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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/millionaire-brownies-recipe/