Millionaire Brownies (gluten free & dairy free)
My Millionaire Brownies combine a delicious gluten free fudgy brownie base, with a dairy free caramel centre and chocolate topping. They are a great combination of brownies and millionaire shortbread, and are the most delicious treat! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which cream do you use for the caramel?
For this recipe I used the Alpro Single Soy cream however any single soy cream would work.
How long do they take to set?
My Millionaire Brownies will take a minimum of 3 hours to set in the fridge however are often best left overnight before cutting into them.
How long do they last?
They will last for around 4 days in an airtight container.
How do I know if the caramel is ready?
The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.
Millionaire Brownies
Ingredients
For the brownies
- 185 g dairy free butter
- 75 g cocoa powder
- 300 g caster sugar
- 3 eggs
- 120 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- 150 g dairy free chocolate chunks/chips
For the caramel
- 160 g caster sugar
- 130 g golden syrup
- 175 g dairy free soy cream *See FAQs
- 1 teaspoon vanilla extract
- 40 g dairy free butter
For the topping
- 200 g dairy free chocolate
Instructions
For the brownies
- Pre heat the oven to 180°C and grease and line a 20cm square baking tin.
- Add your cocoa powder, dairy free butter and caster sugar to a saucepan and gently heat on the hob until it forms a chocolatey liquid mixture. Stir continuously so it doesn’t burn.
- Leave to cool for a few minutes while you beat your eggs in a separate bowl. Gradually add the beaten eggs to the chocolate mixture and stir well.
- Next, add your gluten free flour and xanthan gum to the mixture and stir until fully combined.
- Stir through your chunks of chocolate and then pour the mixture into your baking tray.
- Bake for around 25 minutes to 30 minutes. This will vary depending on your oven but the brownie should have a slight wobble to it (this means they will be nice and fudgy).
- Set aside while you make the caramel.
Make the caramel
- Add your caster sugar, golden syrup, vanilla extract and soy cream to a saucepan and place over a low heat. Stir until fully combined. Stir in the butter and bring to a simmer on a medium heat.
- Simmer for around 15 minutes, continuing to stir constantly so it doesn't stick or burn. The caramel will start to thicken up but will still be slightly runny. You wil be able to tell it's ready by dropping a small amount into a bowl of cold water, it should form a soft caramel ball when pressed together.
- Pour the caramel on top of the brownie and place in the fridge to set for atleast an hour before adding the chocolate.
Add the chocolate
- Melt the chocolate in a saucepan and then pour on top of the carmel. Place back in the fridge for another couple of hours until fully set. Cut and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice