❤️Millionaire Brownie Bars😎


For the Brownie Layer:

  • 110 g (1/2 Cup) Unsalted Butter
  • 110 g (3.9 oz) Dark Chocolate
  • 2 Eggs
  • 225 g (1 + 1/8 Cup) Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 60 g (1/2 Cup) Plain Flour
  • 2 tbsp Cocoa Powder

For the Caramel Layer:

  • 200 g (2/3 cup) Condensed Milk
  • 125 g (1/2 cup) Unsalted Butter
  • 125 g (2/3 cup) Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

For the Topping:

  • 150 g (5.3 oz) Milk Chocolate
  • Essential Equipment
  • 20 cm (8″) Square Baking Tin
  • Large Microwavable Bowl
  • Sugar Thermometer (Optional but handy)



For the Brownie:

1Grease and line your baking tin and preheat your oven to 180°C/Fan 170°C.

2Place the butter and dark chocolate in a bowl and melt in the microwave in 10 second intervals.

3One at a time, beat in the eggs until smooth.

4Add the sugar and mix until it doesn’t feel grainy on the bottom of the bowl anymore.

5Mix through the vanilla and salt then fold through the flour and cocoa powder until you can’t see any more streaks.

6Pour the batter into the prepared tin, smooth out and bake for 22-25 mins.

7Allow to cool completely.

For the Caramel:

1Place all the caramel ingredients into a medium saucepan and set over a low/medium heat.

2Stirring constantly, bring it to the boil. Then turn down the heat a little if you need to.

3Keep simmering and stirring constantly until the mixture becomes a thick and golden brown caramel. If using a thermometer (which I recommend) bring it to 107°C.

4While the caramel is still hot, pour it over the brownie and smooth out.

5Allow to cool completely.

For the Topping:

1Break the milk chocolate into a bowl and heat in the microwave in 10 second intervals. Stir well between each time.

2Once it’s two thirds melted, stir the rest of the way and don’t heat again.

3Pour over the caramel, smooth out and allow to set completely at room temperature.

4Once set, slice into 16 bars using a sharp knife.


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