Millionaire brownies combine rich fudge brownies with layers of caramel and silky chocolate ganache for a truly decadent experience in each bite.
Why this recipe works
These millionaire brownies replace the shortbread layer in classic millionaire’s bars with a thick and fudgy brownie base. Layers of soft caramel and chocolate ganache follow suit to create an incredibly dreamy dessert bar everyone will rave about, no doubt about it.
These aren’t your average brownie which also means they’ll require a little more love in the kitchen to prepare, but their “million dollar” taste is worth every ounce of effort put into them. I mean, honestly, who can resist a caramel and chocolate-topped brownie with that impressive of a presentation? Certainly not us.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BROWNIES – Realistically, you could substitute the homemade fudge brownies for a box of brownies. But in our opinion, baking them from scratch makes these bars that much better. You can optionally add 1 cup of chocolate chips to the batter or feel free to add in some of your favorite nuts for texture.
CARAMEL – I highly suggest making your caramel from scratch for this recipe. It’s specifically made to be a little thicker than your average jar of caramel so that you can easily cut/bite into it without it spilling out the sides.
How to Make Millionaire Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides for easy removal.
- Whisk together the flour, cocoa powder, and salt in a medium bowl.
- Use a handheld electric mixer to beat together the granulated sugar, brown sugar, oil, butter, and vanilla in a large bowl until it thickens slightly, and looks like fluffy wet sand.
- Add the eggs and egg yolk, and beat until the mixture is thick, fluffy, and turns paler (about 6 to 8 minutes using a handheld electric mixer).
- Add the dry ingredients and beat just to combine, being careful not to over-mix.
- Pour the batter into the prepared pan, and spread it out evenly.
- Bake until the brownies are set along the outside and the top starts to crackle, about 20 to 25 minutes. Be careful not to over-bake. Cool completely.
- Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
- Whisk constantly until the mixture is fully melted and comes to a boil (do not increase the temperature). *Be sure to stir the caramel constantly and keep the heat at or just below medium so that the caramel doesn’t burn on the bottom of the pan.
- Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage, 225°F. This process can take 20-30 minutes.
- Remove the caramel from the heat and pour over the baked brownies, spreading it smooth to the edges.
- Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
- To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl.
- Heat in 30-second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
- Spread the ganache over the caramel.
- For the finishing touches, sprinkle flaky sea salt over the top of the ganache. Place in the refrigerator to chill for at least 30 minutes or until the ganache is set.
- Lift the dessert from the pan and cut into bars with a sharp knife.
Frequently Asked Questions & Expert Tips
Store the brownies in an air-tight container kept at room temperature for up to 5 days.
Yes, you can freeze them. Once the brownies are fully cooled, wrap them individually in plastic wrap a couple of times then place them in an air-tight container or large zip top bag. You can also freeze the entire slab of brownies after removing them from the pan. Optionally flash freeze them on a baking tray until solid to prevent the ganache layer from sticking. Wrap the slab of brownies in plastic wrap followed by a layer of aluminum foil then pop them into a large zip top bag. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Optionally garnish the finished brownies with a sprinkle of flakey sea salt. You can also top with chopped nuts such as walnuts or pecans. Enjoy warm or at room temperature with a scoop of vanilla ice cream or as-is.
Millionaire brownies are decadent and perfect for celebrations, but we whip up a batch whenever we want a sweet treat to pick at throughout the week too. There doesn’t always have to be an occasion for something this delicious.
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Millionaire Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Brownies
- ¾ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup granulated white sugar
- â…“ cup light brown sugar lightly packed
- 6 Tablespoons vegetable oil
- 6 Tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
Caramel
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 14 ounces sweetened condensed milk 1 can
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Ganache
- 2 cups semi-sweet chocolate chips
- ½ cup heavy whipping cream
- flakey sea salt optional as garnish
Things You’ll Need
Before You Begin
- You can also use a 9 by 9-inch pan to cook the brownies, just note that they may bake a little faster.
- You can optionally add 1 cup of chocolate chips to the brownie batter to make it even more decadent or feel free to add in some of your favorite nuts for texture.
- I highly suggest making your caramel from scratch for this recipe. It’s specifically made to be a little thicker than your average jar of caramel you buy from the store so that you can easily cut/bite into it without it spilling out the sides.
- Store the brownies in an air-tight container kept at room temperature for up to 5 days.
- To Freeze – Once the brownies are fully cooled, wrap them individually in plastic wrap a couple of times then place them in an air-tight container or large zip top bag. You can also freeze the entire slab of brownies after removing them from the pan. Optionally flash freeze them on a baking tray until solid to prevent the ganache layer from sticking. Wrap the slab of brownies in plastic wrap followed by a layer of aluminum foil then pop them into a large zip top bag. Freeze for up to 3 months. Thaw at room temperature.
Instructions
For The Brownies
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides for easy removal.
- Whisk together the flour, cocoa powder, and salt in a medium bowl.
- Use a handheld electric mixer to beat together the granulated sugar, brown sugar, oil, butter, and vanilla in a large bowl until it thickens slightly, and looks like fluffy wet sand. Add the eggs and egg yolk, and beat until the mixture is thick, fluffy, and turns paler (about 6 to 8 minutes using a handheld electric mixer).
- Add the dry ingredients and beat just to combine, being careful not to over-mix.
- Pour the batter into the prepared pan, and spread it out evenly.
- Bake until the brownies are set along the outside and the top starts to crackle, about 20 to 25 minutes, being careful not to over-bake. Cool completely.
For The Caramel
- Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
- Whisk constantly until the mixture is fully melted and comes to a boil (do not increase the temperature.) *Be sure to stir the caramel constantly and keep the heat at or just below medium so that the caramel doesn’t burn on the bottom of the pan.
- Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage, 225°F. This process can take 20-30 minutes.
- Remove the caramel from the heat and pour over the baked brownies, spreading it smooth to the edges.
- Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
For The Ganache
- To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl.
- Heat in 30-second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
- Spread the ganache over the caramel.
- For the finishing touches, sprinkle flaky sea salt over the top of the ganache and place in the refrigerator to chill for at least 30 minutes or until the ganache is set.
- Lift the dessert from the pan and cut into bars with a sharp knife.
Nutrition
Lindsay Formaro
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JB says
If I hadn’t overcooked the caramel these would be some of the best brownies of all time. I’ve never made caramel and didn’t realize how easy it is to overcook it which results in near rock hard caramel 😞
However the brownies are insanely fudgy and delicious. They taste like homemade Little Debbie’s!! The ganache is very good too, albeit a little rich. (I used Ghirardelli cocoa and chocolate chips)
10/10 I would make these again and really focus on getting the Carmel just right