A video from ‘Instagram famous’ baker Eloise Head that shows viewers an easy way to make ‘Nutella millionaire’s brownies’ has gone viral on social media.
In baking, the term ‘millionaire’s’ refers to a sweet topped with caramel and milk chocolate.
The 26-year-old, who is the founder of FitWaffle Kitchen, an Instagram page dedicated to decadent desserts that take just a few minutes to prepare, has amassed more than 18,000 likes on the clip since it was uploaded on December 1.
In it, the self-taught chef from London – who has 837,000 followers across four Instagram accounts – whips up a batch of the decadent treats from butter, sugar, flour, eggs, golden syrup, condensed milk and a jar of the iconic hazelnut spread.
Ms Head, who shot to online stardom when a baking craze swept the globe during the first COVID lockdown, describes the millionaire’s brownies as ‘so indulgent’ and ‘super easy to make’, regardless of skill.
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London baker Eloise Head’s ‘Nutella millionaire’s brownies’ made from from butter, sugar, flour, eggs, golden syrup, condensed milk and a jar of the iconic hazelnut spread
To make the base, Ms Head whisks 370 grams of Nutella with two large eggs, then folds in 65 grams of plain flour until combined without over mixing.
She scoops the mixture into a baking tray lined with grease-proof paper and bakes in the oven at 160 degrees Celsius for 20 minutes – moving onto the caramel while it cooks.
For the caramel, Ms Head adds one tin of condensed milk, 100 grams of light brown sugar, 90 grams of unsalted butter and one tablespoon of golden syrup to a saucepan, stirring over a low heat for five to 10 minutes until it bubbles.
In baking, the term ‘millionaire’s’ refers to a sweet that has a topping of caramel and milk chocolate (pictured)
To make the caramel, Ms Head adds one tin of condensed milk, 100 grams of light brown sugar, 90 grams of unsalted butter and one tablespoon of golden syrup to a saucepan (left) and stirs over a low heat until thickened – then pours the mixture over the base (right)
Once the mixture has thickened, she pours it over the cooked brownie base and leaves the tray in the fridge for about an hour to set.
While the caramel cools, Ms Head melts 220 grams of milk chocolate with 50 grams of Nutella in the microwave until smooth, then pours the chocolate liquid over the caramel brownie and leaves the topping to set for another hour.
Ms Head said the brownie base bakes with a crumbly, cake-like texture and suggested using another recipe if you prefer a richer, fudge-style result.
Photos of the brownies have drawn delighted responses since they were uploaded online, with comments branding them ‘amazing’ and a ‘dream’ dessert.
Eloise Head (pictured) built a mammoth Instagram following during COVID lockdown by sharing her simple tricks for making decadent desserts
Recipe for ‘millionaire’s brownies’
For the brownie
2 large eggs
65g plain flour
For the caramel
1 397g tin condensed milk
100g light brown sugar
90g unsalted butter
1 tsp salt
1 tbsp golden syrup
For the topping
220g milk chocolate
1. Whisk Nutella with eggs, then fold in plain flour until combined without over mixing.
2. Scoop the mixture into a baking tray lined with grease-proof paper and bake in the oven at 160 degrees Celsius for 20 minutes.
3. For the caramel, add condensed milk, light brown sugar, unsalted butter and golden syrup to a saucepan. Stir over a low heat for five to 10 minutes until it bubbles.
4. Once the mixture has thickened, pour it over the cooked brownie base and leave in the fridge for about an hour to set.
5. Melt milk chocolate with Nutella in the microwave until smooth, then pour the chocolate liquid over the caramel brownie and leave to set for another hour.
Source: FitWaffle Kitchen
‘Gonna have to make this ASAP!’ one woman wrote.
‘This sounds so yummy,’ said a second, while a third added: ‘They look lush.’
One follower even begged Ms Head to move in with her to act as her live-in chef.
It’s the latest of Ms Head’s simple desserts to capture the imagination of thousands on social media, following wildly successful recipes for Oreo cheesecake cookies and Nutella-stuffed Lotus Biscoff cups.
Ms Head makes six cups from 250 grams of white chocolate, six tablespoons of Nutella and a jar of the distinctive cinnamon spread – all without turning on an oven.
Eloise Head’s Nutella-stuffed Biscoff cups, made from white chocolate and jars of the iconic hazelnut chocolate and cinnamon sweets
To start Ms Head melts white chocolate and Biscoff in the microwave for 30 seconds until smooth and fully combined.
Next she scoops half the mixture into cupcake cases fixed inside a baking tray, which she refrigerates for 30 minutes until set.
Once hardened, Ms Head spoons Nutella into each case and covers it over with the remaining half of the Biscoff mixture before returning to the fridge to set – it’s that simple.
Photos of the cups have drawn dozens of delighted responses, with one woman saying she almost drooled over her phone at the sight of them.
‘So close to licking my phone screen right now!’ she replied.