Description
Ultra-indulgent Millionaire Brownies: a fudgy brownie base topped with soft, salted caramel and silky dark-chocolate ganache. Bakery-level bars made at home with simple steps and clean layers.
Ingredients
BROWNIE LAYER
- 1 cup (200 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 cup (64 g) all-purpose flour
- 1/4 tsp fine salt
- 2 large eggs, room temperature
- 1/4 cup (60 ml) neutral oil (or melted butter)
- 1/4 cup (57 g) melted unsalted butter, slightly cooled
- 1 tsp vanilla extract
CARAMEL LAYER
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1/4 cup (57 g) unsalted butter, cubed
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp light corn syrup or golden syrup (optional, extra gloss)
- 1 tsp vanilla extract
- 1/2 tsp fine salt (or to taste)
GANACHE TOPPING
- 2/3 cup (120 g) dark chocolate chips or chopped dark chocolate (50–60%)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter (optional, for shine)
- Flaky sea salt, for garnish
OPTIONAL ADD-INS
- 1 cup chopped pecans or walnuts (press into warm caramel)
- Note: You may substitute a boxed brownie mix (for an 8×8 or 9×9 inch pan) and bake per box directions; cool completely before caramel.
Instructions
1. Prep: Heat oven to 350°F (175°C). Line an 8×8-inch (or 9×9-inch) metal pan with parchment, leaving overhang for lifting.
2. Make brownie batter: In a bowl whisk sugar, cocoa, flour, and salt. Add eggs, oil, melted butter, and vanilla; stir just until combined and glossy.
3. Bake: Spread batter in pan. Bake 20–25 minutes (edges set, center slightly soft for fudgy texture). Do not overbake. Cool completely in pan on a rack.
4. Cook caramel: In a medium heavy saucepan combine condensed milk, butter, brown sugar, and syrup (if using). Cook over medium, stirring constantly, until it gently bubbles and thickens to a medium-gold color, 5–8 minutes. Remove from heat; stir in vanilla and salt.
5. Layer caramel: Pour over cooled brownie; spread evenly. If using nuts, press them gently into the warm caramel. Let set at room temp 20–30 minutes or chill briefly until the surface is firm to the touch.
6. Make ganache: Heat cream just to a simmer. Pour over chocolate in a heatproof bowl; let stand 1 minute, then stir until smooth. Stir in butter for sheen (optional).
7. Finish: Pour ganache over set caramel; tilt pan to level. Sprinkle flaky sea salt. Chill 60–90 minutes until fully set.
8. Slice & serve: Lift slab with parchment. For clean cuts, warm a sharp knife under hot water, wipe dry, and cut into 16–25 bars. Serve at cool room temp so caramel stays soft.
Notes
Cutting clean layers: Chill fully, then cut with a warm knife; wipe between cuts.
Storage: Airtight at room temp 1–2 days; refrigerate up to 1 week. Freeze up to 3 months (wrap individual bars). Thaw in fridge.
Salt level: Start with 1/2 tsp in caramel; finish with flaky salt to taste.
Texture control: Slight underbake on the brownie keeps the base fudgy so layers slice neatly.
Dairy-free option: Use dairy-free condensed milk and coconut cream; ganache with coconut cream and dairy-free chocolate.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg