Millionaire Brownies Recipe

These deliciously rich brownies are a twist on the Millionaire Shortbread, a classic in the United Kingdom, but I used brownies instead of short bread. With layers of caramel and chocolate on top, these are sure to keep your friends and family coming back for more. This hybrid recipe is one of my all time favorites. 



Special Equipment: 9x13 inch pan, candy thermometer, heat proof bowl (glass is best)


For the Brownies:

12 tbsp unsalted butter, diced

10 oz dark chocolate

1 1/3 cups sugar

4 large eggs, beaten

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

For the Caramel Layer:

1 (14 oz) can sweetened condensed milk

1/2 cup dark brown sugar

6 tablespoon unsalted butter

2 tablespoons dark corn syrup

1 teaspoon pure vanilla extract

generous pinch of salt

For the Chocolate Layer:

7 oz chocolate flavored almond bark

2 tbsp unsalted butter

2 oz dark chocolate (optional)



For the Brownie:

1. Preheat the oven to 400 degrees F (200 degrees C). Line the base of the 9x13 inch pan with parchment paper, allowing some overhang.

2. Put the chocolate and butter in a bowl set over simmering water, without touching the water. Melt the chocolate and butter, stirring until smooth. Remove from heat and leave to cool. (You can also melt the chocolate in the microwave. Start out at one minute, then remove chocolate and stir. Microwave until fully melted, in 15 second intervals, stirring in between.) 




3. Once the mixture has cooled, mix in the sugar until very well blended. Add the beaten eggs, 1 at a time, making sure each is well mixed before you add the next. 

4. Sift in the flour and cocoa powder, lifting the sieve up high above the bowl to aerate. Mix in the flour and cocoa until the batter is smooth and no patches of flour are seen.

5. Pour into the prepared pan and spread so the mixture fills the corners. Smooth the top. Bake for 12-15 minutes, or until just firm to the touch on top and still soft underneath. A skewer inserted should come out coated with a little batter. Remove from the oven and leave in the pan to cool completely. Invert the brownie onto a larger pan the it lined with parchment paper.

For the Caramel Layer:

6. Whisk the sweetened condensed milk, brown sugar, butter, corn syrup, vanilla extract and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 220 degrees F, about 6 minutes. Pour the caramel over the brownie. Cool fro about 15 minutes, or until caramel is set. 



For the Chocolate Layer:

7. In the same method earlier, melt the chocolate almond bark and butter in a heatproof bowl over simmering water. In a separate bowl, melt the dark chocolate without butter. Pour the milk chocolate over the set caramel and smooth out all the way to the edges.

8. Pour the dark chocolate over the surface in a zigzag pattern and drag a fine skewer through the 2 chocolates to create a marbled effect (marbling optional). Leave to cool and harden before cutting. You may need to chill it in a refrigerator to harden completely. 


9. Cut into individual squares, wiping your knife in between, and dipping in warm water. *Chef tip: These brownies are very rich. I like to cut them into small 1/2 inch bite sized pieces. This will keep your friends and family coming back for more!