Decadent Millionaire Brownies: The Ultimate Layered Fudgy Delight with Caramel and Chocolate Ganache
Prepare to elevate your dessert game with these truly irresistible Millionaire Brownies. Imagine a perfectly fudgy, intensely chocolatey brownie base, topped with a luscious, buttery homemade caramel layer, and finished with a silky-smooth chocolate ganache. Each bite delivers an explosion of rich flavors and varied textures that will transport you to dessert heaven. These layered bars are not just a treat; they’re an experience, designed to impress and delight.
Why This Millionaire Brownie Recipe Stands Out
While classic Millionaire’s Bars typically feature a shortbread crust, this recipe takes a delightful detour by replacing it with a thick, profoundly fudgy brownie base. This simple switch transforms a traditional treat into an extraordinary indulgence, offering a depth of chocolate flavor and a wonderfully chewy texture that shortbread simply can’t match. The combination of dense brownie, soft, chewy caramel, and rich chocolate ganache creates a dessert bar that is truly spectacular, guaranteed to receive rave reviews from anyone lucky enough to try it.
These are far from your average brownies. Crafting them requires a little more dedication in the kitchen, but the exquisite, “million-dollar” taste makes every moment of effort incredibly worthwhile. The impressive presentation alone, with its distinct, beautifully layered tiers of deep brown, golden caramel, and glossy dark chocolate, is enough to capture attention. Who could possibly resist such a decadent, multi-textured masterpiece? We certainly can’t, and neither will your guests!
Essential Ingredients for Your Millionaire Brownies
To embark on this delicious baking adventure, you’ll need a selection of quality ingredients for each of the three distinct layers: the fudgy brownie, the rich caramel, and the smooth chocolate ganache. You’ll find a complete list with precise measurements and detailed instructions in the printable recipe card located at the end of this post. For now, let’s dive into the key components and why they matter.
Ingredient Spotlight & Expert Substitution Tips
For the Brownie Layer:
BROWNIE BASE – While a good quality box brownie mix could serve as a convenient shortcut, we wholeheartedly recommend making your brownies from scratch. Our homemade fudge brownie recipe ensures a superior texture – dense, moist, and intensely chocolatey – which is truly the foundation for these “millionaire” bars. The effort of baking from scratch truly makes these bars exponentially better. For an extra touch of decadence or textural contrast, feel free to fold in 1 cup of your favorite chocolate chips (dark, milk, or white) into the batter, or add a handful of chopped nuts like walnuts or pecans. Using a combination of granulated sugar and brown sugar in the brownie batter contributes to both moisture and a subtle caramel note, enhancing the overall depth of flavor.
- Flour & Cocoa Powder: Use all-purpose flour and unsweetened cocoa powder. Dutch-processed cocoa will give a darker, less acidic chocolate flavor, while natural cocoa will result in a lighter color and more classic brownie taste. Either works beautifully.
- Fat: A blend of vegetable oil and melted unsalted butter provides the best of both worlds – oil for ultimate moistness and butter for rich flavor. Ensure the butter is slightly cooled after melting to avoid scrambling the eggs.
- Eggs: Using two large eggs plus one egg yolk is key. The extra yolk adds richness and helps create that coveted fudgy texture, preventing the brownies from becoming too cake-like.
For the Caramel Layer:
CARAMEL – This is where homemade really shines. We strongly advise against using store-bought caramel sauce for this recipe. Our scratch-made caramel is specifically formulated to be thicker and more stable than most jarred varieties, ensuring that when you slice and bite into your Millionaire Brownies, the caramel stays perfectly in place rather than oozing out. This homemade approach gives you control over the texture, resulting in a delightfully chewy, rich layer that holds its shape beautifully. The consistency is critical for the structural integrity of the bars.
- Butter & Brown Sugar: Unsalted butter and packed light brown sugar form the base, contributing to its rich flavor and classic caramel hue.
- Sweetened Condensed Milk: This ingredient is essential for achieving the creamy, smooth consistency and sweetness of the caramel without the need for intricate sugar stages. One 14-ounce can is just right.
- Corn Syrup: Light corn syrup acts as an anti-crystallization agent, preventing your caramel from becoming grainy and ensuring a silky-smooth finish. Don’t skip it!
- Vanilla & Salt: Vanilla extract adds warmth, while a touch of salt perfectly balances the sweetness of the caramel, enhancing its overall flavor profile.
For the Ganache Layer:
GANACHE – This final layer provides a decadent, smooth chocolate finish. Semi-sweet chocolate chips are ideal for a balanced sweetness, but you could opt for dark chocolate chips if you prefer a more intense, less sweet chocolate flavor. The heavy whipping cream is crucial for creating that luxurious, pourable consistency that sets into a silky, firm layer when chilled.
- Chocolate Chips: Semi-sweet chocolate chips are standard. High-quality chocolate will yield a better-tasting ganache.
- Heavy Whipping Cream: The fat content in heavy cream is vital for a rich, smooth ganache. Do not substitute with lighter creams.
- Flaky Sea Salt (Optional Garnish): A sprinkle of flaky sea salt on top of the finished ganache is a chef’s secret weapon. It provides a beautiful visual contrast and a delightful counterpoint to the sweetness, enhancing all the chocolate and caramel flavors.
Step-by-Step Guide to Crafting Millionaire Brownies
These detailed step-by-step photos and instructions are here to guide you visually through the process of making this incredible recipe. For a convenient printable version of this recipe, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this page.
Preparing the Fudgy Brownie Base:
- Preheat your oven to 350°F (175°C). Line an 8 by 8-inch baking pan with two pieces of parchment paper. Arrange them so they overhang on all four sides; this creates “slings” that will make it incredibly easy to lift the entire dessert out of the pan once chilled.
- In a medium bowl, whisk together the dry brownie ingredients: flour, unsweetened cocoa powder, and salt. Set aside.
- In a large mixing bowl, use a handheld electric mixer to beat together the wet brownie ingredients: granulated sugar, light brown sugar, vegetable oil, slightly cooled melted unsalted butter, and vanilla extract. Continue beating until the mixture thickens slightly and takes on a texture resembling fluffy, wet sand.
- Add the two large eggs and the additional large egg yolk to the wet mixture. Continue beating with the electric mixer for a good 6 to 8 minutes. This extended beating incorporates air, resulting in a thick, fluffy, and noticeably paler mixture, which is crucial for achieving that signature fudgy brownie texture.
- Gently add the whisked dry ingredients to the wet mixture. Beat *just* until combined. Be very careful not to over-mix, as overmixing can develop the gluten in the flour, leading to tougher, more cake-like brownies instead of fudgy ones.
- Pour the brownie batter into the prepared pan and spread it out evenly with a spatula, ensuring it reaches all corners for a uniform base.
- Bake for approximately 20 to 25 minutes. The brownies are ready when the edges are set, and the top begins to crackle slightly. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Crucially, avoid over-baking, as this will lead to dry brownies. Once baked, allow the brownies to cool completely in the pan on a wire rack before proceeding.
Crafting the Rich Caramel Layer:
- While the brownies are cooling, it’s time to prepare the homemade caramel. Place all the caramel ingredients – softened unsalted butter, packed light brown sugar, sweetened condensed milk, light corn syrup, vanilla extract, and salt – into a heavy-bottomed saucepan over medium heat.
- Whisk the mixture constantly. This continuous whisking is vital to prevent the caramel from sticking and burning at the bottom of the pan, ensuring a smooth consistency. Continue to stir until all the ingredients are fully melted, well combined, and the mixture comes to a gentle boil. Resist the urge to increase the temperature beyond medium, as this can lead to scorching.
- Attach a candy thermometer to the side of the saucepan. Continue whisking and cooking the caramel until it reaches the soft ball stage, specifically 225°F (107°C). This can be the longest step, typically taking between 20 to 30 minutes, so patience is key. The caramel will thicken and deepen in color.
- Once the caramel reaches the correct temperature, immediately remove it from the heat. Carefully pour the hot caramel over the completely cooled brownie base, spreading it smoothly and evenly right to the edges of the pan using a spatula.
- Chill the brownies with the caramel layer in the refrigerator for at least 30 minutes. This chilling period is crucial as it allows the caramel to firm up properly, ensuring it won’t shift or displace when you add the ganache layer on top.
Finishing with Silky Chocolate Ganache:
- To prepare the chocolate ganache, combine the semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl.
- Heat the mixture in 30-second intervals in the microwave. After each interval, stir or whisk vigorously until the chocolate chips are completely melted and the ganache comes together into a thick, luxuriously smooth, and glossy mixture. Be patient and avoid overheating the chocolate.
- Carefully spread the warm chocolate ganache evenly over the chilled caramel layer. Work quickly but gently to ensure a smooth, uniform top.
- For the perfect finishing touch, sprinkle a generous amount of flaky sea salt evenly over the top of the still-wet ganache. This adds both visual appeal and a delightful flavor contrast. Place the pan back into the refrigerator to chill for at least another 30 minutes, or until the ganache is completely set and firm.
- Once thoroughly chilled and firm, use the parchment paper overhangs to carefully lift the entire dessert slab out of the baking pan. Place it on a cutting board and, using a sharp, warm knife (wiping the blade clean between cuts will help ensure neat slices), cut it into individual bars of your desired size.
Frequently Asked Questions & Expert Tips for Success
For optimal freshness and texture, store your Millionaire Brownies in an airtight container at room temperature. They will keep beautifully for up to 5 days. While refrigeration can prolong their shelf life slightly, it may alter the texture of the brownie and caramel, making them firmer. If refrigerated, allow them to come to room temperature for about 15-20 minutes before serving for the best experience.
Absolutely! Millionaire Brownies freeze exceptionally well. Once they are completely cooled and set, you have a couple of options:
- Individual Freezing: Wrap each brownie bar individually in plastic wrap multiple times. Then, place the wrapped bars in an airtight container or a large freezer-safe zip-top bag.
- Slab Freezing: You can also freeze the entire slab of brownies after removing it from the pan. For best results and to prevent the ganache from sticking, flash freeze the uncovered slab on a baking tray until it’s solid (about 1-2 hours). Once solid, wrap the slab tightly in plastic wrap, followed by a layer of aluminum foil, and then place it into a large freezer-safe zip-top bag.
These brownies can be frozen for up to 3 months. To thaw, simply remove them from the freezer and let them come to room temperature for a few hours before serving. Freezing them makes for a perfect make-ahead dessert or a delightful treat whenever a craving strikes!
Expert Tips for the Perfect Millionaire Brownies:
- Quality Ingredients Matter: Especially for chocolate and cocoa powder, using good quality ingredients will significantly impact the final flavor of your brownies and ganache.
- Don’t Overbake the Brownies: Overbaking is the enemy of fudgy brownies. Keep a close eye on them; a slight wobble in the center is okay as they will continue to set as they cool.
- Constant Stirring for Caramel: As mentioned, continuous whisking for the caramel is non-negotiable to prevent burning and ensure a smooth, lump-free texture.
- Accurate Candy Thermometer: For the caramel, an accurate candy thermometer is your best friend. Reaching the “soft ball stage” at 225°F is crucial for the perfect chewy consistency. If you don’t have a thermometer, you can drop a small amount of hot caramel into a bowl of cold water. If it forms a soft, pliable ball, it’s ready.
- Chill Between Layers: Allowing each layer (especially the caramel) to chill and set properly before adding the next is vital for clean, distinct layers and easy slicing.
- Warm Knife for Slicing: For impeccably clean cuts, use a sharp knife that has been run under hot water and then wiped dry. Repeat this process for each slice.
Serving Your Decadent Millionaire Brownies
These Millionaire Brownies are exquisite on their own, but a few simple touches can elevate them even further. A final sprinkle of flaky sea salt over the ganache is highly recommended; it beautifully enhances the chocolate and caramel notes and adds a subtle textural crunch. For a different texture, you could also top them with finely chopped toasted nuts like walnuts, pecans, or almonds. While delicious at room temperature, a quick zap in the microwave for a few seconds can warm them slightly, making the brownie even softer and the caramel slightly Gooey. They pair wonderfully with a scoop of premium vanilla bean ice cream, a dollop of fresh whipped cream, or simply a hot cup of coffee or a glass of cold milk.
Millionaire brownies are undoubtedly a showstopper, making them perfect for special celebrations, holiday gatherings, or as an impressive dessert for dinner parties. However, there’s no need to wait for an occasion! They are equally delightful as a luxurious everyday indulgence, perfect for satisfying a sweet craving or enjoying throughout the week. Treat yourself to something truly delicious, because you deserve it!
More Decadent Dessert Bar Recipes
If you love layered desserts and rich, sweet treats, be sure to explore some of these other fantastic recipes:
- Nanaimo Bars
- Slutty Brownies
- Lemon Brownies
- Classic Millionaire’s Bars
- Millionaire’s Cake
- Chewy Blondies
I absolutely love to bake and cook, and it brings me so much joy to share my kitchen experiences and delicious recipes with all of you! Remembering to come back each day for new inspiration can be tough, which is why I offer a convenient newsletter delivered directly to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes!
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!
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Ingredients
Brownies
- ¾ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup granulated white sugar
- ⅓ 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
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8×8 baking pan
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Mixing bowls
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Hand mixer
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Whisk
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Saucepan
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Candy thermometer
Before You Begin
- You can also use a 9 by 9-inch pan to bake the brownies; just note that they may bake a little faster and be slightly thinner.
- For added richness or texture, consider folding in 1 cup of chocolate chips or your favorite chopped nuts (like walnuts or pecans) into the brownie batter before baking.
- We highly recommend making the caramel from scratch for this recipe. Our homemade version is intentionally thicker than most store-bought caramels, ensuring it holds its shape beautifully when you cut and bite into the bars, without spilling out.
- Store the finished Millionaire Brownies in an airtight container at room temperature for up to 5 days.
- To Freeze – Once the brownies are completely cooled and set, you can wrap them individually in plastic wrap (two layers work best) and then place them in an airtight container or a large freezer-safe zip-top bag. Alternatively, you can freeze the entire slab of brownies after carefully removing it from the pan. For this method, you can optionally flash freeze the uncovered slab on a baking tray until solid to prevent the ganache layer from sticking. Once solid, wrap the slab tightly in plastic wrap, followed by a layer of aluminum foil, and then place it into a large zip-top bag. Freeze for up to 3 months. Thaw at room temperature for several hours before serving.
Instructions
For The Brownies
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Preheat the oven to 350°F (175°C). Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it overhangs on all 4 sides for easy removal later.
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In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
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In a large bowl, use a handheld electric mixer to beat together the granulated sugar, brown sugar, vegetable oil, melted and slightly cooled unsalted butter, and vanilla extract until the mixture thickens slightly and resembles fluffy wet sand. Add the 2 large eggs and 1 large egg yolk, and continue beating for about 6 to 8 minutes until the mixture is thick, fluffy, and noticeably paler.
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Add the dry ingredients (flour mixture) to the wet ingredients and beat just until combined. Be careful not to over-mix, as this can result in tough brownies.
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Pour the brownie batter into the prepared pan and spread it out evenly with a spatula.
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Bake for 20 to 25 minutes, or until the brownies are set along the outside and the top starts to crackle. Be careful not to over-bake. Allow to cool completely in the pan on a wire rack.
For The Caramel
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While the brownies are cooling, prepare the caramel. Place all caramel ingredients (softened unsalted butter, packed light brown sugar, sweetened condensed milk, light corn syrup, vanilla extract, and salt) in a heavy-bottomed saucepan over medium heat.
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Whisk constantly until the mixture is fully melted, well combined, and comes to a boil. Do not increase the temperature above medium. Continuous stirring prevents the caramel from burning and ensures a smooth consistency.
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Fit the saucepan with a candy thermometer. Continue whisking and cooking until the caramel reaches the soft ball stage, specifically 225°F (107°C). This process can take 20-30 minutes.
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Remove the caramel from the heat and immediately pour it over the completely cooled baked brownies, spreading it smooth to the edges of the pan.
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Chill the pan in the refrigerator for at least 30 minutes to allow the caramel to firm up. This is essential so it doesn’t displace when the ganache is added.
For The Ganache
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To make the ganache, combine the semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl.
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Heat in 30-second intervals in the microwave, stirring/whisking thoroughly between each interval, until the chocolate melts completely and the ganache comes together in a thick, smooth, and glossy mixture.
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Carefully spread the warm ganache evenly over the chilled caramel layer.
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For the finishing touches, sprinkle flaky sea salt over the top of the ganache. Place the pan in the refrigerator to chill for at least another 30 minutes, or until the ganache is completely set and firm.
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Once thoroughly chilled, use the parchment paper overhangs to lift the entire dessert slab from the pan. Place it on a clean cutting board and cut into bars of your desired size using a sharp, warm knife (wiping the blade between cuts for cleanest results). Serve and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.