The lovely Alice from @the_greedy_ginger shared her delicious Millionaire Chocolate Brownies recipe with us, and we can't get enough of them! A cross between two of our ultimate favourites, gooey chocolate brownies and millionaire shortbread, and not forgetting the Easter twist! The perfect indulgence and an excellent way to get through all that Easter chocolate!
Cooking time – 2.5 hours (a lot of cooling stages)
Makes – 15
Ingredients
For the Brownies
- 175g Butter
- 350g of Golden Caster Sugar
- Dash of Vanilla Essence
- 3 eggs
- 100g Plain Flour
- 1 tsp of Baking Powder
- 75g Cocoa Powder
For the Salted Caramel
- 300g Granulated Sugar
- 135g Butter
- 225ml Double cream
- Salt
Toppings
- Mini Eggs
- Chocolate
- Easter Eggs
Method:
- Start by making the brownies. Preheat the oven to 180℃ (Fan), and line a tin with baking parchment (be generous with this as you want high sides of baking parchment for the caramel layer later). Melt the butter on the hob slowly before pouring it into a mixing bowl with the sugar.
- Whisk the eggs in a separate bowl and add a little at a time, stirring to ensure it's all combined before adding the next lot. Repeat until all mixed in, and add a dash of vanilla essence.
- Weigh out the flour, baking powder and cocoa powder and sieve into the wet mix. Fold in the flour slowly, making sure you don’t knock all the air out - I use a big metal spoon at this point. Stir until all combined.
- Pour the brownie mix into the baking tray and put it in the oven for 25 – 30 minutes, depending on how gooey you like them.
- Test with a knife but be aware they will continue cooking slightly, so don’t be afraid to get them out when they still look a bit underdone. Leave them in the tray to cool as you will need this for building up the rest of the layers.
- When the brownies have been out of the oven for 10 minutes, start making the salted caramel. I highly recommend having all the ingredients weighed out as things happen quickly. Put the granulated sugar into a saucepan and stir constantly with a wooden spoon over a medium heat. This will begin to form clumps after a while before beginning to melt into an amber coloured syrup.
- Once all the sugar is melted, immediately add in the butter, stirring quickly and continuously. It will begin to rise up the pan and bubble, so be careful. Stir this until all the butter is melted, about 2 minutes. Slowly drizzle in the cream, again continuing to stir. As the caramel will need to be thick enough to set when cooled, it will be required to stay on the heat for a while, allowing it to thicken up. It will be bubbling quickly, so make sure to continue stirring. This will take 5 minutes.
- You can tell when it is ready by putting a cold teaspoon in to coat with some caramel and, when removed, waiting to see if it is thick enough not to drip from the spoon as it begins to cool. Remember that it will thicken a lot when cooled, so don’t panic that it is still runny, that’s how it should be at this stage. Take off the heat and add salt to taste. Set to one side to cool for 10 minutes before pouring over the brownies and placing the tray flat in the fridge to cool.
- Finally, crush up your Easter eggs using a rolling pin before placing them on the caramel layer after about 20 minutes of cooling time in the fridge. Return to fridge for an hour to completely cool and set.
- Best served with a lovely mug of tea in one of Sophie Allport’s beautiful mugs. Bliss.
If you enjoyed this delicious recipe, then you should check out Alice's blog and Instagram for more mouth-watering recipes. Tried the recipe? Let us know how you got on in the comments below.
Instagram: @the_greedy_ginger