These millionaire brownies are made with a buttery shortbread crust and are topped with decadent layers of caramel and chocolate ganache.

How to Make These Millionaire Brownies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Caramel

Make the caramel filling first so that it can thicken up before it’s used to top the brownies.

Heat the sweetened condensed milk, butter, brown sugar, and light corn syrup over medium heat in a heavy saucepan.  

Stir frequently and allow the mixture to come to a gentle boil. Once this happens, turn the heat down to let the caramel simmer.

Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 5 minutes).  Remove from the heat and stir in the vanilla extract and salt.

Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week.

This is what my caramel looks like once it cools to room temperature.

If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Step 2: Make the Shortbread Crust

Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Line an 8×8-inch square pan with parchment paper and set aside.

Use a fork or pastry cutter to combine the butter, flour, powdered sugar, and fine salt.

Press into the bottom of the prepared pan. Prick the crust thoroughly with a fork.

Bake until the edges are just starting to brown.

Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 325 F / 163 C.

Step 3: Make the Brownie Batter

While the shortbread crust bakes and cools, make the brownie batter following the recipe card at the bottom of this post.

Pour the batter over the shortbread crust in the prepared pan and smooth it into an even layer. Bake for 38-43 minutes, or until a toothpick comes out with only a few moist crumbs.

Set on a wire rack to fully cool before topping. If you want to accelerate the process, place the pan in the freezer for 30 minutes.

Step 4: Make the Chocolate Ganache

Make the chocolate ganache as the brownies bake and cool because they need time to cool to room temperature.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 45-60 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and let the mixture sit for a minute.

After a minute the chocolate should be softened.

Stir the mixture until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter, corn syrup, and fine salt.

Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.

If you need to make this topping in advance, it can be covered and stored in the fridge for up to a month.

The ganache should thicken and be scoopable once it reaches room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.

Step 5: Top the Brownies

Once the brownies are fully cooled, scoop the room-temperature caramel on top and spread it into an even layer.

Then spread the room-temperature chocolate ganache on top of the caramel.

Add a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled brownies.

Clean the knife after each cut to get perfect slices. Leftover brownies can be kept in the fridge for up to a week in an airtight container.

Substitutions & Swaps – Shortbread Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the shortbread crust recipe calls for.
• Powdered Sugar – This helps solidify the crust once it’s baked and makes the crust more stable.
• AP Flour – A good baking gluten-free flour blend can be used in place of the AP flour in the crust.

Substitutions & Swaps – Brownie & Toppings

• Granulated Sugar – You can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Light Brown Sugar – I prefer using light brown sugar to make the caramel, but you can also use dark brown sugar.
• Light Corn Syrup – Using a bit of corn syrup in the caramel and ganache gives them a glossy, silky smooth consistency. However, it can be omitted from both recipes if needed.
• Dark Chocolate – I love using dark or semi-sweet chocolate to make the ganache topping. However, you can also use 1 cup or 175g of milk chocolate in place of the dark chocolate.

Making These Millionaire Brownies in Advance & Storage Tips

These brownies can be stored in the fridge for up to a week. Store slices in an airtight container or cover the pan tightly with plastic wrap and foil to keep it fresh.

You can also freeze these brownies for up to 3 months! After they’re baked and cooled, remove them from the pan then freeze the entire sheet of brownies until it’s firm to the touch (about 1 hour). Then wrap the brownies in a couple of layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen brownies, place them in the fridge overnight, then unwrap and enjoy them the following day. Wait to add the caramel and ganache topping until you’re ready to cut into it.

How To Make the Best Millionaire Brownies

• Be sure the ingredients are at room temperature. It helps them mix together better.
• Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 300 F.
• Don’t over-bake your brownies!! Unlike cake layers, a toothpick inserted into the center won’t come out clean when they’re done. You’ll know they’re done when the edges have risen, and the center is still a tiny bit wiggly.
• Chill your brownies fully before cutting into them. It will make them much easier to cut.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.

Let Me Know What You Think!

If you make these millionaire brownies, I’d love to hear what you think of them! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

Other Posts You Might Like: