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Billionaire Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious collision of two classic bakes; the chocolate brownie and millionaire’s shortbread. A firm chocolate brownie base smothered in caramel and crowned with milk chocolate. Pure sticky, sweet heaven. Some things can be improved!

A delicious collision of two classic bakes; the chocolate brownie and millionaire’s shortbread. A firm chocolate brownie base smothered in caramel and crowned with milk chocolate. Pure sticky, sweet heaven. Some things can be improved!

Ingredients

Serves: 12 - 14

Metric Cups

For the Brownie Base

  • 115 grams unsalted butter (softened)
  • 170 grams caster sugar
  • 2 medium eggs
  • 1 medium egg white
  • 100 grams milk chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 55 grams plain flour
  • 55 grams cocoa powder

For the Caramel and Chocolate Topping

  • 100 grams butter
  • 100 grams soft dark brown sugar
  • 410 grams condensed milk
  • 400 grams milk chocolate

For the Brownie Base

  • 4 ounces unsalted butter (softened)
  • 6 ounces superfine sugar
  • 2 medium eggs
  • 1 medium egg white
  • 4 ounces milk chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 ounces all-purpose flour
  • 2 ounces unsweetened cocoa

For the Caramel and Chocolate Topping

  • 4 ounces butter
  • 4 ounces soft dark brown sugar
  • 14 ounces sweetened condensed milk
  • 14 ounces milk chocolate

Method

Billionaire Brownies is a community recipe submitted by Gateaugastro and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the brownies:

  • Preheat the oven to 180ºC / Gas Mark 4 / 160°C Fan.
  • Grease and line a 23 x 18cm deep rectangular cake tin so that the baking parchment overhangs slighly (this will help removing the brownies).
  • Cream together the butter and caster sugar until it is pale and very fluffy.
  • Beat in the eggs, one at a time, to bring the mixture together.
  • Add the vanilla extract, and water, then fold in the chocolate chips.
  • Add the baking powder, sift in the flour and cocoa powder and mix well to combine to a smooth glossy batter.
  • Pour the batter into the cake tin and smooth out with a spatula.
  • Bake for 35 - 40 minutes until the brownies springy to touch.
  • Brush the top of the brownie with egg white and return to the oven for 2 minutes.
  • Allow to cool in the tin completely.
  • For the caramel:

  • Tip the butter and sugar into a pan and pour over the condensed milk.
  • Heat gently until the sugar has dissolved.
  • Bring the mixture to the boil, stirring all the time.
  • Reduce the heat and simmer gently, continually stirring until the mixture has thickened to a custard-like consistency.
  • Allow to cool slightly, pour over the top of the brownie and spread with a spatula so it is smooth and even.
  • Place in the refridgerator to cool completely.
  • For the topping:

  • Melt the chocolate in a bowl over a pan of boiling water.
  • Allow to cool slightly and pour over the caramel covered brownie.
  • Carefully spread the chocolate so it is smooth and place back in the refridgerator to chill.
  • Remove the brownie from the refridgerator 1 hour before serving, then cut into little squares of chocolatey heaven.
  • Remove for the tin, serve and enjoy!
  • For the brownies:

  • Preheat the oven to 180ºC / Gas Mark 4 / 160°C Fan.
  • Grease and line a 23 x 18cm deep rectangular cake tin so that the baking parchment overhangs slighly (this will help removing the brownies).
  • Cream together the butter and superfine sugar until it is pale and very fluffy.
  • Beat in the eggs, one at a time, to bring the mixture together.
  • Add the vanilla extract, and water, then fold in the chocolate chips.
  • Add the baking powder, sift in the flour and unsweetened cocoa and mix well to combine to a smooth glossy batter.
  • Pour the batter into the cake tin and smooth out with a spatula.
  • Bake for 35 - 40 minutes until the brownies springy to touch.
  • Brush the top of the brownie with egg white and return to the oven for 2 minutes.
  • Allow to cool in the tin completely.
  • For the caramel:

  • Tip the butter and sugar into a pan and pour over the sweetened condensed milk.
  • Heat gently until the sugar has dissolved.
  • Bring the mixture to the boil, stirring all the time.
  • Reduce the heat and simmer gently, continually stirring until the mixture has thickened to a custard-like consistency.
  • Allow to cool slightly, pour over the top of the brownie and spread with a spatula so it is smooth and even.
  • Place in the refridgerator to cool completely.
  • For the topping:

  • Melt the chocolate in a bowl over a pan of boiling water.
  • Allow to cool slightly and pour over the caramel covered brownie.
  • Carefully spread the chocolate so it is smooth and place back in the refridgerator to chill.
  • Remove the brownie from the refridgerator 1 hour before serving, then cut into little squares of chocolatey heaven.
  • Remove for the tin, serve and enjoy!
  • Tell us what you think