Millionaire’s Brownies

 

Wow, where do I even begin?! These have to be some of the most delicious brownies I think I have ever eaten! During the first lock down here in the UK I really got back into baking (as I’m sure lots of you did) and I came across Jane’s Patisserie on Instagram. ALL of her bakes look absolutely mouth watering so with Dan’s birthday coming up I decided I was going to take the plunge and give some of Jane’s Millionaires Brownies a go. Now clearly I’m no food photographer as these photos definitely don’t do them justice but Dan did declare that they were the best brownies he had ever eaten and usually he isn’t a brownie fan…I would call that a result!

To make these super gooey, delicious, moreish brownies you will need…

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

You’ll need to preheat your oven to 180C/160 fan and then head on over to Jane’s website where you will find the recipe along with lots of really helpful hints to get the perfect brownies!

 

Here are my brownies ready to go into the oven. I would say that a really helpful tip Jane shares is to be sure not to over mix your batter – you don’t want all the air to disappear as your brownies will take much longer to cook. You also need to be sure to whisk your eggs enough, if in doubt just whisk for a little longer.

 

Before making these brownies I hadn’t ever actually made caramel before (can you believe it?!). You can buy ready made caramel in tins which is what I had considered using but the recipe is very clear – for it to work you MUST make your own. It’s definitely not as daunting as it seems but do be careful as the caramel gets very very hot!

 

These brownies do take a little longer to make as you need your caramel to set and then the chocolate on top too but they are definitely worth it! A top tip is to make sure you don’t overcook your brownies as taking them in and out of the fridge can cause them to dry out. If they’re a little on the gooey side that’s absolutely fine as they will set further when chilled.

 

Over the last few weeks I’ve also had a go at Jane’s Mars Bar Brownies and her Lotus Biscoff Brownies (these were to die for!). Do you have a favourite brownie recipe? Please share in the comments, I’m always on the look out for new recipes to try. And do let us know if you have a go…you won’t regret it, promise!

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