Introduction: Spooky Halloween Millionaire Brownies
These eye catching Halloween millionaire brownies are gruesomely DELICIOUS! Perfect for trick or treaters and Halloween parties!
For the brownie
- 110g (1/2 Cup) Unsalted Butter, cubed
- 110g (3.9 oz) Dark Chocolate, broken into pieces
- 2 Eggs
- 225g (1 + 1/8 Cup) Golden Caster Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 60g (1/2 Cup) Plain Flour
- 2 tbsp Cocoa Powder
For the caramel
- 200g (2/3 cup) Condensed Milk
- 125g (1/2 cup) Unsalted Butter, cubed
- 125g (2/3 cup) Golden Caster Sugar
- 2 tbsp Golden Syrup
- 1 tsp Vanilla Extract
- Pinch Salt
For the topping
- 200g (7oz) White Chocolate, broken into pieces
- 1 tsp Red Food Colouring Gel *
- 32 x Edible Eyes
- 20cm (8″) Square Baking Tin
- Large Microwavable Bowl
- Medium Saucepan
- Sugar Thermometer (Optional but recommended)
* Use a strong red food colouring gel, NOT liquid colouring. ( I used Sugarflair Red Extra.)
Step 1: For the Brownie Layer - Part 1
Grease and line your tin and preheat the oven to 180°C/Fan 170°C/356ºF. Place the butter and dark chocolate into a microwavable bowl and heat in 10 second intervals, stirring well each time, until melted.
Then thoroughly beat the eggs in one at a time.
Step 2: For the Brownie Layer - Part 2
Add the sugar and beat vigorously until it no longer feels grainy on the bottom of the bowl.
Then stir the vanilla and salt through the batter.
Step 3: For the Brownie Layer - Part 3
Carefully fold the flour and cocoa powder through until there are no more visible streaks. It should be quite thick.
Smooth into the tin then bake in the oven for 21-25 mins until the top is crispy. Cool completely.
Step 4: For the Caramel Layer
Weigh all the caramel ingredients into the saucepan and set over a low-ish heat.
Bring to the boil then simmer until it reaches 107ºC/224ºF on a thermometer. It will be thicker and darker in colour.
Important: you must stir continuously and right into the edge of the pan or your caramel will burn.
Remove from the heat and continue to stir for a few minutes to help cool, then pour over the brownie and smooth out.
Cool completely then cut into 16 bars.
Step 5: For the Chocolate Topping
Place the white chocolate and red food colouring gel into a microwavable bowl. Heat in the microwave in 10 second intervals stirring well each time.
Once two thirds melted, stir until it's completely melted.
Step 6: To Decorate
Spoon some chocolate over 2-3 bars, allow to drip over the sides a little. Then top each one with 2 edible eyes.
Repeat until all your bars are decorated. Set at room temperature.
Step 7: Tadah!
Marvel at your gruesomely delicious creation!!!
Store in an airtight container at room temperature and consume within 5 days.
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