How to Make CRAZY Indulgent Millionaire Brownie Bars

Millionaire brownie bars are absolutely 100% something that you need to experience in your life. With a rich fudgy brownie base, a sweet and silky caramel layer and a creamy milk chocolate topping, these millionaire brownies are a thing of sheer beauty. I mean, if you love millionaire shortbread, this one is a no brainer!

Here is what you will need to make 16.

For the Brownie Layer

• 110g (1/2 Cup) Unsalted Butter
• 110g (3.9 oz) Dark Chocolate
• 2 Eggs
• 225g (1 + 1/8 Cup) Golden Caster Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 60g (1/2 Cup) Plain Flour
• 2 tbsp Cocoa Powder

For the Caramel Layer

• 200g (2/3 cup) Condensed Milk
• 125g (1/2 cup) Unsalted Butter
• 125g (2/3 cup) Golden Caster Sugar
• 2 tbsp Golden Syrup
• 1 tsp Vanilla Extract
• Pinch Salt

For the Topping

• 150g (5.3 oz) Milk Chocolate

Essential Equipment

• 20cm (8″) Square Baking Tin
• Large Microwavable Bowl
• Sugar Thermometer (Optional but handy)

Preheat your oven to 180°C/Fan 170°C and grease & line your baking tin.

Then place the butter (110g | 1/2 Cup) and dark chocolate (110g | 3.9 oz) in a microwavable bowl. Heat in 10 second intervals in the microwave stirring well after each time, until it’s completely melted.

One at a time, beat in the 2 eggs until they’re thoroughly incorporated.

Time to add the caster sugar (225g | 1 + 1/8 Cup). Beat it into the batter until it’s smooth and not grainy on the bottom of the bowl. Then add the vanilla (1 tsp) and salt (1/4 tsp) and mix again briefly until blended.

Lastly, gently fold through the plain flour (60g | 1/2 Cup) and cocoa powder (2 tbsp). Don’t overmix, just keep going until you can’t see any more streaks of flour in the batter.

Tip the brownie batter into your prepared tin and smooth out.

Bake in the preheated oven for 22-25 minutes until crispy on top.

(Please excuse the peg! My baking paper wasn’t playing ball and didn’t want the camera to see the whole brownie so I pegged it into submission.)

This next step is completely optional but, if you’re like me and want beautifully even layers, you’ll want to do it. While the brownie is still warm, gently smooth out the top using the back of a metal spoon. Don’t press hard, just gently. Then allow to cool completely in the tin before moving onto the next step.

Place all the caramel ingredients into a medium saucepan set over a medium/low heat. (200g | 2/3 Cup condensed milk, 125g | 1/2 Cup unsalted butter, 125g | 2/3 Cup golden caster sugar, 2 tbsp golden syrup, 1 tsp vanilla extract, pinch of salt.)

The most important thing from now until the caramel is done is to STIR STIR STIR! Do not stop stirring whatever you do, and make sure you frequently get right into the edges of the pan to avoid getting any burnt bits.

Right now your caramel is looking pale. So bring it up to the boil (stirring constantly). If at any point you feel that you can’t stir fast enough, don’t panic, just turn the heat down a little.

You want to get the caramel thick and to a golden brown colour. It’s possible to judge it by eye but I highly recommend taking out the guess work and using a thermometer. Bring it up to 107°C and I guarantee it will set. It should take between 10 and 20 minutes. (It could be quicker depending on your equipment and how hight your heat is.)

Once you’ve hit 107°C your caramel should be thick and look a little something like this…

Quickly pour the caramel over the brownie mixture and smooth out into an even layer. Allow to cool completely before moving onto the next step. You can place it into the fridge once ‘cool’ to chill faster.

Break the milk chocolate into a microwave bowl and heat in 10 second intervals in the microwave. Make sure you stir well after each time. Only heat until it’s two thirds melted then stir the rest of the way.

(This is the simplest way to temper chocolate! Meaning it should have a slight shine and a satisfying snap when you bite into it.)

Smooth it over the top of the caramel and allow to set at room temperature.

Once completley set, slice into 16 bars using a sharp knife. Store at room temperature (I prefer in a metal container) and consume within 5 days.