Millionaires Brownies

This Millionaire Brownies recipe is a rich and decadent dessert comprised of shortbread, caramel, and a thick fudgy brownie layer. The perfect party treat!

Ingredients

With most baking recipes I truly urge you to measure your ingredients with a scale.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

The shortbread is made with three ingredients; butter, sugar, salt, and flour. And luckily it calls for melted butter so no need to wait around for room temperature butter!

The caramel is made with:

• Sweetened Condensed Milk
• Light Brown sugar
• Sea Salt
• Heavy Whipping Cream
• Light Corn Syrup or Golden Syrup
• Unsalted Butter

You can make the brownie batter from scratch, I use my homemade brownies recipe or you can use a boxed 8" or 9" mix. If you want to make mine from scratch they are made in one pot and you'll need:

• Water
• Unsalted Butter
• Granulated Sugar/ Caster Sugar
• Unsweetened Dutch-process Cocoa Powder
• Vegetable Oil
• Pure Vanilla Extract
• 1 Large Egg Yolk and 1 Large Egg, at room temp.
• Baking Powder
• Salt
• Cornstarch/ Cornflour
• All-Purpose/ Plain Flour
• Handful of chopped chocolate or chocolate chips, due to the sweetness I tend to go for semi-sweet chocolate or dark chocolate instead of milk chocolate

Chopped pecans or walnuts would be a great added crunch to the brownie batter! Or a layer of roasted peanuts on top of the caramel between the brownies!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and line a 9"X9" baking pan with foil so the foil overhangs.

In a large bowl mix together the flour, sugar, and salt. Add the melted butter and stir gently until fully combined, the crumbs will be moist.

Press the dough into the bottom of the prepared tin. Use your clean hand to press the dough down to create an even layer, then use a fork to prick the dough every inch.

Bake in the preheated oven for 20-23 minutes, until lightly golden brown.  Let pan cool on a wire rack for 20 minutes. While the shortbread bakes, I prepare the brownie batter and caramel layer. I start by cooking the brownie batter through step one then while it has to cool for 5 minutes I begin the caramel. I have all of the brownie ingredients ready to go so I quickly prepare as I am frequently stirring the caramel, you cannot leave the caramel for too long or you will end up with burned spots. If you prefer you can make the brownie batter first and let that sit aside before preparing the caramel layer.

In a large heavy bottom pan, add the sweetened condensed milk, brown sugar, sea salt, heavy cream, corn syrup, and unsalted butter. Over medium heat stir often until the mixture registers to 236F/113C to 240F/115C degrees* on a digital thermometer. This will take about 15- 20 minutes of stirring. Once the temperature is reached take the pot off of the heat. Carefully pour the caramel over the shortbread crust, and use a spatula to spread into an even layer as best as you can.

In a large saucepan add the water, butter, sugar, and cocoa powder. Cook on low heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, but that is fine. Then add the oil and vanilla extract, and mix as best as you can it might look separated that is fine.

Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.

Add the baking soda, salt, and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not overmix, this will affect the end product.

Pour the brownie batter into the prepared pan on top of the caramel and use an offset spatula to spread into an even brownie layer to cover all of the caramel and bake for 25-30 minutes. Everyone’s oven is different, for me, the brownies always bake within 25-30. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry.

Place the pan on a wire rack to cool completely before cutting. You'll need a sharp knife to cut these into squares, due to the three layers you can cut them quite small. Store them in an air-tight container on the counter for up to 4 days.

Can you double

You could totally double the recipe for a 9-inch X 13-inch pan.

More caramel recipes

Check out this recipe for my caramel apple upside-down cake.

Talk about creamy delicious this caramel cheesecake is one of my all-time favorites.

If you have caramel to use up this caramel banana bread is a great choice to bake!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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