Millionaire Brownie Bars - Prepare from Scratch

      Inspired by the indulgent layers of millionaire shortbread bars, these brownies feature a rich layer of gooey caramel, topped delicately with dark chocolate ganache. A sprinkle of sea salt on top balances the richness of the brownies, reminiscent of the subtle saltiness found in the original shortbread.

      **Brownie Ingredients:**

      - 4 ounces (113 grams) of chopped bittersweet chocolate (60% to 70% cacao)

      - 6 tablespoons (84 grams) of cubed unsalted butter

      - ¾ cup plus 1 tablespoon (98 grams) of confectioners' sugar

      - 6 tablespoons (84 grams) of firmly packed dark brown sugar

      - ½ cup plus 2 tablespoons (79 grams) of all-purpose flour

      - 1½ tablespoons (8 grams) of sifted unsweetened cocoa powder

      - ¼ teaspoon of kosher salt

      - ⅛ teaspoon of baking powder

      - 2 large eggs (100 grams), lightly beaten and at room temperature

      - 1 teaspoon of vanilla extract

      **Caramel Ingredients:**

      - ½ cup plus 2 tablespoons (195 grams) of sweetened condensed milk

      - ½ cup (110 grams) of firmly packed dark brown sugar

      - ½ cup (120 grams) of heavy whipping cream

      - ¼ cup (84 grams) of light corn syrup

      - ¼ cup (57 grams) of cubed unsalted butter

      - ¼ teaspoon of kosher salt

      - 1 teaspoon of vanilla extract

      **Ganache Ingredients:**

      - 6 ounces (170 grams) of finely chopped bittersweet chocolate (60% to 70% cacao)

      - ½ cup plus 1 tablespoon (135 grams) of heavy whipping cream

      - 1 tablespoon (21 grams) of light corn syrup

      - 1½ tablespoons (21 grams) of cubed unsalted butter

      **Garnish:**

      - Flaked sea salt

      **Instructions:**

      1. Preheat the oven to 325°F (170°C). Line a 9-inch square baking pan with foil, letting the excess hang over the edges; spray the foil with cooking spray.

      2. For the brownie: In the top part of a double boiler, melt the chocolate and butter over simmering water, whisking occasionally until smooth. Turn off the heat, then whisk in the confectioners' sugar and dark brown sugar until thoroughly mixed, about 1 to 2 minutes (the mixture may not be entirely smooth). Remove from heat and let it cool for 3 minutes.

      3. In a medium bowl, combine the flour, cocoa, kosher salt, and baking powder.

      4. Gradually incorporate the eggs into the chocolate mixture, whisking until well blended. Stir in the vanilla. Gently fold in the flour mixture until just combined. Spread the batter evenly in the prepared pan.

      5. Bake until a toothpick inserted into the center comes out with a few moist crumbs or the temperature reaches 200°F (93°C), about 15 to 20 minutes. Allow to cool completely in the pan on a wire rack.

      6. For the caramel: In a medium, heavy-bottomed saucepan, whisk together the condensed milk, dark brown sugar, cream, corn syrup, butter, and kosher salt. Bring to a boil over medium heat, whisking often, until it thickens and reaches a smooth, shiny consistency, with a temperature of 234°F (112°C) to 240°F (116°C) at the soft-ball stage, around 12 minutes. Remove from heat and whisk in the vanilla. Pour the hot caramel over the cooled brownie layer, smoothing it out. Allow it to cool completely.

      7. For the ganache: Place the chocolate in a medium bowl. In a small saucepan, heat the cream and corn syrup over medium-low heat until steaming (do not bring to a boil). Pour the hot cream mixture over the chocolate; let it sit for 2 to 3 minutes. Starting from the center of the bowl, gently stir in small circles with a rubber spatula until thoroughly combined. Mix in the butter until melted and fully incorporated. Pour the ganache over the cooled caramel, spreading it evenly. If desired, sprinkle with sea salt. Refrigerate until the ganache is set, about 30 minutes.

      8. Using the overhanging foil, lift the brownies from the pan and cut into bars. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!