You need these Millionaires Brownies in your life, ASAP! A rich and fudgy brownie base topped with an easy homemade caramel and finished off with lashings of chocolate. This one is a rib stickingly good time.

Filth, pure filth! That’s what this blog post is all about. I mean, who in their right mind would combine millionaires shortbread with a brownie? Me, that’s who, and I’m not sorry about it. Millionaires Brownies are the lovechild nobody really asked for, but everyone needed!

Making caramel is a bit daunting for a lot of people but it needn’t be. It’s actually way simpler than it seems, you’ve just got to treat it right. A bit like me, wink.

Tips for making caramel from scratch:

First, you need to start with a good quality, heavy bottomed saucepan. This helps distribute the heat evenly.
Second, you gotta keep it moving. Stir like your life depends on it, the second this mixture stops moving it burns to the bottom of the pan and leaves little burned bits in your caramel*.
Third, be careful! I cannot stress this part enough! Hot caramel is super dangerous and can give you a nasty burn if you spill it on yourself. Keep kids out of the room and handle with care.
Fourth, caramel is a nightmare to make on a ceramic hob. I don’t know what else to tell you. It’ll burn and you will curse.

*If your caramel does burn, it’s not the end of the world. Just pass the finished result through a sieve and it should catch all the little scorched bits.

When it comes to melting the white chocolate for the decorative feathering on top, do I have a tip for you. This comes from me being a lazy girl and not wanting to dirty another pan for the sake for 50g of chocolate but it’s a goodie. Simply boil some water and fill a mug to around the half way point. Pop the broken up white chocolate into a disposable piping bag and place the bag into the water. Let it sit for 5 minutes and Bob’s your uncle. White chocolate drizzle, ready to go without dirtying a dish. You can even rinse the piping bag out and reuse it for piping frosting at a later date or you can recycle it.

Here’s what you’re going to need for Millionaires Brownies:

Unsalted Butter – Make sure your butter is at room temperature before you start, this speeds everything up but you can use butter straight from the fridge if that’s all you have.
Caster Sugar – Fine grain sugar which dissolves quickly. Also known as Superfine Sugar.
Eggs – Always large, always free range!
Plain Flour – Sometimes called All Purpose flour.
Dark Chocolate – Also called Plain Chocolate or Bitter Sweet Chocolate. I like to use a 70% cocoa solid chocolate for my brownies but you can go higher if you like. Do not use milk chocolate as it’s far too sweet.
White Chocolate – For decoration, you can leave this out if you don’t want to use it.
Golden Syrup – A thick golden sugar syrup widely available in the UK. A good substitution would be Brown Rice Syrup or Light Corn Syrup.
Condensed Milk – Condensed milk is dairy milk with the water removed and added sugar. Available readily in tins in most supermarkets.

Tips for making Millionaires Brownies:

Can I use milk chocolate in the brownie layer? – No, milk chocolate is far too sweet and your brownie will come out super gross. Always use plain chocolate when making brownies. You can use a 70% solid chocolate if you’re not keen on the higher percentages but I wouldn’t recommend going any lower than that.
Can I freeze these brownies? – Yes! You can freeze the whole tray or individual brownies wrapped in a double layer of cling film for up to 3 months. Just defrost at room temperature.
Can I make them Gluten Free? – Yes, just use Doves Plain Flour Blend. It’s the best I’ve used for baking.
Do I have to make the caramel myself? – YES! Homemade caramel is the only way to go. If you try and cut corners by using a tin or a jar of ready made caramel it will be far too soft and your brownies will end up a gooey mess. Yes, they’ll still taste delicious but they just won’t look the part. Trust me, make the caramel, it’s easier than it seems.
My caramel is too soft/hard – If your caramel is too soft/hard it just means you didn’t cook it long enough/too long. You want to boil the caramel mixture anywhere between 5-7 minutes. As soon as it thickens up and darkens in colour, it should be ready. If you have a candy thermometer (super helpful when making caramel or jam) you’re looking for 245°F-250°F.
How long will these bad boys last? – Pop the cut brownies in an airtight Tupperware container and keep them in the fridge for up to 1 week.

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