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 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!
Ingredients
Brownies
- 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)
Caramel
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk (one tin)
Topping
- 200 g Milk Chocolate
- 100 g White Chocolate
Instructions
- 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!
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!
ENJOY!
Find my other Brownie & Millionaires Recipes on my Recipes Page!
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J x
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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?
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
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?
Thankyou,
Sinead x
Hey! So typically a square tin = a round tin that’s 1″ bigger. So a 9×9″ square, is a 10″ round tin! x
LOVE LOVE LOVE!
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!
Could I incorporate shortbread as the name suggests it contains this ingredient?
The name is millionaires brownies = chocolate, caramel and brownie. You can add some shortbread in if you fancy though.
Can you freeze them ?
Yes!
Could you use stork instead of butter ?
For the brownies yes, and you can with the caramel but I prefer actual butter!
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?
That’s explained in a few of my millionaires posts, including the flapjack post – in general I much prefer this one!
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?
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!
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 ❤️
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!
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!
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 🙂
Looking yummy,delicious and awesome.Recipie was too good
Thanks!
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 .
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!
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
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!?
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
Are they freezable, they are delicious
Yes you can!! X
Amazing recipe! So yummy and always a hit with everyone!
I loved making these brownies , the only problem I had was cutting them they got a bit messy , any tips ?
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