Millionaire Brownies Recipe

If you’re searching for a dessert that combines layers of buttery shortbread, rich brownie, silky caramel, and glossy chocolate ganache, look no further than this Millionaire Brownies recipe. Perfect for chocolate lovers, these brownies offer a luxurious blend of textures and flavors that truly live up to their “millionaire” name. Whether you’re baking for a party, gifting to friends, or treating yourself to an indulgent dessert, these brownies are sure to impress!

Ingredients Overview

To create these sumptuous layers, you’ll need the following ingredients:

Caramel Topping

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

Shortbread Crust

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

Brownie Batter

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

Chocolate Ganache Topping

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

Garnish – Optional

• Flaky sea salt

this RECIPE

Equipment Needed

• Electric mixer
• 8-inch square metal baking pan
• Rubber spatula
• Small saucepan
• Whisk
• Parchment paper
• Candy thermometer (optional)

Step-by-Step Preparation Guide

Follow this comprehensive guide to prepare each layer of the Millionaire Brownies to perfection.

1. How to Make the Caramel Topping

Start by preparing the caramel filling, which needs time to thicken before topping the brownies:

1. In a heavy-bottomed saucepan, combine 2/3 cup sweetened condensed milk, 1/4 cup butter, 1/4 cup packed brown sugar, and 2 Tbsp light corn syrup.
2. Heat over medium, stirring frequently until the mixture just begins to bubble. If you have a candy thermometer, cook until the temperature reaches 212°F (100°C).
3. Once bubbling at the sides, reduce the heat to low and let the caramel simmer. Continue stirring frequently until the mixture thickens and turns a medium caramel color, about 5-7 minutes.
4. Remove from heat and stir in 1 tsp vanilla extract and 1/2 tsp fine salt. Pour the caramel into a separate container and set it aside to cool to room temperature.

Tip: If you make the caramel in advance, store it at room temperature overnight or refrigerate for up to a week. If refrigerated, warm in the microwave in 15-second intervals to reach a workable consistency.

2. Preparing the Shortbread Crust

1. 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.
2. In a mixing bowl, 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.
3. Press the mixture evenly into the bottom of the prepared pan. Prick the dough thoroughly with a fork to prevent bubbles.
4. Bake for 22-25 minutes or until the edges start to brown. Remove from the oven and place on a wire rack to cool. Keep the oven on but reduce the temperature to 325°F (163°C).

3. Making the Brownie Batter

While the shortbread crust cools, prepare the brownie layer:

1. In a medium bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup flour, 2/3 cup cocoa powder, 1/2 cup powdered sugar, 1/2 cup chopped chocolate chips, and 1/2 tsp salt.
2. In a separate large bowl, whisk 2 large eggs, 1/4 cup vegetable oil, 1/4 cup melted butter, 2 Tbsp water, and 1 tsp vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick.
4. Pour the brownie batter over the cooled shortbread crust, spreading it into an even layer.
5. Bake at 325°F (163°C) for 38-43 minutes or until a toothpick inserted comes out with a few moist crumbs.
6. Cool completely on a wire rack, or speed up the cooling process by placing the pan in the freezer for 30 minutes.

4. Creating the Chocolate Ganache Topping

While the brownies are cooling, prepare the chocolate ganache:

1. Heat 1/2 cup heavy cream in a heatproof bowl in the microwave for about 45 seconds until it just begins to bubble.
2. Add 2/3 cup dark chocolate chips to the hot cream, ensuring they are fully covered. Let it sit for 1 minute.
3. Stir gently until the chocolate is fully melted and smooth. If any chocolate pieces remain, heat again for 15 seconds and stir.
4. Mix in 2 Tbsp unsalted butter, 1 Tbsp corn syrup (if using), and 1/4 tsp fine salt until well combined.
5. Cover the ganache with plastic wrap to prevent a skin from forming and set aside to cool to room temperature.

5. Assembling and Decorating the Brownies

1. Once the brownies are completely cool, spread the room-temperature caramel evenly over the top.
2. Next, layer the chocolate ganache over the caramel, smoothing it with a spatula.
3. For a finishing touch, sprinkle with flaky sea salt. Use a sharp, warm knife to cut the brownies into squares, cleaning the knife between each cut for neat edges.

Tips for Perfect Millionaire Brownies

• Avoid Overbaking: The brownies should be slightly underdone to achieve a fudgy texture. Keep an eye on them during baking!
• Work Quickly with Caramel: Caramel can harden as it cools, so work swiftly when spreading it over the brownies.
• Perfect Ganache Consistency: If your ganache is too runny, allow it to cool a bit longer. It should be thick yet pourable.

Common Mistakes to Avoid

• Burning the Caramel: Stir constantly and keep the heat low to prevent the caramel from burning or sticking to the pan.
• Overmixing the Brownie Batter: Overmixing can result in tough brownies. Stir just until combined.
• Cutting Brownies While Warm: Let the brownies cool completely to avoid messy edges and ensure clean cuts.

Serving and Presentation Ideas

Serve these millionaire brownies on a decorative platter, topped with a sprinkle of flaky sea salt for a gourmet touch. You can also dust them with a light coating of powdered sugar or add a few chocolate shavings for extra elegance.

Storage and Leftovers

Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To enjoy the full flavor, bring refrigerated brownies to room temperature before serving.

Frequently Asked Questions (FAQ)

• Can I use milk chocolate for the ganache?
  Yes! Substitute with 1/3 cup (80g) of heavy cream and 1 1/3 cups (240g) of milk chocolate for a sweeter topping.
• How do I make the brownies more fudgy?
  Slightly underbake them and use high-quality chocolate for the best results.
• Can I freeze the brownies?
  Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Conclusion

These Millionaire Brownies are truly a decadent treat worth every bite. With their layered textures and rich flavors, they are perfect for any occasion. Give this recipe a try, and don’t forget to share your delicious results! Make sure to subscribe to our blog for more mouthwatering recipes like this one.

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