Indulgent Millionaire Brownie Bars

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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! (You’ll probably love red velvet millionaire brownies too!)

Two of Kitchen Mason’s most popular recipes are millionaire shortbread and my one bowl fudgy brownie recipe. This has been the case for quite some time.

Last weekend, for no reason whatsoever, I had a brainwave. Why not try merging the two together? It would be SO perfect wouldn’t it?! Brownie, caramel and chocolate. There’s not one of those things that I dislike. So guess what? That’s what I did!

In this week’s post I’m going to show you exactly how to make these bad boy millionaire brownies for yourself. And trust me, it’s actually easier that it seems. Yes really! Don’t worry ok, I’ve got your back. With an easy step by step picture recipe, helpful tips and troubleshooting, I’m here for you every step of the way.

Oh, and if you want to know how to ‘gruesome’ these up – check out my spooky Halloween millionaire brownies!

And the best bit? It’s a million percent worth the effort! Seriously. You just NEED to do this. Like NOW!

Millionaire brownie bars – recipe in summary

• Melt butter and dark chocolate in a bowl.
• In this order, mix in eggs, sugar, vanilla, salt, plain flour and cocoa powder.
• Pour brownie batter into a lined tin and bake. Cool completely.
• Add all caramel ingredients to a pan and bring to the boil.
• Stirring continuously, bring it to 107°C then pour over the cooled brownie. Cool completely.
• Melt milk chocolate in a microwave and spread over the caramel.
• Set at room temperature then cut into bars.
• INHALE WHOLE!

See! It’s really not as difficult when you break it down. Still a bit scared? Read through baking for beginners to improve your baking basics. But trust me, this recipe is fool proof with my step by step approach.

Millionaire brownie bar ingredients and substitutions

Just a few helpful notes from me about all the ingredients you need in this recipe…

• Butter – I prefer to use unsalted as it means I am 100% in control of the salt within the recipe. Sometimes salted butter can be a bit much!
• Dark Chocolate – With this particular brownie recipe it really doesn’t matter if you use the cheap supermarket own brand stuff or the expensive. It will still taste epic, I promise! 
• Eggs – I like to use free range organic because it’s the least cruel for the animals. You can use whatever you have in.
• Sugar – I like to use golden caster sugar as it adds a slight caramel flavour. Regular caster sugar will work absolutely fine though. 
• Vanilla – I always use a good brand (like Neilsen Massey) instead of the flavourless supermarket versions. You can genuinely taste the difference in the end result!
• Plain Flour – You definitely want to use plain flour in this recipe. Self raising would result in all kinds of crazy!
• Cocoa Powder – Make sure you use the unsweetened stuff, NOT drinking chocolate, as that has lots of sugar in it and will make your brownies too sweet.
• Condensed Milk – This is ordinary sweetened condensed milk. Brand is irrelevant here, they’re all pretty much the same. Just go with what’s on offer!
• Golden Syrup – If you aren’t based in the UK and can’t get golden syrup, light corn syrup is a good substitute.
• Milk Chocolate – You can use whatever milk chocolate you like. I used a cheap supermarket own brand but you could use your favourite instead.

Millionaire brownie bars tips and troubleshooting

No idea what the peaks and troughs of making millionaire brownie bars are? Here’s a few helpful tips to guarantee you succeed first time.

• If you like nice even layers like me, when you remove the brownie from the oven, gently smooth the top with the back of a metal spoon to flatten it.
• For the best results, allow each layer to cool completely before moving onto the next step.
• When cooking the caramel, stir vigorously and thoroughly. Make sure you get right into the edges of the pan or you will end up with burnt bits running through your caramel.
• Not sure when your caramel is done? Take out the guesswork and use a thermometer to check. When it’s hit 107°C, it will set.
• If in doubt, turn the heat down when making the caramel. If it’s too hot, you’re much more likely to burn it.
• Still got burnt bits running through your caramel despite everything? Fear not! While it’s still very hot, pass it through a seive then pour straight onto the brownie. That should solve it!

Other recipes you might like…

• Millionaire Shortbread
• Easy One Bowl Fudgy Brownie Bars
• Snickers Millionaire Shortbread
• Chocolate Orange Caramel Shortbread

Millionaire Brownie Bars – Step by Step Picture Recipe

Here is what you will need to make 16.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

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

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

Topping

• 150g (5.3 oz) Milk Chocolate

Essential Equipment

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

Brownie Instructions

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.

Caramel Instructions

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.)

It’s worth noting that I don’t recommend using a sugar thermometer like the one pictured above. It actually stops you from stirring that side of the pan which is very important (for stopping burnt bits) in this recipe. I prefer to use a digital probe instead as you can remove it from the pan and just pop it in from time to time to check the temperature.

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

If you have burnt bits running through yours, see the tips/troubleshooting section above on how to make things right.

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.

Chocolate Topping Instructions

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

DROOL! I mean seriously. How I didn’t inhale the entire batch in one sitting is beyond me. I must have some CRAZY incredible will power! Ok I lied. It may have had something to do with the fact that my 5 years old daughter saw them and was then the gate keeper. She is the only reason I’m not in a sugar coma right now!

I sincerely hope you’ve enjoyed these millionaire brownies as much as I have making (and eating!) them. 

Have you made this recipe?

Will these intensely delicious millionaire brownie bars be making their way into your home? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Millionaire Brownie Bars - Printable Recipe

Yield: 16

Prep Time: 20 minutes

Cook Time: 40 minutes

: 5 minutes

Total Time: 1 hour 5 minutes

Rich fudgy brownie, sweet and sultry caramel, smooth milk chocolate... what's not to love about these intensely indulgent Millionaire Brownies?! An absolute MUST of a recipe.

Print

Ingredients

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)

Instructions

For the Brownie

1. Grease and line your baking tin and preheat your oven to 180°C/Fan 170°C.
2. Place the butter and dark chocolate in a bowl and melt in the microwave in 10 second intervals.
3. One at a time, beat in the eggs until smooth.
4. Add the sugar and mix until it doesn't feel grainy on the bottom of the bowl anymore.
5. Mix through the vanilla and salt then fold through the flour and cocoa powder until you can't see any more streaks.
6. Pour the batter into the prepared tin, smooth out and bake for 22-25 mins.
7. Allow to cool completely.

For the Caramel

1. Place all the caramel ingredients into a medium saucepan and set over a low/medium heat.
2. Stirring constantly, bring it to the boil. Then turn down the heat a little if you need to.
3. Keep simmering and stirring constantly until the mixture becomes a thick and golden brown caramel. If using a thermometer (which I recommend) bring it to 107°C.
4. While the caramel is still hot, pour it over the brownie and smooth out.
5. Allow to cool completely.

For the Topping

1. Break the milk chocolate into a bowl and heat in the microwave in 10 second intervals. Stir well between each time.
2. Once it's two thirds melted, stir the rest of the way and don't heat again.
3. Pour over the caramel, smooth out and allow to set completely at room temperature.
4. Once set, slice into 16 bars using a sharp knife.
   

Notes

Store in an airtight container (I prefer metal) at room temperature and consume with 5 days.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 73mgCarbohydrates: 34gFiber: 1gSugar: 28gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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