Millionaire Brownie Bars - Recipe from Scratch

      Drawing inspiration from the decadent layers of millionaire shortbread bars, these brownies are enhanced with a generous layer of thick, gooey caramel, elegantly topped with dark chocolate ganache. A light sprinkle of sea salt on top cuts through the richness of the brownies and recalls the subtle saltiness found in the original shortbread bars.

      **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 your oven to 325°F (170°C). Prepare a 9-inch square baking pan by lining it with foil, leaving some overhanging on the sides, and then spray the foil with cooking spray.

      

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

      3. In a medium bowl, mix together the flour, cocoa, kosher salt, and baking powder. Gradually add the eggs to the chocolate mixture, whisking until everything is combined. Add the vanilla, and then gently fold in the flour mixture until just combined. Spread the batter evenly into the prepared pan.

      4. Bake for 15 to 20 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs, or an instant-read thermometer indicates 200°F (93°C). Allow the brownies to cool completely in the pan on a wire rack.

      5. For the caramel layer: In a medium heavy-bottomed saucepan, combine the condensed milk, brown sugar, cream, corn syrup, butter, and kosher salt. Bring this mixture to a boil over medium heat, whisking frequently until it thickens and becomes smooth and shiny; an instant-read thermometer should read between 234°F (112°C) and 240°F (116°C) for the soft-ball stage, which takes about 12 minutes. Remove from heat and whisk in the vanilla. Pour the hot caramel over the cooled brownie layer, spreading it evenly, and allow it to cool completely.

      6. For the ganache: Place the chopped chocolate in a medium bowl. Heat the cream and corn syrup in a medium saucepan over medium-low heat until it’s steaming (do not let it boil). Pour the heated cream mixture over the chocolate and let it sit for 2 to 3 minutes. Using a rubber spatula, stir gently in small circles from the center until fully combined. Add the butter and stir until it melts and the mixture is smooth. Pour this ganache over the cooled caramel layer, spreading it evenly. If desired, sprinkle some sea salt on top. Refrigerate until the ganache has set, approximately 30 minutes.

      7. To serve, use the overhanging foil as handles to lift the brownies from the pan and cut them into bars. They can be stored in an airtight container in the refrigerator for up to 3 days.

      We’d love to hear how your brownies turned out!