Looking for a dish that wows your guests without stressing you out? These Millionaire Brownies recipe bars are the answer for your next holiday party.
There is something so special about a triple-layer treat. It feels like a fancy gift from a bakery. Your family will think you spent all day in the kitchen.
Why You’ll Love This Recipe
This recipe is a total show-stopper for your winter gatherings. It combines three incredibly decadent layers into one perfect bite.
You get a fudgy base and a buttery caramel center. Then, a smooth chocolate topping finishes it off perfectly. It is budget-friendly because it uses simple pantry staples.
Simple Method
Do not let the layers intimidate you. We take it one easy step at a time. Each layer needs a little bit of cooling time.
This patience ensures your layers stay beautiful and distinct. Even if you are a beginner, you can master this. It is practically foolproof for any home cook.
Ingredients You’ll Need
Most of these items are already in your pantry and fridge. It is simple baking at its best.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (for caramel)
- 1/2 cup light brown sugar, packed
- 14 ounces sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Step-by-Step
- Preheat oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk the melted butter and granulated sugar until combined. Add eggs and vanilla, whisking until smooth.
- Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownie base to cool completely in the pan.
- In a heavy-bottomed saucepan, combine the 1/2 cup butter, brown sugar, and sweetened condensed milk over medium heat.
- Bring the mixture to a gentle boil, whisking constantly for 5 to 7 minutes until the caramel thickens and turns a light amber color.
- Pour the hot caramel over the cooled brownie layer and spread evenly. Refrigerate for at least 1 hour until the caramel is set.
- Place chocolate chips in a small heat-proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until the mixture is smooth and glossy.
- Spread the ganache over the chilled caramel layer. Refrigerate for an additional 2 hours until fully set before lifting from the pan and slicing.
Best Ways to Enjoy It
These are very rich, so I suggest cutting them into small, bite-sized squares. They look beautiful on a silver platter for holiday parties.
Serve them alongside a hot cup of coffee or cold milk. They are the perfect end to a cozy winter dinner. Your guests will definitely ask for the recipe.
Storage & Reheating
Keep these brownies in the refrigerator to keep the layers firm. They will stay fresh for up to one week in an airtight container.
You can also freeze them for up to three months. Just thaw them in the fridge before serving. This makes them a great make-ahead dessert for busy weeks.
Tips for Best Results
- Use parchment paper so you can lift the whole block out easily.
- Do not stop whisking the caramel or it might burn.
- Let the brownie base cool fully before adding the warm caramel.
- Wait for the ganache to set completely before you start slicing.
- For the cleanest cuts, use a warm knife wiped clean between slices.
- Add a sprinkle of flaky sea salt on top to balance the sweetness.
- Double the recipe for a larger crowd during the holidays.
Ways to Switch It Up
- Swap semi-sweet chips for milk chocolate if you prefer a sweeter topping.
- Stir half a cup of chopped pecans into the caramel for crunch.
- Use gluten-free all-purpose flour to make this dessert gluten-friendly.
- Add a teaspoon of espresso powder to the brownie batter for depth.
Common Questions
Can I use store-bought caramel sauce?
I recommend making the caramel as written here. Store-bought sauce is often too thin to set firmly. This homemade version creates that perfect chewy layer you want.
How do I know when the caramel is done?
It will turn a beautiful light amber color. The mixture will also thicken and pull away from the sides slightly. It usually takes about five to seven minutes of whisking.
Will kids enjoy these?
Absolutely, kids love the chocolate and caramel combination. They are kid-approved and perfect for lunchbox treats or school bake sales. Just keep the squares small!
I hope these rich brownies bring a little extra joy to your winter celebrations. There is nothing like a homemade treat to make your family feel loved. Happy baking!
— Lidia
Millionaire Brownies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large egg s
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all -purpose flour
- 1/4 teaspoon sal t
- 1/2 cup unsalted butter (for caramel)
- 1/2 cup light brown sugar, packed
- 14 ounces sweetened condensed milk
- 1 cup semi -sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk the melted butter and granulated sugar until combined. Add eggs and vanilla, whisking until smooth.
- Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownie base to cool completely in the pan.
- In a heavy-bottomed saucepan, combine the 1/2 cup butter, brown sugar, and sweetened condensed milk over medium heat.
- Bring the mixture to a gentle boil, whisking constantly for 5 to 7 minutes until the caramel thickens and turns a light amber color.
- Pour the hot caramel over the cooled brownie layer and spread evenly. Refrigerate for at least 1 hour until the caramel is set.
- Place chocolate chips in a small heat-proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until the mixture is smooth and glossy.
- Spread the ganache over the chilled caramel layer. Refrigerate for an additional 2 hours until fully set before lifting from the pan and slicing.
