Description
Prepare to indulge in the ultimate decadent treat: Millionaire Brownies! These are not your average brownies; they are a triple-layered symphony of textures and flavors. Imagine a buttery, crumbly shortbread crust, topped with a luscious layer of homemade caramel, followed by a rich, fudgy brownie, and finished with a silky smooth chocolate ganache. This is the dessert to impress, whether you’re looking to elevate a casual gathering or create a truly memorable special occasion treat.
Why you will love this recipe
- The Perfect Balance of Flavors: The combination of the salty shortbread, sweet caramel, intensely chocolatey brownie, and decadent ganache creates a complex and deeply satisfying flavor profile.
- Texture, Texture, Texture: Each layer brings its own unique texture, from the crumbly shortbread to the chewy caramel and the fudgy brownie, all topped with the silky ganache. It’s a delight for your mouth.
- Impressive Yet Approachable: While they look and taste incredibly sophisticated, these brownies are surprisingly straightforward to make, using readily available ingredients.
- Customizable: You can easily adapt the recipe to your preferences, such as using different types of chocolate, adding nuts, or experimenting with different caramel flavors.
- Make-Ahead Friendly: Each component can be made in advance, making them perfect for busy schedules or holiday baking.
- Crowd-Pleasing: Millionaire Brownies are guaranteed to be a hit with everyone who tries them. They’re rich, decadent, and utterly irresistible.
Ingredients:
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 (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 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 (4g)
Chocolate Ganache Topping
- 1/2 cup heavy cream (120g)
- 2/3 cup dark (60-65% cocoa) chocolate chips (120g)
- 2 Tbsp unsalted butter, room temperature (30g)
- 1 Tbsp corn syrup – optional (20g)
- 1/4 tsp fine salt (2g)
Garnish – Optional
- Flakey Sea Salt
Equipment / Tools Needed
- Electric mixer
- 8-inch square metal pan
- Rubber spatula
- Small saucepan
Instructions
Preparation:
Step 1: Caramel Topping: Start by making the caramel topping. This allows it to cool and thicken while you prepare the other layers. In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.
Step 2: Place the saucepan over medium heat. Stir frequently to prevent scorching. Bring the mixture to a gentle simmer, watching carefully as it begins to bubble. If you are using a candy thermometer, the mixture should reach 212°F (100°C).
Step 3: Once simmering, reduce the heat to low and continue stirring frequently for 5-7 minutes, or until the caramel thickens and develops a medium caramel color. You should be able to drag a spatula across the bottom of the pan, briefly seeing the pan’s surface before the caramel fills in the space.
Step 4: Remove the saucepan from the heat and stir in the vanilla extract and salt.
Step 5: Pour the caramel into a separate bowl to cool to room temperature. If making in advance, cover and store at room temperature overnight, or in the refrigerator for up to a week. If refrigerated, warm it in the microwave in 15-second intervals until it reaches a workable consistency.
Step 6: Shortbread Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal later.
Step 7: In a medium bowl, combine the butter, flour, powdered sugar, and salt. You can use a fork, pastry cutter, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 8: Press the mixture evenly into the bottom of the prepared pan. Prick the crust thoroughly with a fork to prevent it from puffing up during baking.
Step 9: Bake for 22-25 minutes, or until the edges are lightly golden brown.
Step 10: Remove the pan from the oven and place it on a wire rack to cool. Reduce the oven temperature to 325°F (163°C).
Step 11: Brownie Batter: While the shortbread crust cools, prepare the brownie batter. In a medium bowl, whisk together the granulated sugar, flour, sifted cocoa powder, powdered sugar, chocolate chips, and salt. Sifting the cocoa powder ensures a smoother brownie batter.
Step 12: In a large bowl, whisk together the eggs, vegetable oil, melted butter, water, and vanilla extract.
Step 13: Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough brownies. The batter will be thick, which is perfectly normal.
Step 14: Pour the brownie batter evenly over the cooled shortbread crust in the pan. Smooth the surface with a spatula.
Step 15: Bake at 325°F (163°C) for 38-43 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Step 16: Place the pan on a wire rack to cool completely before topping. You can speed up the cooling process by placing the pan in the freezer for 30 minutes.
Step 17: Chocolate Ganache Topping: While the brownies bake and cool, prepare the chocolate ganache. In a heatproof bowl, heat the heavy cream in the microwave for 45 seconds, or until it’s just beginning to bubble.
Step 18: Gently pour the dark chocolate chips into the hot cream, ensuring they are fully submerged. Let the mixture sit undisturbed for 1 minute to allow the heat of the cream to melt the chocolate.
Step 19: Slowly stir the mixture until the chocolate and cream combine into a smooth, glossy ganache. If any chocolate bits remain unmelted, microwave the mixture in 15-second intervals, stirring after each interval, until smooth.
Step 20: Stir in the room-temperature butter, corn syrup (if using), and salt until fully incorporated. The butter will add richness and shine to the ganache, while the corn syrup will help prevent it from becoming too hard.
Step 21: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Set aside to cool to room temperature, allowing it to thicken slightly. You can refrigerate it to speed up the process.
Step 22: Assembling the Millionaire Brownies: Once the brownies are completely cooled, spread the room-temperature caramel evenly over the brownie layer.
Step 23: Pour the cooled chocolate ganache over the caramel layer and spread evenly.
Step 24: If desired, sprinkle the top with flakey sea salt for a touch of salty-sweet contrast.
Step 25: Refrigerate the brownies for at least 1 hour to allow the ganache to set completely before cutting.
COOKING Rating:
- Difficulty: Intermediate
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes + Cooling Time
Serving Suggestions:
- Cut into squares and serve chilled or at room temperature.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh berries or a sprinkle of cocoa powder.
- Enjoy with a cup of coffee, tea, or a glass of milk.
Tips:
- Use high-quality chocolate for the best flavor in the brownie batter and ganache.
- Do not overmix the brownie batter, as this will result in tough brownies.
- Be patient when making the caramel and ganache, stirring frequently to prevent scorching.
- Allow the brownies to cool completely before topping to prevent the caramel and ganache from melting.
- Line the baking pan with parchment paper for easy removal and clean-up.
- If you don’t have an 8-inch square pan, a 9-inch square pan will work, but the brownies will be slightly thinner.
- For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
- Add chopped nuts, such as pecans or walnuts, to the brownie batter or caramel layer for added texture and flavor.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes + Cooling Time
Nutritional Information: (Approximate, per serving)
- Calories: 550-650 (depending on serving size and ingredients)
- Protein: 6-8g
- Sodium: 200-300mg
Conclusion
Millionaire Brownies are an exceptional dessert that delivers on every level. The combination of textures and flavors creates a truly indulgent experience that is sure to impress. While each layer requires a bit of effort, the result is well worth it. Whether you’re baking for a special occasion or simply want to treat yourself, these brownies are a guaranteed crowd-pleaser.
Questions and Answers:
Q1: Can I make these brownies ahead of time?
A: Absolutely! In fact, making different components ahead of time is a great way to break up the workload. The shortbread crust, caramel topping, and chocolate ganache can all be made up to several days in advance and stored separately. Just be sure to store the caramel and ganache properly (covered) in the refrigerator if made more than a day ahead. The brownies themselves can be baked a day in advance as well.
Q2: Can I use different types of chocolate?
A: Yes, you can! Feel free to experiment with different types of chocolate in the brownie batter and ganache. Milk chocolate or semi-sweet chocolate can be substituted for the dark chocolate, but keep in mind that the sweetness level will change. If you use milk chocolate for the ganache, adjust the amount of heavy cream as noted in the recipe.
Q3: Can I add nuts to these brownies?
A: Definitely! Chopped nuts, such as pecans, walnuts, or almonds, would be a delicious addition to the brownie batter or the caramel layer. You can also sprinkle them on top of the ganache for added texture and visual appeal.
Q4: What is the best way to cut these brownies?
A: To get clean, neat cuts, refrigerate the brownies for at least an hour after topping them with the ganache. Use a warm, sharp knife and wipe it clean between each cut. This will prevent the caramel and ganache from sticking to the knife and creating a messy appearance.
Q5: Why is it important to sift the cocoa powder?
A: Sifting the cocoa powder helps to remove any lumps and ensures that it is evenly distributed throughout the brownie batter. This will result in a smoother, more uniform brownie texture and prevent any pockets of concentrated cocoa flavor. If you don’t have a sifter, you can use a fine-mesh sieve.
