Description
Millionaire Brownies are a decadent layered treat featuring a buttery shortbread crust, rich fudgy brownies, and a silky chocolate ganache topping, all finished with a sprinkle of flaky sea salt for an indulgent twist.
Ingredients
Scale
Shortbread Crust
- 2/3 cup sweetened condensed milk (200g)
- 1/4 cup unsalted butter, cut into chunks (56g)
- 1/4 cup packed light brown sugar (50g)
- 2 Tbsp light corn syrup (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 1 cup all-purpose flour (125g)
- 1/4 cup powdered sugar (30g)
Brownie Layer
- 1/2 cup unsalted butter, room temperature (113g)
- 1 1/2 cups granulated sugar (300g)
- 2 large eggs, room temperature (112g)
- 1/4 cup vegetable or canola oil (55g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 3/4 cup all-purpose flour (95g)
- 2/3 cup unsweetened cocoa powder, sifted (65g)
- 1/2 cup powdered sugar (65g)
- 1/2 tsp fine salt (3g)
Ganache Topping
- 1/2 cup heavy whipping cream, room temperature (120g)
- 2/3 cup dark chocolate chips (60-65% cocoa) (120g)
- 2 Tbsp unsalted butter, room temperature (30g)
- 1 Tbsp light corn syrup – optional (20g)
- 1/4 tsp fine salt (2g)
- Flaky sea salt – for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan to prevent sticking.
- Make Shortbread Crust: In a saucepan over medium heat, combine sweetened condensed milk, butter chunks, light brown sugar, light corn syrup, vanilla extract, and salt. Cook while stirring until the mixture is smooth and combined. Remove from heat and mix in the all-purpose flour and powdered sugar until a dough forms. Press this dough evenly into the bottom of the prepared pan.
- Bake Shortbread Crust: Bake the crust in the preheated oven for 15 minutes or until it turns golden brown. Remove from oven and allow it to cool slightly before adding the brownie layer.
- Prepare Brownie Batter: Cream the room temperature butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, sift together flour, cocoa powder, powdered sugar, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Bake Brownie Layer: Pour the brownie batter evenly over the cooled shortbread crust and spread smoothly. Bake for 25 to 30 minutes or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Make Ganache Topping: Heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the dark chocolate chips in a bowl. Let sit for a minute, then stir gently until the chocolate melts completely and the ganache is smooth and glossy. Stir in unsalted butter, optional light corn syrup, and salt until fully combined.
- Assemble and Garnish: Pour and spread the ganache evenly over the cooled brownies. Sprinkle with flaky sea salt for added texture and flavor contrast. Let the ganache set at room temperature before cutting and serving.
Notes
- Use room temperature eggs and butter for best mixing results in the brownie layer.
- If light corn syrup is unavailable, substitute with honey or golden syrup, but this may slightly alter the texture.
- The flaky sea salt garnish balances the sweetness and enriches the flavor experience.
- Allow the bars to cool completely for clean cuts.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
