Millionaire brownies recipe



RECIPE

Brownie base 170g dark choc 110g unsalted butter 200g caster sugar 2 eggs 1tsp vanilla essence, or ½ a pod. 110g plain flour (Strong if you have it). ¼ tsp baking powder.

For caramel 1 tin condensed milk ( or the stuff that is already made into caramel, dulce de leche, saving time boiling the can)

Topping 150g Melted Milk choc 30g butter melted

Method

For caramel.

Place the tin of condensed milk, unopened in a pan covered with water. Bring to the boil, then turn down to low and cook for 3 hours. Top up as needed to keep the can covered. Leave to cool before opening as it can scald you with hot caramel if opened while hot!

For brownie

1 Melt choc and butter together over Bain Marie till smooth. Leave to cool slightly

2 lightly whisk eggs, vanilla and sugar together

3 Fold eggs into chocolate until combined

4 seive flour and baking powder, and fold into chocolate mix

5 pour into a suitable sized baking paper lined tray

6 bake at around 180°c for about 20-25 mins. The top should be a crust but still slightly sticky in the centre when poked with a skewer. It will continue to cook while cooling down. So you get a nice chewy brownie like it is in the picture!

7 push the brownie down a bit so the outside of the brownie acts as a barrier so it holds the caramel in. Pour and spread over the cooled caramel, about 1cm thick. It's ok if it goes over the edges, it will set and hold in place. You won't need to use the whole tin, freeze the rest and use it for the next one. Place in the freezer or fridge to set.

Topping

8 melt the milk chocolate and butter together and spread over the set caramel. About the same thickness as the caramel. Pop in the fridge to set a little. Melt some white chocolate and spoon or pipe over the brownie. Feel free to use other topping than white chocolate. You could use caramel pieces, Maldon salt flakes, or whatever you like really

9 Leave the chocolate to set in the fridge, then cut into portions you like. Or just eat it immediately. Best served at room temperature, so the caramel and brownie is soft.

Safe to freeze.

You can use different brownie recipes and caramel recipes, if you know one that you like and works for you. Also try mixing in some Maldon salt into the caramel while warm to make salted millionaire brownies! Or sprinkle a bit on top while your making it!


Credit: https://www.reddit.com/r/food/comments/kobslm/homemade_millionaire_brownies/

Comments

Post a Comment

Popular posts from this blog

Dino Ribs recipe

Image
  Ingredients: 7 lb Beef Chuck Short Rib (Dino Ribs) ChupacabraRub Season-All and Brisket Magic Spritz: water and apple cider vinegar 1:1 ratio 1 chimney of oak lump charcoal 5 post oak smoking logs Preparation: Trim the excess fat from the top of the Dino ribs. Let come to room temperature and season the top and sides of the ribs. (We used ChupacabraRub, but you can substitute with your favorite bbq rubs or just salt and pepper 1:1 ratio) Bring the smoker to a constant temperature of 275°F. Place the ribs in the middle of the smoker. After 1 hour spritz the ribs every 30 minutes. The next part comes to personal preference: wrap the ribs in butcher paper at an internal temperature of around 145-150°F for more juicier ribs wrap the ribs in butcher paper at an internal temperature of around 160-165°F for that nice dark bark We went with option #1 and wrapped at around 150°F. Pull from the smoker when the ribs have reached an internal temperature of 205°F. The total cook time will var...
Read more

Stir-Fried Bulgogi Udon Noodles recipe

Image
  Bulgogi (불고기) is notably one of the most iconic dishes in Korean cuisine. Featuring thinly sliced beef and vegetables in a sweet and savory marinade, this tasty meat dish is the ultimate comfort food that highlights the flavors of Korean cuisine. Although Bulgogi is most often served alongside a bowl of steamed rice or with vegetable wraps, it also makes for an amazingly delicious fusion dish when made with a batch of udon noodles.  The combination of tender and flavorful pieces of Bulgogi wrapped around thick, chewy udon noodles is truly a match made in heaven :'). Enjoy everyone, and have a spectacular weekend! x [RECIPE (2 SERVINGS)] Ingredients: 2 portions udon noodles 2 tbsp cooking oil 300 g sliced beef, rib eye or top sirloin 1/2 medium onion, sliced 40 g carrot, julienned 30 g Shiitake mushrooms, sliced 2 scallions, chopped 1 tbsp oyster sauce toasted sesame seeds, for garnish Bulgogi Marinade 4 tbsp soy sauce 2 tbsp mirin 1 tbsp sesame oil 1 tbsp honey 1 tbsp brown ...
Read more

tiramisu cheesecake recipe

Image
  Ingredients : 500 gr mascarpone (1.1 pound) 100 gr heavy cream ( 3.53 ounce ) 130 gr sugar ( 4.59 ounce ) 300 gr savoiardi (10.58 ounce ) 250 gr coffee (8.82 ounce ) unsweetened cocoa powder 250 gr cream cheese (8.82 ounce ) 10 gr gelatin ( 0.35 ounce ) 1 100 gr butter ( 3.53 ounce ) 6 EGGS ----------- How to make a Savoiardi Crust ------------------ Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowl take 100 gr (3.53 ounce) of butter, put it in a saucepan and melt it once the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix well Press the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes. ----------- How to Mascarpone Cream --------------- separate the egg yolks from the egg whites put the gelatin in abundant water for at least 10 minutes ...
Read more