Millionaire Brownies Recipe

Introduction

Millionaire Brownies are a decadent treat combining a buttery shortbread crust, rich chocolate brownie layer, gooey caramel filling, and smooth chocolate ganache topping. Perfect for impressing guests or indulging your sweet tooth, this multi-layered dessert offers a delightful balance of textures and flavors.

Ingredients

• 2/3 cup (half a 14 oz. can) sweetened condensed milk (200g)
• 1/4 cup unsalted butter, cut into chunks (56g)
• 1/4 cup packed light brown sugar (50g)
• 2 Tbsp light corn syrup (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 tsp fine salt (3g)
• 1/2 cup (1 stick) unsalted butter, room temperature (113g)
• 1 cup all-purpose flour (125g)
• 1/4 cup powdered sugar (30g)
• 1/4 tsp fine salt (1g)
• 1 1/2 cups granulated sugar (300g)
• 3/4 cup all-purpose flour (95g)
• 2/3 cup unsweetened cocoa powder, sifted (65g)
• 1/2 cup powdered sugar (65g)
• 1/2 cup dark chocolate chips, chopped (90g)
• 1/2 tsp fine salt (3g)
• 2 large eggs, room temperature (112g)
• 1/4 cup vegetable or canola oil (55g)
• 1/4 cup unsalted butter, melted (55g)
• 2 Tbsp water (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 cup heavy whipping cream, room temperature (120g)
• 2/3 cup dark chocolate chips (60-65% cocoa) (120g)
• 2 Tbsp unsalted butter, room temperature (30g)
• 1 Tbsp light corn syrup – optional (20g)
• 1/4 tsp fine salt (2g)
• Flakey sea salt – for garnish

Instructions

1. Step 1: Make the caramel topping by heating sweetened condensed milk, butter, brown sugar, and light corn syrup over medium heat in a heavy saucepan. Stir frequently until the mixture just begins to bubble around the edges or reaches 212°F (100°C). Lower the heat and simmer, stirring often, until thickened to a medium caramel color (about 5-7 minutes). Remove from heat and stir in vanilla and salt. Transfer to a container and let cool to room temperature.
2. Step 2: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Make the shortbread crust by combining butter, flour, powdered sugar, and salt with a fork or pastry cutter. Press the dough evenly into the pan, prick all over with a fork, and bake 22-25 minutes until edges start to brown. Cool on a wire rack, then lower oven temperature to 325°F (163°C).
3. Step 3: Prepare the brownie batter by mixing granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt in a medium bowl. In a separate large bowl, whisk eggs, vegetable oil, melted butter, water, and vanilla. Combine wet and dry ingredients and stir just until mixed. Pour batter over the cooled crust and smooth the surface.
4. Step 4: Bake brownies at 325°F (163°C) for 38-43 minutes. They are done when the edges are set and the center jiggles slightly or a toothpick inserted halfway out comes out with moist crumbs. Let cool fully on a wire rack or chill in the freezer for 30 minutes.
5. Step 5: While brownies bake and cool, make the chocolate ganache. Heat heavy cream in a microwave-safe bowl until bubbling (about 45 seconds). Pour over dark chocolate chips and let sit for 1 minute. Stir gently until smooth. If needed, heat in 15-second intervals to melt fully. Stir in butter, corn syrup (optional), and salt. Cover and cool to room temperature.
6. Step 6: Once brownies are fully cooled, spread the room-temperature caramel evenly over the top. Then spread the chocolate ganache layer on top of the caramel. Sprinkle flakey sea salt as garnish. Use a sharp, warm knife to cut the brownies, cleaning the knife after each cut for clean slices.

Tips & Variations

• Use a candy thermometer to ensure caramel reaches the proper temperature for the best texture.
• If the caramel is refrigerated, warm it gently before spreading to make it easier to work with.
• For a milk chocolate ganache, substitute dark chocolate and heavy cream as directed in the ganache step.
• Press the shortbread crust firmly to avoid crumbling when cutting the brownies.
• Chilling the brownies before cutting helps achieve clean, neat slices.

Storage

Store leftover brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Before serving refrigerated brownies, bring them to room temperature or warm briefly to improve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel topping ahead of time?

Yes, the caramel can be made a day in advance and stored covered at room temperature or refrigerated for up to a week. Warm it gently before use if refrigerated.

What if I don’t have corn syrup?

You can omit the corn syrup, but it helps keep the caramel smooth and prevents crystallization. If you don’t have it, make sure to stir the caramel frequently to avoid graininess.

Millionaire Brownies Recipe

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★★★★★

4.8 from 72 reviews

These Millionaire Brownies are a decadent layered dessert featuring a buttery shortbread crust, rich and fudgy chocolate brownie layer, a creamy caramel topping, and a glossy chocolate ganache finish. Expertly balanced with a sprinkle of flaky sea salt, they offer a perfect combination of sweet, salty, and chocolate flavors in each bite. Easy to make with accessible ingredients and baked to perfection, these brownies are an indulgent treat ideal for special occasions or anytime you crave a luxurious chocolate dessert.

• Author: Mila
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Topping

• 2/3 cup (half a 14 oz. can) sweetened condensed milk (200g)
• 1/4 cup unsalted butter, cut into chunks (56g)
• 1/4 cup packed light brown sugar (50g)
• 2 Tbsp light corn syrup (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 tsp fine salt (3g)

Shortbread Crust

• 1/2 cup (1 stick) unsalted butter, room temperature (113g)
• 1 cup all-purpose flour (125g)
• 1/4 cup powdered sugar (30g)
• 1/4 tsp fine salt (1g)

Brownie Batter

• 1 1/2 cups granulated sugar (300g)
• 3/4 cup all-purpose flour (95g)
• 2/3 cup unsweetened cocoa powder, sifted (65g)
• 1/2 cup powdered sugar (65g)
• 1/2 cup dark chocolate chips, chopped (90g)
• 1/2 tsp fine salt (3g)
• 2 large eggs, room temperature (112g)
• 1/4 cup vegetable or canola oil (55g)
• 1/4 cup unsalted butter, melted (55g)
• 2 Tbsp water (30g)
• 1 tsp vanilla extract or vanilla bean paste (4g)

Chocolate Ganache Topping

• 1/2 cup heavy whipping cream, room temperature (120g)
• 2/3 cup dark chocolate chips (60-65% cocoa) (120g)
• 2 Tbsp unsalted butter, room temperature (30g)
• 1 Tbsp light corn syrup – optional (20g)
• 1/4 tsp fine salt (2g)
• Flakey sea salt for garnish

Instructions

1. Make the Caramel Topping: In a heavy saucepan over medium heat, combine sweetened condensed milk, butter, packed brown sugar, and light corn syrup. Stir frequently until the mixture begins to bubble along the sides and reaches 212°F (100°C) if using a candy thermometer. Reduce heat to low and simmer, stirring often, until thickened and medium caramel colored, about 5-7 minutes. Remove from heat and stir in vanilla extract and salt. Pour into a container and cool to room temperature.
2. Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper. In a bowl, use a fork or pastry cutter to combine room temperature butter, flour, powdered sugar, and salt until crumbly. Press the mixture evenly into the bottom of the pan and prick thoroughly with a fork. Bake for 22-25 minutes until edges start to brown. Cool on a wire rack. Lower oven temperature to 325°F (163°C).
3. Prepare the Brownie Batter: In a medium bowl, whisk together granulated sugar, flour, cocoa powder, powdered sugar, chopped chocolate chips, and salt. In a large bowl, whisk eggs, vegetable oil, melted butter, water, and vanilla until combined. Add the dry ingredients to the wet and mix until just combined; the batter will be thick.
4. Bake the Brownies: Pour the brownie batter evenly over the cooled shortbread crust and smooth the top. Bake at 325°F (163°C) for 38-43 minutes. The brownies are done when edges are set and center slightly jiggles or a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack; optionally chill in freezer for 30 minutes to speed cooling.
5. Make the Chocolate Ganache: While brownies bake and cool, heat heavy cream in a microwave-safe bowl for 45 seconds until just bubbling. Pour chocolate chips into the cream, ensuring they are fully covered. Let sit for 1 minute. Stir until smooth and combined. Heat briefly if needed to melt any lumps. Stir in unsalted butter, corn syrup (optional), and salt until well mixed. Cover with plastic wrap and cool to room temperature, or refrigerate if preparing in advance.
6. Assemble the Brownies: Once brownies are fully cooled, spread the caramel layer evenly over the top. Then spread the room-temperature ganache over the caramel layer. Sprinkle the surface with flaky sea salt for garnish.
7. Cut and Store: Use a sharp, warm knife to cut into squares, cleaning the knife after each cut for clean slices. Store leftover brownies at room temperature in an airtight container for up to 2 days or refrigerate up to a week.

Notes

• If refrigerating the caramel, warm it gently in the microwave before spreading to make it easier to work with.
• If using milk chocolate for ganache, adjust cream and chocolate quantities accordingly (1/3 cup cream and 1 1/3 cups milk chocolate).
• Allow ganache and caramel to come to room temperature before spreading for best texture and ease of application.
• Use parchment paper to easily remove brownies from the pan after baking.
• For clean ganache topping application, ensure brownies are fully cooled or lightly chilled.
• Flakey sea salt enhances the flavor balance but can be omitted if unavailable.

Keywords: Millionaire Brownies, caramel brownies, chocolate ganache brownies, layered brownies, rich brownies, dessert, chocolate dessert, homemade brownies