About This Recipe
I’ve always been curious about millionaire bars. A buttery shortbread crust layered with rich caramel and smooth chocolate sounded like absolute heaven. But instead of playing around with the original, I decided to take things one step further and add a thick, fudgy brownie layer to the mix.
And just like that—hello, Millionaire Brownies!
These decadent dessert bars combine everything you love about classic millionaire bars with the rich chocolatey goodness of a homemade brownie. Each bite is packed with buttery shortbread, fudgy brownie, silky caramel, and a smooth chocolate topping for the ultimate layered dessert. They’re rich, indulgent, and will impress whoever you are serving. Serious, these bars are nothing short of heaven.
Key Ingredients
Butter – Truly, the star of these Millionaire Brownies. It shows up in every layer, from the buttery shortbread crust to the fudgy brownie, rich caramel, and silky chocolate ganache. It’s what gives the bars their rich, melt-in-your-mouth texture.
Flour – Flour provides structure and stability, especially in the brownie layer and shortbread base, helping everything hold together while still staying tender.
Sugar & Brown Sugar – A combination of granulated sugar and brown sugar adds sweetness and depth. As the granulated sugar dissolves during the shortbread baking, it leaves behind tiny pockets that give the crust a light crispness while still keeping it buttery and tender. And for the brownies, it helps create that shiny, slightly crackly top while also contributing to the fudgy texture inside.The brown sugar plays a necessary role in adding extra moisture and a subtle caramel-like flavor to both the brownies and the caramel layer.
Chocolate Chips & Cocoa Powder – High-quality chocolate chips and cocoa powder are essential for deep, rich chocolate flavor. They give the brownie layer its intense chocolate taste and help the ganache become smooth and luxurious.
Espresso Powder – Don’t be fooled- espresso powder doesn’t make the brownies taste like coffee—it actually enhances the chocolate flavor. Just a small amount deepens and intensifies the cocoa, making the brownie layer taste richer, darker, and more complex.
Cornstarch – A small amount of cornstarch is the secret to extra-soft brownies. It lightens the texture just enough to keep them tender and fudgy rather than dense. This is seriously an unsung hero in brownies!
Sweetened Condensed Milk – Makes the caramel layer so easy and foolproof. It creates a thick, creamy caramel that sets beautifully and slices cleanly.
Heavy Whipping Cream – Heavy cream adds richness and silkiness to both the caramel and the chocolate ganache. It helps create that smooth, glossy finish that makes these bars so indulgent.
Vanilla – One of those quiet but essential ingredients that ties everything together. Vanilla rounds out the sweetness in the shortbread, brownies, and caramel, enhancing the overall flavor without overpowering the chocolate or butter. It just adds the perfect amout of warmth and depth to every baked good.
FAQ’s
Helpful Tips
When making the caramel: Cook the caramel on medium low (not too high of heat or it will burn) until it’s thick, glossy, and fully combined, then let it cool slightly (1-2 minutes) before pouring over the brownies. It should still be pourable but not hot or runny—this helps it sit neatly on top without melting into the brownie layer.
Don’t pack your flour: When measuring flour, if not using a kitchen scale, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Packing the flour can lead to dry, crumbly shortbread and dense brownies instead of soft and fudgy ones.
When mixing the brownie batter: Mix just until the ingredients are combined. Overmixing can incorporate too much air, which leads to a more cake-like texture instead of dense, fudgy brownies.
For faster setting: If you’re short on time, pop the assembled brownies into the fridge to speed up the cooling and setting process. This helps the caramel and chocolate firm up more quickly for cleaner slicing.
For clean slicing: Chill the brownies before cutting and use a sharp knife, wiping it clean between each slice. This keeps the layers sharp and distinct for that bakery-style finish.
More Recipes!
Here are some more recipes you might enjoy!
Lime & Toasted Coconut Blondies (with brown butter!)
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Millionaire Brownies
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Equipment
Ingredients
Shortbread Base
- 1 + 1/4 cups (280 g) unsalted butter
- 1/2 cup + 1 tbsp (125 g) granulated sugar
- 2 + 1/2 cups (310 g) all-purpose flour, spooned & leveled, not packed
- 1/2 tsp salt
Brownies
- 1 + 1/4 cup + 1 tbsp (285 g) unsalted butter
- 1 + 1/2 cups (315 g) granulated sugar
- 3/4 cup packed (140 g) brown sugar
- 3/4 cup (70 g) cocoa powder, spooned & leveled, not packed
- 3 eggs, room temperature
- 2 tsp (10g) vanilla extract
- 3/4 tsp (4 g) salt
- 1 + 1/4 cups (150 g) all purpose flour, spooned & leveled, not packed
- 1/2 tbsp (4 g) cornstarch
- 1 tsp (3 g) espresso powder
- 1 + 1/4 cups (215 g) chocolate chips
Caramel Sauce
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (113 g) unsalted butter
- 1/2 cup (100 g) light brown sugar
- 1 1/2 tbsp (30 g) corn syrup or golden syrup
- 1 tbsp (15mL) whipping cream
- 1/2 tsp (3 g) salt
- 1 tsp (5 mL) vanilla extract
Chocolate Ganache
- 1/2 cup (120 mL) heavy whipping cream
- 8 oz (226 g) semi sweet chocolate
- 1 tbsp (14 g) unsalted butter
Instructions
Enable Step-by-Step Mode- For the shortbread base, preheat your oven to 325°F (165°C). Line a 9×9 inch pan with parchment paper leaving some overhang for easy removal.
- In a large bowl, using a rubber spatula, mix the butter and sugar together until combined. ** No need to whip the butter and sugar- just combined is perfect.
- Add the flour and salt and mix until the dough comes together and resembles coarse crumbs.
- Press the dough firmly and evenly into the bottom of the prepared pan — use the bottom of a glass or measuring cup to pack it flat.
- Bake for 23-26 minutes until a lightly golden. **Please note ovens do vary- look for visual cues rather than time. The shortbread should be golden and set on the edges and the middle should not be greasy or doughy. Remove and let the shortbread cool for about 20 minutes.
- While the shortbread cools, work on the brownies. Raise the oven temperature to 350°F (175°C). In a medium saucepan over low heat, melt the butter.
- Pour the melted butter into a large mixing bowl with the sugars. Using a hand whisk, mix. Then sift in the cocoa powder. Mix and then add the eggs and vanilla. Whisk the mixture vigorously for about 2 minutes (you can use a hand mixer on medium speed, if that is easier). ** We want the mixture to be light and glossy.
- Add the flour, cornstarch, espresso powder and salt and fold gently until just combined — do not overmix. Fold in the chocolate chips.
- Pour the brownie batter evenly over the cooled shortbread base and spread into an even layer. Bake for 32-35 minutes until the edges are set.
- Let the brownies cool for at least 1 hour. For the caramel sauce, you want to prepare this caramel just before you plan to pour it onto the cooled brownies.
- Combine the sweetened condensed milk, butter, brown sugar, corn syrup and salt in a medium saucepan over medium low heat. Stir continuously until the butter melts and everything is combined. Continue cooking, stirring constantly, until the caramel thickens and deepens in color (about 8-10 minutes.)
- Remove from heat and stir in the vanilla and whipping cream. Pour the caramel evenly over the completely cooled brownie layer and spread to the edges. Refrigerate for at least 1 hour until the caramel is set before adding the ganache.
- For the ganache, add the chocolate and butter to a heat safe bowl. In a small saucepan heat the heavy whipping cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate and butter and let it sit undisturbed for 2 minutes. Then gently stir from the center outward until the ganache is completely smooth and glossy. Pour the ganache over the set caramel layer and spread evenly to the edges. Sprinkle with some flaky sea salt or sprinkles- whatever your heart desires!
- Refrigerate for at least 1-2 hours until the ganache is fully set. Slice and serve!