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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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
Could you make these bite size and dip them in chocolate?
Absolutely, sounds yummy! x
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.
Is it possible to half this recipe and put in a tin that’s half the size ?
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
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!!
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.
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 🙁
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
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.
Oooh I would say you would get a better result with a ganache!
My brownies rose so much in the oven that there wasn’t any room to pour the caramel on top! What went wrong?
That sounds like you used a very shallow tin?!
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.
It can be, but it can sometimes also be the wrong ingredients (cocoa percentage for example) or even just your oven! x
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
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.
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
Made this recipe it looked amazing till I went to cut them up ? All the chocolate cracked any tips for next time????, x
Hey, try heating the knife or scoring the chocolate before cutting xx
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
Yes they can! x
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.
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
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 😊
I would just follow one of my blondie recipes and top it – this is a full size brownie! x