Hello lovelies,
I’ve done millionaires shortbread, I’ve done millionaires cookie dough, so it’s only right I jump on the trend of millionaires brownies… right?
Today’s recipe is actually inspired by an incredibly talented brownie maker known online as @Brownie.Points.Kitchen. They posted a picture of their ‘Mini Egg & Pretzel Millionaires Brownies’ and I immediately knew that had to be my next bake.
We all know I’m very much in my ‘sweet and salty’ era so when I saw the mini egg and pretzels combo on top, I got extremely excited as I just knew this combo on a millionaires brownie would be sensational. I just knew it.
Now, as I’ve mentioned a million times before, I do love a lil browse around an M&S (marks & spencers) food hall, especially down their bakery and chocolate isle. What can I say, I’m your typical baker who has to constantly look for ingredients that’ll work nicely in a bake.
Therefore, whilst doing so recently, I found the perfect ingredients to add into these millionaire brownies.
In today’s recipe, I’ve used the M&S’ chocolate speckled eggs, the lightly salted pretzels and the pretzel, caramel sea salt & almond nougat milk chocolate bar – not to toot my own horn but what a combo these are!
Each ingredient complimented the brownie and caramel beautifully to create the most magical flavours on the taste buds.
Not too sweet, not too salty, these millionaires brownies are a ‘sweet & salty’ lovers dream and are guaranteed to have to running back for seconds, thirds and fourths.
So, if these millionaires brownies have caught your attention and got you wanting to recreate a batch of your own, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Pieces
Prep Time: 30 Minutes
Bake Time: 30 Minutes
Chill Time: Minimum Of 5 Hours
Decorating Time: 10 Minutes
Overall Time: 6+ Hours
Ingredients You Need For The Brownie Base:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 275g Of Caster Sugar
- 4 Medium Eggs
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 85g Of Lightly Salted Pretzels, Cut Into Small Pieces
- 100g Of M&S Pretzel, Caramel Sea Salt & Almond Nougat Chocolate Bar, Chopped Into Small Pieces
- 100g Of M&S Speckled Eggs, Crushed Slightly
Ingredients You Need For The Caramel Filling:
- 75g Of Granulated Sugar
- 80g Of Golden Syrup
- 170g Of Unsalted Butter
- 397g ( x1 Tin) Of Condensed Milk
Ingredients You Need For The Topping / Decorations:
- 300g Of Milk Chocolate
- 2tsp Of Vegetable Oil
- 100g Of M&S Pretzel, Caramel Sea Salt & Almond Nougat Chocolate Bar, Chopped Into Small Pieces
- 150g Of M&S Speckled Eggs, Crushed Slightly
- 50g Of Lightly Salted Pretzels, Cut Into Small Pieces
- Rainbow Sprinkles
How To Make The Brownies:
- Firstly, gather together your equipment and ingredients, line a 9” brownie tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 4 medium eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very gently fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 85g of cut up pretzels, 100g of chopped M&S chocolate and 100g of crushed speckled eggs until evenly distributed throughout the brownie batter.
- Pour the brownie batter into the pre-lined brownie tin and spread out evenly to all four corners.
- Place into the oven and bake for 30 minutes, until the edges are set and there’s a slight wobble in the centre of the brownie.
- Once baked, remove the brownies from the oven and allow to cool right down to room temperature in the tin.
How To Make The Caramel Filling:
- Whilst the brownie is cooling, make the caramel filling.
- In a large saucepan, on a low heat, add the 170g of unsalted butter, 75g of granulated sugar, 80g of golden syrup and 1 tin of condensed milk and continuously stir until the sugar has dissolved and the butter is completely melted.
- Once the sugar has dissolved and the butter has melted, turn the heat up to high and let the mixture come to boiling point. Boil for 6 minutes, stirring continuously so that the mixture doesn’t catch.
- The mixture is ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture.
- Pour the caramel straight onto the brownie base, evenly spread it across to all four corners and place into the fridge for 1 hour to set.
How To Decorate:
- When set, in a bain marie, melt together the 300g of chocolate with the 2tsp of vegetable oil. Pour the melted milk chocolate mixture over the top of the caramel, spreading it out to all four corners evenly.
- Now, sprinkle across the 100g of the M&S chocolate bar, 150g of crushed speckled eggs, 50g of cut up salted pretzels and the rainbow sprinkles until the chocolate is completely covered.
- Very gently, using a spatula, press the toppings down into the chocolate base so that they stick.
- Place into the fridge for a minimum of 4 hours or preferably overnight.
- Finally, once the millionaire brownie has chilled, using a sharp knife, cut the bake into 16 pieces and serve.
That’s your Sweet & Salty M&S Millionaires Brownie prepared, baked, decorated and chilled, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for 5-7 days or in the fridge for up to 2 weeks. However, I’d recommend taking out the fridge 20 minutes before serving to allow the millionaire brownie to come down to room temperature.
- If the caramel is rock solid when you remove it from the fridge, don’t panic. This means it’s slightly over done. When you pour the melted chocolate on top, leave it to set at room temperature rather than in the fridge. This should soften the caramel slightly.
- You can use whatever chocolate you’d prefer for both the topping and in the brownie.
- I add the 2tsp of vegetable oil into my chocolate as it thins the chocolate out which in turn, helps the chocolate not to crack when cutting into the bars.
I’m sorry but if these don’t have you drooling, I don’t know what will.
The flavour bomb this creates on your taste buds is indescribable! it’s complete and utter perfection.
Please note that I know M&S isn’t cheap (it’s on a very rare occasion I myself go there) and I also know it’s not easily accessible for everyone so just know that you can easily recreate today’s recipe with ingredients from your local supermarket. I can promise you it’ll taste just as yummy!
Let me know in the comments below if you make these millionaire brownies yourself and if you do, what your thoughts are on them. Have you ever tried a millionaires brownies? If so, do mine live up to the ones you tried previously? If not, did you enjoy your first taste of one?
Sending you all tons of love & hugs as always,
Elle xo
