Millionaire’s Chocolate Brownie Recipe

If you’re looking for a showstopper treat or indulgent dessert, then look no further than our Millionaire’s Chocolate Brownie.

We pair rich, dark chocolate with indulgent caramel in the ultimate and gooey chocolate brownie.

Millionaire’s Chocolate Brownies - makes 16 squares

For the Brownie

• 200g unsalted butter

• 200g dark chocolate

• 100g ground almonds

• 200g caster sugar

• 200g free range whole eggs or egg yolks

For the Caramel

• 100g sweetened uncondensed milk

• 75g soft light brown sugar

• 75g salted butter

For the Top

• 75g dark chocolate

• 75g milk chocolate

• Chopped up Mini Eggs

Method

Pre-heat the oven to 180°/160° Fan/gas mark 4. Grease and line a 20x20cm square cake tin.

Add the unsalted butter & dark chocolate to a heatproof bowl and set the bowl over a a pan of barely simmering water. Make sure the bowl doesn’t touch the water. Stir over the heat until melted and leave to cool slightly.

While the chocolate is cooling, whisk the egg caster sugar in a bowl until pale, fluffy and almost mousse-like. It should leave a streak for a few seconds before disappearing when you trail your whisk through it.

When the chocolate mixture has cooled slightly, gently fold this into the egg mixture, then fold in the almonds.

Add to the tin and bake for 25-30 minutes. It should have an ever so slight wobble in the middle which will carry on cooking as it cools. Remove and leave to cool for at least an hour or until fully cool and then pop it in the fridge for at least an hour.

Meanwhile, make the caramel. Add the sweetened condensed milk, salted butter and dark brown soft brown sugar to a pan and melt slowly on a low heat. Turn the heat up, and whisking continuously, bring to the boil. Once it has boiled, turn the heat down to low and cook for about 5 minutes or until the mixture has thickened, stirring all the while so it doesn’t catch.

Set aside until slightly cool, then spread the caramel evenly over the brownie. Leave to cool for around 1-2 hours then pop it in the fridge again for at least one hour.

Once cool, break the milk & dark chocolate into a heatproof bowl and set over a pan of barely simmering water. Slowly melt the chocolate, whilst stirring so it doesn’t catch. When it has fully melted, spread it over the caramel. The caramel should be quite cold at this point so the chocolate doesn’t melt into it. If it isn’t, put it back in the fridge until it is.

Leave to set. Once set, use a warm knife to slice into squares and enjoy! To make it even more indulgent, enjoy it with Gonzalez Byass’ rich and creamy Solera 1847.

We’ve upgraded our Millionaire’s Chocolate Brownies for Easter!