Millionaire Brownies Recipe with Shortbread, Caramel, and Ganache

Millionaire Brownies

Millionaire brownies are the bar cookie version of millionaire shortbread, and they earn the name. A buttery shortbread crust goes into the pan first, a fudgy brownie layer bakes on top of it, and once everything cools you add a soft caramel filling and a glossy chocolate ganache.

A sprinkle of flakey sea salt over the top keeps all that sweetness in balance.

I started bringing these to backyard cookouts and family birthdays, and now they are the dessert people ask about before the grill is even lit. Cutting into a pan where you can see four distinct layers makes everyone reach for a second square.

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Here is how the layers stack up, from the bottom of the pan to the top:

• A shortbread crust that stays firm enough to hold everything together
• A brownie layer made with cocoa powder and chopped dark chocolate
• A caramel filling cooked on the stove until it thickens and turns a medium caramel color
• A chocolate ganache topping that sets soft and glossy
• Flakey sea salt for the finish

A few numbers to help you plan your baking day:

• Pan: 8×8 inch square metal baking pan lined with parchment paper
• Servings: 16 bars
• Prep time: 30 minutes
• Cook time: 40 minutes
• Additional time: 30 minutes for cooling and setting
• Total time: about 1 hour 40 minutes
• Oven temperatures: 350°F for the shortbread crust, then 325°F for the brownie layer

Based on the source nutrition, one serving has about 505 calories, 65g carbohydrates, 48g sugar, 26g fat, 15g saturated fat, 6g protein, 2g fiber, 263mg sodium, and 81mg cholesterol. These are rich bars, so a small square goes a long way.

Substitutions & Swaps, Shortbread Crust

This recipe uses a lot of ingredients, so it helps to know which swaps actually work before you start measuring. The shortbread crust is the most forgiving layer of the whole pan.

• Salted butter instead of unsalted. You can use salted butter in place of the unsalted butter in the crust as long as you leave out the added fine salt, so the salt level stays in a sensible range.
• Keep the powdered sugar. Powdered sugar is what helps the baked crust solidify and stay stable, which is exactly what you need under a soft caramel layer. Granulated sugar will not do the same job here.
• Gluten free flour blend. A quality gluten free baking flour blend can substitute for the all purpose flour in the crust. Use a blend you already trust for shortbread style baking rather than a single alternative flour.

If you make one of these changes, keep the rest of the recipe the same so the layers still set the way they should.

Substitutions & Swaps, Brownie & Toppings

You have a bit more room to play with the brownie layer and the two toppings.

• Sugar in the brownie batter. The granulated sugar can be increased or decreased by a few tablespoons to suit your taste. Keep the change small, because sugar affects both sweetness and that fudgy texture.
• Brown sugar in the caramel. Packed light brown sugar is the preferred choice. Dark brown sugar is an acceptable substitute if that is what you have on hand, and it gives the caramel a slightly deeper molasses flavor.
• Light corn syrup. Corn syrup adds a glossy, silky consistency to the caramel and to the ganache, but it can be left out of either one. You can skip it in the caramel, in the ganache, or in both.
• Chocolate for the ganache. Dark or semisweet chocolate is recommended, and chips in the 60 to 65% cocoa range give the best balance. For a milk chocolate ganache, use 1/3 cup (80g) of heavy cream with 1 1/3 cups (240g) of milk chocolate instead of the dark chocolate and the 1/2 cup of cream.

I have made these both ways, and the corn syrup version spreads a little more smoothly over the caramel. The flavor is the same rich combination either way.

Making These Millionaire Brownies in Advance & Storage Tips

These brownies hold up well, which makes them a good choice when you want dessert ready before guests arrive.

• Room temperature: keep them in an airtight container for up to 2 days.
• Refrigerator: they keep for up to a week. Slices can go in an airtight container, or you can cover the whole pan tightly with plastic wrap and then foil.
• Freezer: they freeze for up to 3 months. Let the baked brownies cool, remove the whole sheet from the pan, and freeze it until it is firm to the touch, about 1 hour. Then wrap it in a couple of layers of plastic wrap followed by foil.
• Thawing: move the wrapped brownies to the fridge to thaw overnight, then unwrap and serve the next day.
• Topping timing: add the caramel and the ganache only when you are ready to cut and serve.

The individual components can also be made ahead. The caramel can be covered and kept at room temperature overnight or in the fridge for up to a week, and the ganache can be covered and stored in the fridge for up to a month.

Bring both back to room temperature before spreading, warming the caramel in short 15 second microwave bursts if it has been chilled.

For neat squares, chill the assembled brownies before slicing and use a sharp, warm knife, wiping the blade clean after each cut.

How To Make the Best Millionaire Brownies

This recipe is built in stages, and the order matters. Make the caramel first so it has time to thicken and cool, bake the shortbread crust, mix and bake the brownie batter while the crust cools, then make the ganache while the brownies bake. By the time everything is at room temperature, you are ready to assemble.

Caramel Topping

You will need 2/3 cup sweetened condensed milk (half of a 14 oz can), 1/4 cup unsalted butter cut into chunks, 1/4 cup packed light brown sugar, 2 Tbsp light corn syrup, 1 tsp vanilla extract, and 1/2 tsp fine salt.

1. Heat the sweetened condensed milk, butter, brown sugar, and corn syrup in a heavy saucepan over medium heat. Stir frequently and let the mixture just begin to bubble. If you are using a candy thermometer, cook until it reaches 212°F. The mixture usually starts bubbling up the sides of the pan first.
2. Turn the heat down to low so the caramel simmers. Keep stirring frequently for about 5 to 7 minutes, until it thickens and turns a medium caramel color. It is ready when you can drag a spatula through the mixture and see the bottom of the pan for a second.
3. Remove from the heat and stir in the vanilla extract and the fine salt.
4. Pour the caramel into a separate container and set it aside to cool to room temperature. If you make it in advance, cover it and keep it at room temperature overnight or in the fridge for up to a week, then warm it in short 15 second microwave intervals until it is workable again.

Shortbread Crust

You will need 1/2 cup (1 stick) unsalted butter at room temperature, 1 cup all purpose flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt.

1. Preheat the oven to 350°F and line an 8×8 inch square baking pan with parchment paper.
2. Combine the butter, flour, powdered sugar, and salt with a fork or a pastry cutter.
3. Press the mixture into the bottom of the prepared pan with your fingers. Prick the crust thoroughly with a fork, then bake for 22 to 25 minutes, until the edges are just starting to brown.
4. Set the pan on a wire rack to cool. Keep the oven on but lower the temperature to 325°F.

Brownie Batter

You will need 1 1/2 cups granulated sugar, 3/4 cup all purpose flour, 2/3 cup sifted unsweetened cocoa powder, 1/2 cup powdered sugar, 1/2 cup chopped dark chocolate chips, 1/2 tsp fine salt, 2 large eggs at room temperature, 1/4 cup vegetable or canola oil, 1/4 cup melted unsalted butter, 2 Tbsp water, and 1 tsp vanilla extract.

1. While the crust bakes and cools, mix the sugar, flour, cocoa powder, powdered sugar, chopped chocolate chips, and salt together in a medium bowl.
2. In a large bowl, whisk the eggs, oil, melted butter, water, and vanilla until combined.
3. Pour the dry mix into the wet ingredients and stir until just combined. The batter will be thick, and that is exactly how it should look.
4. Pour the batter over the cooled shortbread crust and smooth it into an even layer. Bake at 325°F for 38 to 43 minutes. They are done when the outer edge is set and the center still has a slight jiggle, or when a toothpick inserted halfway between the edge and the center comes out with moist crumbs rather than batter.
5. Cool completely on a wire rack before topping. If you want to speed that up, place the pan in the freezer for 30 minutes.

Chocolate Ganache Topping

You will need 1/2 cup heavy whipping cream at room temperature, 2/3 cup dark chocolate chips (60 to 65% cocoa), 2 Tbsp unsalted butter at room temperature, 1 Tbsp light corn syrup (optional), and 1/4 tsp fine salt.

1. Heat the heavy cream in a heatproof bowl in the microwave for 45 seconds, until it is just beginning to bubble.
2. Pour the chocolate chips into the cream and make sure they are fully covered. Let the mixture sit for 1 minute.
3. Stir slowly until the cream and chocolate come together into a smooth mixture. If any bits of chocolate are not fully melted, heat for another 15 seconds and stir again.
4. Mix in the room temperature butter, the corn syrup, and the fine salt until combined.
5. Cover with plastic wrap so the ganache does not form a skin, then set it aside to cool to room temperature. It can be covered and stored in the fridge for up to a month, and you can speed up cooling by placing the bowl in the fridge.

Assembling and Cutting

1. Once the brownies are fully cooled, scoop the room temperature caramel on top and spread it into an even layer.
2. Spread the room temperature chocolate ganache over the caramel.
3. Sprinkle flakey sea salt over the top, then cut the chilled brownies with a sharp, warm knife, cleaning the blade after each cut for clean slices.

Tips for the best results

• Bring the ingredients to room temperature so they blend more easily and the layers set evenly.
• Measure the flour accurately, either by weight or with the fluff and level method. Too much flour makes a dry brownie.
• Use a metal pan rather than glass. Glass heats more aggressively, so if it is your only option, drop the oven to 300°F.
• Do not overbake. A toothpick will not come out clean the way it does with cake. Doneness shows up as risen edges with a slightly wiggly center.
• Chill the brownies completely before cutting so the caramel and ganache hold their shape.
• For clean slices, dip a sharp knife in hot water, dry it fully, cut, then wipe the blade and repeat for each slice.

Let Me Know What You Think!

I would love to hear how these millionaire brownies turn out in your kitchen. Leave a rating and a comment below, and tell me whether you used the corn syrup or left it out. I really enjoy seeing your finished pans.

Other Posts You Might Like:

If you enjoy layered desserts and slow cooked favorites, browse the rest of the recipe collection on Home Made Tasty for more ideas to bring to your next cookout.

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Millionaire Brownies

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Millionaire Brownies Millionaire brownies are the bar cookie version of millionaire shortbread, and they earn the name. A buttery shortbread crust goes into the pan first, a fudgy brownie layer bakes on top of it, and once everything cools you add a soft caramel filling and a glossy chocolate ganache.

• Total Time: 100 min
• Yield: 16 1x

Ingredients

Scale 1x2x3x

Caramel Topping
2/3 cup sweetened condensed milk, half a 14 oz. can
1/4 cup unsalted butter, cut into chunks
1/4 cup packed light brown sugar
2 Tbsp light corn syrup
1 tsp vanilla extract
1/2 tsp fine salt

Shortbread Crust
1/2 cup unsalted butter, room temperature
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 tsp fine salt

Brownie Batter
1 1/2 cups granulated sugar
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder, sifted
1/2 cup powdered sugar
1/2 cup dark chocolate chips, chopped
1/2 tsp fine salt
2 large eggs, room temperature
1/4 cup vegetable or canola oil
1/4 cup unsalted butter, melted
2 Tbsp water
1 tsp vanilla extract

Chocolate Ganache Topping
1/2 cup heavy whipping cream, room temperature
2/3 cup dark chocolate chips, 60-65% cocoa
2 Tbsp unsalted butter, room temperature
1 Tbsp light corn syrup
1/4 tsp fine salt

Garnish – Optional
flakey sea salt

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Instructions

Caramel Topping
1-Make the caramel filling first so that: Make the caramel filling first so that it can thicken up before we use it to top the brownies.
2-Heat 2/3 cup of sweetened condensed milk,: 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.
3-Continue to stir frequently until the mixture: 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.
4-Pour into a separate container, then set: 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
5-Preheat the oven to 350°F/175°C: Preheat the oven to 350°F/175°C. Line an 8×8-inch square baking pan with parchment paper. Set aside
6-Use a fork or pastry cutter to: 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.
7-Press into the bottom of the prepared: 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.
8-Place the pan on a wire rack: Place the pan on a wire rack to cool. Keep the oven on, but lower the temperature to 325°F/163°C.

Brownie Batter
9-While the cookie crust bakes and cools,: 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.
10-In a large bowl, whisk together 2: 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.
11-Pour the dry mix into the wet: 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!
12-Pour the batter over the shortbread crust: 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.
13-Set on a wire rack to cool: 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
14-Make the chocolate ganache as the brownies: 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.
15-Heat 1/2 cup of heavy cream in: Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it’s just beginning to bubble.
16-Gently pour 2/3 cup of dark chocolate: 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.
17-Stir slowly until the cream and 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.
18-Mix in 2 Tbsp of room temperature: Mix in 2 Tbsp of room temperature unsalted butter, 1 Tbsp corn syrup, and 1/4 tsp fine salt until combined.
19-Cover with plastic wrap to prevent the: 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
20-Once the brownies are fully cooled, scoop: Once the brownies are fully cooled, scoop the room-temperature caramel on top and spread it into an even layer.
21-Then spread the room-temperature chocolate ganache on: Then spread the room-temperature chocolate ganache on top of the caramel.
22-Add a sprinkle of flakey sea salt,: 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.

Last Step:

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• Prep Time: 30 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 505
• Sugar: 48g
• Sodium: 263mg
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 81mg