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Millionaires Brownies
Here is the recipe - I substituted the plain flour for gluten-free plain flour (and likewise with the baking powder) and it seemed to go down rather well.  I also swapped the vanilla pod seeds for 1 tsp of vanilla essence and I didn't add in the almond butter, and it seemed fine with these alterations!



  • 200g dark 70% cocoa chocolate

  • 4 eggs

  • 200g caster sugar

  • 150g light brown sugar

  • 250g butter, melted

  • Seeds from 1 vanilla pod

  • 120g plain flour

  • 25g cocoa

  • ½ tsp baking powder

  • Pinch of salt

  • 125g almond butter

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For the caramel

  • 200g butter

  • 379g can condensed milk

  • 4 tbsp golden syrup

  • 1 tsp sea salt crystals

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For the topping

  • 200g chocolate


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  1. <p style="font-style:inherit;font-size:1em;">Preheat the oven to 180°C/gas mark 4. First, make the brownies. Melt the chocolate and butter in a bowl set over a pan of barely simmering water.

  2. <p style="font-style:inherit;font-size:1em;">In a separate bowl whisk the eggs, sugar, and vanilla seeds together for 5 minutes.

  3. <p style="font-style:inherit;font-size:1em;">Sieve in the flour, cocoa, baking powder and salt, then fold until just combined.

  4. <p style="font-style:inherit;font-size:1em;">Finally stir in the melted chocolate and almond butter.

  5. <p style="font-style:inherit;font-size:1em;">Spoon into a greased and lined 23x32cm baking tin and bake for 35 minutes. Allow to cool.

  6. <p style="font-style:inherit;font-size:1em;">Meanwhile, make the caramel. Put all the ingredients in a pan and boil vigorously for 10 minutes, then set aside to cool a little.

  7. <p style="font-style:inherit;font-size:1em;">Pour the caramel over the brownies, allow to cool then chill in the fridge.

  8. <p style="font-style:inherit;font-size:1em;">Melt the chocolate for the topping in a bowl as before. Pour over the caramel and leave it to set.

  9. <p style="font-style:inherit;font-size:1em;">Once hard, cut the brownies into squares and serve.


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