Millionaire Brownies
These millionaire brownies are made with a buttery shortbread crust and topped with decadent layers of caramel and chocolate ganache.
Servings: 16
Calories: 505kcal
Equipment
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 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
Garnish - Optional
Instructions
Caramel Topping
- Make the caramel filling first so that it can thicken up before we use it to top the brownies.
- Heat 2/3 cup of sweetened condensed milk, 1/4 cup butter, 1/4 cup packed brown sugar, and 2 Tbsp light corn syrup over medium heat in a heavy saucepan. Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212°F/100°C). It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.
- Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 5-7 minutes). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second once it's ready. Remove from the heat and stir in 1 tsp vanilla extract and 1/2 tsp fine 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. 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.
Shortbread Crust
- Next, work on the shortbread crust. Preheat the oven to 350°F/175°C. Line an 8x8-inch square baking pan with parchment paper. Set aside
- Use a fork or pastry cutter to combine 1/2 cup butter, 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt.
- Press into the bottom of the prepared pan with your fingers. Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or 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.
Brownie Batter
- While the cookie crust bakes and cools, make the brownie batter. In a medium bowl, mix together 1 1/2 cups of sugar, 3/4 cup of flour, 2/3 cup of cocoa powder, 1/2 cup of powdered sugar, 1/2 cup of chocolate chips, and 1/2 tsp of salt.
- In a large bowl, whisk together 2 large eggs, 1/4 cup vegetable oil, 1/4 cup melted butter, 2 Tbsp water, and 1 tsp vanilla.
- Pour the dry mix into the wet ingredients and stir until just combined. The mixture will be pretty thick, but that's how it's supposed to be!
- Pour the batter over the shortbread crust in the prepared pan and smooth it into an even layer. Bake at 325°F/163°C for 38-43 minutes. You'll know they're done when they have a set outer edge and a slight jiggle in the center, or when a toothpick inserted halfway between the edge and center comes out with moist crumbs, not batter.
- Set on a wire rack to cool fully before topping. If you want to accelerate the process, place the pan in the freezer for 30 minutes.
Chocolate Ganache Topping
- Make the chocolate ganache as the brownies bake and cool because it needs time to cool and thicken before we top the brownies with it.
- Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
- Gently pour 2/3 cup of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/3 cup (80g) of heavy cream and 1 1/3 cups (240g) of milk chocolate.
- Stir slowly until the cream and chocolate combine 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.
- Mix in 2 Tbsp of room temperature unsalted butter, 1 Tbsp corn syrup, and 1/4 tsp fine salt until combined.
- Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month. If you want to accelerate the cooling process, place the bowl in the fridge.
Decorating These Millionaire 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 at room temperature in an airtight container for 2 days or in the fridge for up to a week.
Video
Notes
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.
Making These Millionaire Brownies in Advance
These brownies can be stored at room temperature for up to 2 days or 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.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above. Bake a double batch in a 9 x 13-inch pan at 350°F/175°C for 40-50 minutes.How to Make the Best Millionaire Brownies
- Be sure the ingredients are at room temperature. It helps them mix together better.
- If you want to use milk chocolate to make the ganache, use 1/3 cup (80g) of heavy cream and 1 1/3 cups (240g) of milk chocolate in place of the dark chocolate and heavy cream that the recipe calls for.
- 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.
- If the butter doesn't get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high a temperature), don't worry! You can gradually stir the butter into the caramel as it cools, and it will come together once it reaches room temperature. It won't be quite as smooth as normal, but it will still taste great!
- 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.
Nutrition
Serving: 1 | Calories: 505kcal | Carbohydrates: 65g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 263mg | Fiber: 2g | Sugar: 48g