Millionaires Brownies!
Fudgey Chocolate Chips Brownies, Easy Homemade Caramel, Swirled Milk & White Chocolate… Millionaires Brownies are heavenly!
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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!