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Millionaires Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews


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.


Units Scale

For the Brownie Layer:

  • 250g unsalted butter
  • 300g plain chocolate
  • 4 large, free range eggs
  • 350g caster sugar
  • 180g plain flour

For the Caramel Layer:

  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk

For the Chocolate Layer:

  • 300g plain chocolate
  • 50g unsalted butter
  • 50g white chocolate


For the Brownie Layer:

  1. Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
  3. Pour the batter into the prepared pan and smooth out. Bake for 30-35 minutes or until there is just a slight jiggle in the centre of the pan.  Allow to cool completely.

For the Caramel Layer:

  1. In a large, heavy based saucepan set over a medium heat pour the condensed milk, butter, sugar and golden syrup and stir together until melted. Once the sugar has disolved turn the heat up to high and allow to come to a boil while continuously stirring*. This mixture can catch very easily so never stop stirring, you gotta keep the spoon moving.  Boil for around 5 minutes, the mixture should thicken and turn a dark caramel colour.
  2. Pour the caramel over the cooled brownie and allow to set for 2hrs in the fridge.

For the Chocolate Layer:

  1. In a small, heavy based saucepan set over a medium heat melt the butter and chocolate together, stirring until smooth. Pour over the cooled caramel. 
  2. Pop the white chocolate in a piping bag and submerge in a cup of boiling water and let it sit for 5 minutes. Once the chocolate is melted snip the end off the bag and pipe lines over the plain chocolate layer. Use a cake skewer or a knife to marble the white chocolate and allow to set for an hour before slicing.


*Take care while making the caramel layer as it gets very hot and can burn easily. This step is not for little hands!

  • Prep Time: 30 minute plus chilling
  • Cook Time: 30 minutes plus chilling
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British