• 100gr self-raising flour
  • 100gr dark chocolate
  • 2 eggs
  • 50gr butter
  • 50gr walnuts
  • 1 tin condensed milk
  • 1 vanilla pod (teaspoon vanilla paste)
  • 100ml double cream


In deep pan place condensed milk can and cover with water.
Heat water till boiled then simmer for 3hrs (4hrs for dark toffee).
Always ensure can is covered with water, remove and chill.
In a deep pan melt chocolate and butter over a low heat.
When melted allow to cool then mix in flour, eggs & walnuts.
Press Chocolate mix into 20cm x 30cm cookie tray.
Bake in oven for 10 minutes at 180℃, allow to cool.
When cool cut into desired shapes.
Remove vanilla seeds from pod (or use vanilla paste)
Whip cream with vanilla pods.
Open condensed milk which should be toffee.
Layer brownie, toffee and cream.
Serve slightly warm.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.