Description
These rich millionaire brownies feature a fudgy brownie base, a chewy salted caramel layer, and a smooth chocolate ganache. They are structured to hold their shape, making them the perfect make-ahead dessert for potlucks and meal prep.
Ingredients
- For the Brownie Base:
- Unsalted butter, melted
- Dark brown sugar
- Granulated white sugar
- Eggs, room temperature
- Vanilla extract
- All-purpose flour (or gluten-free 1:1 blend)
- Unsweetened cocoa powder (Dutch-processed)
- Pinch of salt
- For the Salted Caramel Layer:
- Light corn syrup
- Heavy cream
- Brown sugar
- Unsalted butter, cubed
- Water
- Flaky sea salt (e.g., Maldon)
- For the Chocolate Ganache Top:
- High-quality semi-sweet chocolate chips or chopped chocolate
- Heavy cream
- Butter
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch metal baking pan with parchment paper, leaving an overhang on the long sides. Grease lightly with butter.
- Melt butter and let cool slightly. Whisk in brown sugar and granulated sugar until smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, and salt. Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes until edges are set but center looks slightly underbaked. Cool completely on a wire rack.
- While brownies cool, make caramel: In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently to moisten, then boil over medium heat without stirring until it reaches 240°F (115°C).
- Remove caramel from heat and carefully whisk in heavy cream (it will bubble). Stir in butter and salt until smooth. Let cool for 10 minutes.
- Pour warm caramel over cooled brownie base. Spread evenly and let set for at least 30 minutes (refrigerate to speed up, but don’t let it get too hard).
- Make ganache: Heat heavy cream until simmering. Pour over chocolate chips in a heat-proof bowl. Let sit for 5 minutes, then stir until smooth. Stir in butter and salt. Let cool for 15 minutes.
- Pour ganache over caramel layer. Spread evenly and sprinkle with flaky sea salt while wet.
- Refrigerate for at least 2 hours or overnight to set completely.
- Lift brownies out using parchment overhang. Slice into squares or rectangles with a sharp knife, wiping clean between cuts.
Notes
Ensure the brownie base is completely cool before adding caramel to prevent melting. Use a candy thermometer for the caramel to reach the soft-ball stage (240°F). For clean slices, use a sharp knife and wipe it between cuts. These taste better the next day as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 375
- Sugar: 38
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: millionaire brownies, potluck dessert, meal prep, salted caramel brownies, chocolate ganache, make ahead dessert, fudgy brownies