Rich Millionaire Brownies Delight

These indulgent millionaire brownies transform a classic dessert into a triple-layer sensation that will satisfy even the most intense chocolate cravings. The combination of fudgy brownie base, gooey caramel middle, and rich chocolate ganache creates a dessert that lives up to its luxurious name.

I first made these brownies for my daughter's birthday celebration when I wanted something more special than regular brownies but less fussy than a layer cake. The look on everyone's faces when they bit into these decadent treats confirmed I'd found our new family favorite.

Ingredients

For the Brownie Layer

• Unsalted butter: Provides richness and moisture to create that perfect fudgy texture
• Granulated sugar: Balances the cocoa and creates that shiny top crust
• Large eggs: Bind everything together and contribute to the brownie structure
• Vanilla extract: Enhances the chocolate flavor without overpowering it
• Unsweetened cocoa powder: Delivers deep chocolate flavor look for Dutch processed for best results
• All purpose flour: Just enough to provide structure while keeping brownies dense
• Salt: Enhances all the flavors particularly the chocolate
• Baking powder: Gives a slight lift without making them cakey

For the Caramel Layer

• Soft caramel candies: Provide convenience and perfect consistency
• Heavy cream: Thins the caramel to a spreadable texture
• Sea salt: Balances the sweetness creating that addictive salted caramel flavor

For the Chocolate Ganache

• Semi sweet chocolate chips: Melt smoothly and provide the perfect level of sweetness
• Heavy cream: Creates that silky ganache texture
• Optional sea salt: Elevates the chocolate flavor

Step-by-Step Instructions

Prepare the Brownie Base:

Start by preheating your oven to 350°F and lining your baking pan with parchment paper leaving overhang on the sides for easy removal. In a large bowl whisk together the melted butter and sugar until well combined about 1 minute. The mixture should look slightly grainy but uniform. Add eggs one at a time whisking well after each addition then stir in the vanilla extract until the mixture becomes lighter in color and slightly thicker.

Mix the Dry Ingredients:

Sift the cocoa powder directly into your wet ingredients to prevent lumps then add flour salt and baking powder. Fold everything together with a spatula using gentle strokes just until no dry streaks remain. Overmixing will create tough brownies so stop as soon as everything is incorporated. The batter will be quite thick and fudgy looking.

Bake the Perfect Brownies:

Spread the batter evenly in your prepared pan using a spatula to push it into the corners. Bake for exactly 20 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Allow the brownies to cool completely in the pan placed on a wire rack this is crucial for clean layers.

Create the Caramel Layer:

Once brownies are completely cooled place your unwrapped caramels and heavy cream in a microwave safe bowl. Heat in 30 second intervals stirring thoroughly between each until completely smooth and pourable. This usually takes 1 to 2 minutes total. The caramel should be thick but easily spreadable pour it over the cooled brownies and use an offset spatula to create an even layer. Sprinkle with sea salt then refrigerate until firm about 15 to 20 minutes.

Make the Ganache Topping:

While the caramel layer chills prepare your ganache by placing chocolate chips in a heat resistant bowl. Heat the heavy cream in the microwave or on stovetop until it just begins to simmer then immediately pour over the chocolate chips. Let it sit undisturbed for one full minute this is important for proper melting then gently stir from the center outward until completely smooth and glossy.

Assemble the Final Layer:

Pour the still warm ganache over the chilled caramel layer and tilt the pan gently to help it spread evenly. Use an offset spatula to smooth the top and ensure the ganache reaches all edges. Refrigerate the entire pan for at least 30 minutes or until the chocolate layer is completely set. For the cleanest cuts refrigerate for 1 to 2 hours before slicing.

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My absolute favorite moment in the making of these brownies is watching the transformation of simple chocolate chips into that glossy ganache. It reminds me of the first time I made these with my niece who declared it looked like "chocolate magic happening right before our eyes."

Perfect Slicing Technique

Achieving those picture perfect brownie squares requires a bit of technique. For the cleanest cuts fill a tall glass with hot water and dip your knife in between each slice wiping it clean after each dip. This prevents the layers from smearing together and gives you those beautiful distinct layers that make these brownies so impressive. I find that a large chef's knife works better than a smaller paring knife as you can make one smooth downward cut rather than sawing which can cause the layers to separate.

Make Ahead and Storage

These millionaire brownies actually improve with a bit of time making them perfect for preparation a day ahead of your event. Store them in an airtight container in the refrigerator where they'll keep beautifully for up to five days. For the best eating experience remove them from the refrigerator about 20 minutes before serving this allows the caramel to soften slightly while the brownie layer reaches the perfect fudgy consistency. If you need to store them longer they freeze exceptionally well for up to three months just wrap individual portions tightly in plastic wrap then aluminum foil.

Variation Ideas

While the classic version is absolutely divine these brownies can be customized in numerous ways. Try adding a tablespoon of espresso powder to the brownie base for a mocha variation or replace the semi sweet chocolate in the ganache with white chocolate for a striking contrast. For holiday gatherings stir crushed peppermint candies into the ganache layer or add chopped toasted nuts to the caramel for extra texture. One of my family's favorite variations includes a thin layer of peanut butter between the brownie and caramel creating our own version of a gourmet candy bar.

Frequently Asked Questions

→ How can I ensure the brownie layer stays fudgy?

Be careful not to overbake the brownies. Remove them from the oven when a toothpick inserted in the center comes out with moist crumbs, not completely clean.

→ Can I use store-bought caramel sauce instead?

Yes, you can use store-bought caramel sauce, but make sure it's thick enough to create a stable layer over the brownies.

→ How do I melt chocolate for the ganache?

Heat the heavy cream until warm (not boiling), then pour it over the chocolate chips. Let it sit for a minute before stirring until smooth.

→ Can I make these brownies in advance?

Yes, you can make them a day or two ahead. Store them in an airtight container in the fridge and let them sit at room temperature before serving.

→ What can I add for extra texture?

Sprinkle chopped nuts, toffee bits, or flaky sea salt over the ganache layer before chilling for added texture and flavor.