Millionaire Brownies are a spin-off on millionaire shortbread, a shortbread biscuit that’s topped with caramel and chocolate. Obviously, millionaire brownies are much richer than shortbread!
Mom and I saw something similar on a T.V. show that featured a bakery that makes them. We both agreed that I’d have to post the recipe, because they looked so incredible! (This post may contain Amazon affiliate links for your convenience, at NO additional cost to you.)
Even though I couldn’t find a recipe on the internet, the description was enough to recreate something pretty spectacular! Instead of a layer of shortbread, mom baked up a batch of fudgy brownies from a recipe on King Arthur’s website.
The brownies are topped with a layer of warm caramel, a layer of ganache, and some chopped pecans. I like to use a straight sided baking pan like this one from Amazon. (Affiliate link)
The original millionaire brownies have chopped hazelnuts on them, which I’m sure is delicious, but I prefer pecans.
It’s important to chill each layer before adding the next, so the layers don’t run together. You can melt caramel squares, or make your own caramel. The chocolate ganache is easy to make, taking just a few minutes.
Mom buys caramel in bulk but you can certainly use melted caramel squares, thinned with just one tablespoon cream. (Jarred caramel sauce will be too runny). affiliate link.
I hope you enjoy the millionaire brownies. Here is the recipe!
- 4 large eggs
- 3 3/4 ounces Dutch cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 8 ounces 2 sticks unsalted butter
- 15 3/4 ounces sugar
- 6 1/4 ounces Unbleached All-Purpose Flour
- 12 ounces chocolate chips
- 1 pound caramel squares
- 1 Tablespoon heavy cream for caramel layer
- 2 cups chopped nuts pecans, walnuts or hazelnuts
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
Line pan with parchment paper, for easy removal.
Crack eggs into a bowl, add cocoa, salt, baking powder, and vanilla, and beat until smooth.
In a medium-sized saucepan set over low heat, melt butter, then add sugar and stir to combine. Continue to heat, just until mixture is hot (about 110°F), but not bubbling; it'll become shiny as you stir. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Add hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add flour and chips, stirring until smooth.
Spoon batter into prepared pan.
Bake brownies for 30 minutes, until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Brownies should feel set on the edges, and the center should look moist, but not uncooked. Remove pan from oven and cool.
Top cooled brownies with warm caramel. For caramel layer, melt caramel squares with 1 Tablespoon heavy cream, stirring until smooth. Chill until caramel is set.
Top brownies with warm ganache. Sprinkle with chopped pecans. Chill until set.
Top the millionaire brownies with chocolate ganache.
- 1 cup heavy cream
- 8 ounces chopped chocolate or chocolate morsels
In a medium saucepan over a low heat, melt 1 cup heavy cream.
Stir in chopped chocolate, stirring until smooth.
Some of the items I used for this post. (This is an affiliate link of which I make a small percentage, at no additional cost to you which helps off-set the cost of running this site. Thank you!)
Caramel in bulk. This is great if you’re making caramel apples for the holidays.