Feel the love with this recipe for Billionaires Brownies with a layer of fudge

2 extra-large eggs at room temperature
1/2 cup (125ml) canola oil
1/4 cup (60ml) melted butter
1/2 cup (125ml) milk
1 x 550g Ina Paarman’s Chocolate Brownie Mix


1/3 cup (75g) butter, melted
3T (45ml) golden syrup
1 x 385g can condensed milk
1/2 cup (100g) castor sugar


1 x 190g slab plain dark chocolate
Cocoa for dusting

How to
Adjust oven rack to middle position. Preheat oven to 180C. Line a 35cm x 22cm Swiss roll pan with baking paper

Mix according to package instructions and pour into pan.

Bake for 20 minutes. Leave to cool.


Slowly bring all the fudge ingredients to the boil, in a small saucepan while stirring continuously.

Turn the heat down as it burns easily. Boil in a small saucepan for about 5 minutes until thick, light caramel coloured and the mixture leaves a line on the bottom of the pan when you pull a wooden spoon through it. Spread over the baked and cooled brownie slab and leave to cool and set.

Melt the chocolate over warm water. Cut brownie slab into heart shapes. Pipe with melted chocolate and dust with cocoa.

By: Ina Paarman

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