completely covered in raw mixture then they aren’t quite done! x

    • sam pettit on May 30, 2021 at 7:35 am

      Made this recipe it looked amazing till I went to cut them up ? All the chocolate cracked any tips for next time????, x

    • Jane's Patisserie on June 4, 2021 at 10:30 am

      Hey, try heating the knife or scoring the chocolate before cutting xx

  14. Jessica on October 10, 2020 at 3:51 pm

    Can this be made gluten free by using gluten free flour? I really want to try this recipe but my brothers just become gluten free. Thank you x

  15. Jaime on October 9, 2020 at 7:01 pm

    My caramel separated too. The butter floated to the top so I poured it off. I don’t know what when wrong. I did use Sweetened Condensed milk (Am in the US have have either evaporated milk or sweetened milk). I piut the caramel on the brownies. it’s cooling now. We’ll see how it goes. They’re for a birthday.

    • Jane's Patisserie on October 10, 2020 at 8:20 am

      Hey, all you have to do is take it off the heat and beat like crazy and it can come back together. All it means is that it was over heating x

  16. Danielle on October 5, 2020 at 6:30 pm

    Hi, I’m wanting to make these but with a blondie base instead of a brownie base? Would I have to reduce a blondie recipe so that there is less or should I use the full recipe amounts? Thank you 😊

    • Jane's Patisserie on October 7, 2020 at 2:25 pm

      I would just follow one of my blondie recipes and top it – this is a full size brownie! x

  17. Daniel on May 25, 2020 at 10:26 pm

    5 stars
    Love your recipes & these are absolutely delicious.

    What’s the best way to store these millionaires Brownies?
    Wanted to keep them in fridge but worried they might go hard & dry?

    • Jane's Patisserie on May 26, 2020 at 11:03 am

      You can definitely still keep them in the fridge – the brownie will only dry out if it’s over baked and that’s quite hard! Xx

  18. Sinead Hislam on May 14, 2020 at 1:19 pm

    Hi Jane,
    I was hoping to try this recipe on the weekend, however I haven’t got the right size
    square tin and it’s proving hard to get at the moment with lockdown. Do you think I could make this in
    a round springform or normal tin? And if so what size would you go for?


    Sinead x

    • Jane's Patisserie on May 14, 2020 at 1:59 pm

      Hey! So typically a square tin = a round tin that’s 1″ bigger. So a 9×9″ square, is a 10″ round tin! x

  19. Kathryn Jade on May 3, 2020 at 8:59 pm

    5 stars
    I have been baking your recipes for a few years now and I try to do new ones each time. This time I just happen to make these as it combines my two favourites, brownies and millionaires shortbread, and oh my! I am so glad I chose to bake these today as they have well and truly given me my chocolate and sugar fix. Plus they are a complete hit with my family so I can guarantee I will be baking these again, Thanks for the fab recipe!

  20. Frances Borrell on April 28, 2020 at 1:37 pm

    Could I incorporate shortbread as the name suggests it contains this ingredient?

    • Jane's Patisserie on April 28, 2020 at 2:44 pm

      The name is millionaires brownies = chocolate, caramel and brownie. You can add some shortbread in if you fancy though.

  21. Megan on February 20, 2020 at 4:21 pm

    Can you freeze them ?

  22. Heather on January 29, 2020 at 11:57 am

    Could you use stork instead of butter ?

    • Jane's Patisserie on January 29, 2020 at 2:30 pm

      For the brownies yes, and you can with the caramel but I prefer actual butter!

    • Heather on January 31, 2020 at 11:28 am

      Okay thank you 🙂 also is there a reason you use golden syrup and caster sugar where as the millionaires flapjack that I make of yours and love 😍 uses light brown sugar but no golden Syrup?

    • Jane's Patisserie on February 1, 2020 at 9:59 pm

      That’s explained in a few of my millionaires posts, including the flapjack post – in general I much prefer this one!

  23. Mark on November 13, 2019 at 12:09 pm

    5 stars
    Made these last night, was my second attempt at caramel as I well overdid the first and was rock solid. But this time was perfect.
    They’ve gone down very well at work!
    One question though, how do you avoid the brownie getting quite wet on the bottom? I baked for slightly longer than the recipe and while I love a gooey brownie, once at room temp they were messy to eat. Did I do something wrong or is that just what happens?

    • Jane's Patisserie on November 13, 2019 at 1:14 pm

      That probably means that you didn’t whisk the eggs/sugar to a thick enough mousse, or didn’t fold carefully enough so the brownies were too liquid = too long to bake. I would also advise using as dark a chocolate as possible as the darker the better the bake!

    • Alison Matthews on July 21, 2020 at 3:19 pm

      Hi Jane
      This looks amazing and I’m definitely going to try this but one question – I only have a tin of caramel flavoured condensed milk – is this the caramel you say not to use? Could I use it in your caramel recipe instead of plain condensed milk?
      Looking forward to a chocolate caramel brownie fest later ❤️

    • Jane's Patisserie on July 21, 2020 at 8:07 pm

      So the reason I say not to use that caramel for millionaires, is people to to just pour that tin onto the base and expect it to set, which it won’t. You can use it to make the caramel yourself still, but the colour is darker and it might be slightly different texture!

  24. Sarah Jones on June 27, 2019 at 9:53 pm

    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!

  25. Ellie on January 13, 2019 at 7:39 pm

    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 🙂

  26. mid land bakers on September 24, 2018 at 5:56 pm

    5 stars
    Looking yummy,delicious and awesome.Recipie was too good

  27. Megan Peacey on September 20, 2018 at 3:10 pm

    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 .

  28. Beth on August 19, 2018 at 7:06 pm

    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!

    • Jane's Patisserie on August 19, 2018 at 8:35 pm

      You’ve done it for too long. Chances are, you just did it a minute or two too long and thats it. Either do it at the same heat for less time, or reduce the heat x

  29. Abbie on June 28, 2018 at 8:18 pm

    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!?

    • Jane's Patisserie on June 28, 2018 at 9:32 pm

      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

  30. Hayley on May 29, 2018 at 9:14 pm

    Are they freezable, they are delicious

    • Jane's Patisserie on May 30, 2018 at 8:50 pm

      Yes you can!! X

    • Becca on July 18, 2019 at 4:36 pm

      5 stars
      Amazing recipe! So yummy and always a hit with everyone!

  31. Natalie Fleming on April 9, 2018 at 8:38 am

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

    • Jane's Patisserie on April 9, 2018 at 8:26 pm

      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

  32. Rhianna on March 30, 2018 at 1:54 pm

    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

    • Jane's Patisserie on March 30, 2018 at 7:22 pm

      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

  33. Kat on March 10, 2018 at 8:56 am

    Can this recipe be doubled? Like have you tried a 9×13″ dish? I want to make these for a potluck. Thank you!

    • Jane's Patisserie on March 10, 2018 at 9:43 am

      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.

  34. Julie on February 8, 2018 at 9:15 pm

    I made these today. They’re amazing!

  35. amanda on January 18, 2018 at 1:04 pm

    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!

    • Jane's Patisserie on January 20, 2018 at 8:05 pm

      It’s Callebaut chocolate.

    • Amanda on January 22, 2018 at 12:05 pm

      thanks alot Jane! 🙂

  36. Kath on December 1, 2017 at 9:13 pm

    instead of making the caramel with condensed milk etc would it work with Dulche de leche instead (Carnation Caramel)?

    • Jane's Patisserie on December 1, 2017 at 9:53 pm

      Hiya – No it wouldn’t. That caramel does not set, you need to make it yourself.

  37. Ray on November 8, 2017 at 2:43 pm

    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

    • Jane's Patisserie on November 8, 2017 at 6:19 pm

      Set your caramel at room temperature rather than in a fridge so its slightly warmer when you put the chocolate on.

  38. Kaelyn Sumner on October 11, 2017 at 6:13 pm

    Can you put the recipe in American mesuremeants. Please

    • Jane's Patisserie on October 12, 2017 at 4:17 pm

      Hiya – no sorry I work in grams and accurate measurements so I only post what I know – you can look at my Helpful Tips page, or google the ingredients for your weight.

  39. Katie Flavell on October 9, 2017 at 3:45 pm

    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.

  40. Lily on September 22, 2017 at 10:24 am

    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?

    • Jane's Patisserie on September 22, 2017 at 2:54 pm

      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.

  41. Ana on September 19, 2017 at 5:33 pm

    Those swirls are inviting. Pinned your recipe; will try soon! ❤

  42. Emily on September 14, 2017 at 3:56 pm

    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 ?

    • Jane's Patisserie on September 14, 2017 at 8:59 pm

      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.

  43. Olivia on May 8, 2017 at 5:24 pm

    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!

  44. Claire on February 27, 2017 at 6:14 pm

    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.

    • Jane's Patisserie on February 27, 2017 at 6:18 pm

      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!

  45. Pat Strong on February 27, 2017 at 10:13 am

    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!!

    • Jane's Patisserie on February 27, 2017 at 10:19 am

      I cut mine into 16/25 pieces as the recipe states and never have an issue ?

  46. Kayleigh on February 23, 2017 at 4:18 pm

    These sound amazing! I’ve never heard of millionaires brownies before but they sure do look delicious 🙂

    Kayleigh | anenthusiasmfor.blogspot.co.uk

    • Jane's Patisserie on February 24, 2017 at 5:53 pm

      I hadn’t till recently either! They’re definitely my new favourite!

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