Ooey Gooey Millionaire Brownies
This post may contain affiliate links. Please read my disclosure policy.
Indulgent Millionaire Brownies are exactly how you would imagine them to be: totally loaded with 4 different layers of richness. You’ll find shortbread, brownies, dulce de leche, and a homemade chocolate ganache, all topped with chopped pecans, chocolate shavings, and sea salt. Drooling yet? You should be!!
Millionaire Brownies
If there’s one thing to know about me… I am ALL about indulgent and decadent desserts!! I mean I’m kind of known for that in this corner of the internet. And I wouldn’t have it any other way.
Recipes like my Triple Chocolate Cookies, Reese’s S’Mores, Pecan Pie Dip, Outrageous Loaded Brownies with Butterfingers, and Death by Chocolate Bundt Cake are just some of what you can expect to find in the dessert section of my site.
Notice how much I love chocolate too?
You’ll find plenty of chocolate and more in these millionaire brownies. It’s all in the name — this recipe is fit for a millionaire!
The good news is you don’t have to be one to make and enjoy millionaire brownie bars. They’re a bit of a labor of love, but are so worth it!
Ingredient Notes and Substitutions
- Butter – You need butter for the shortbread crust layer — I like unsalted, but if you use salted you can add a pinch less salt.
Make sure to bring it to room temperature before you get started! - Granulated Sugar – Just plain old white sugar is perfect for the shortbread. I’ve seen recipes that call for powdered sugar, but I’m using granulated.
- All-Purpose Flour – Also for that shortbread! Make sure to spoon and level it for the most accurate measurements.
And if you need to use gluten-free flour, opt for one with a 1:1 ratio. - Cornstarch – This somewhat unexpected ingredient in the shortbread will give it a wonderful velvety texture. You can leave it out if you don’t have any.
- Brownie Layer – I use store-bought brownie mix! You can definitely make them from scratch if you have the time — just make sure there is enough to cover a 9×13-inch baking dish. I love my one-bowl homemade brownies if you need a recipe.
Note that if working with box mix brownies, you’ll need other ingredients like oil, water, and eggs to make them.
- Dulce de Leche – I took the easy way out (again) and used canned. If you want to make it yourself, I also have a recipe for that.
- Ganache & Topping – For the final layers, grab a good quality semi-sweet chocolate bar, heavy whipping cream, chopped pecans, and coarse salt.
There really is no substitute for heavy cream here, but if you don’t like pecans you could use almonds, walnuts, macadamias, or omit the nuts altogether.
Tips and Tricks to Make Perfect Millionaire Brownie Bars
- Parchment paper trick.
I’ve made hundreds — if not thousands, at this point — of baking recipes and have learned a thing or two about parchment paper along the way.
When lining your baking dish, crumple up the paper into a ball, then flatten it out again before placing it into the pan. It will fit so much better into the corners… trust me.
- Shortbread 101.
If you’ve never made shortbread before, there are a couple of things to look out for as you go!
First, the dough will be (and should be!) sticky. You can lightly flour your hands or the spatula to make it easier to work with.
Another thing to add here: sometimes I incorporate extra chopped pecans directly into the batter. It adds a nice crunch and nutty flavor that I love!
- Don’t skip the chill.
Once you’ve assembled your millionaire brownies, you must let them chill in the fridge for at least 2 hours before serving.
All of those layers need the extra time to set, and it gives the flavors the chance to fully meld. It will also make cutting a lot easier!
- Use a hot, sharp knife to slice.
This millionaire brownie recipe comes out super duper ooey gooey! To make slicing easier, grab a sharp knife and run it under hot water.
Make your first cut, then rinse the knife again. Repeat until you have 24 bars.
Because they have been chilling in the fridge, the heat from the knife makes them so much easier to cut and serve!
Prep Ahead
- Preheat your oven to 350°F
- Line the baking dish with parchment paper
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with Hand Mixer.
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too. Don’t forget to line with Parchment Paper.
- A Sharp Knife – The best way to cut through these millionaire brownie bars is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
Serving Suggestions
My loaded millionaire brownie recipe can be served chilled or at room temperature.
To make it an extra indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream!
Storing and Freezing Leftovers
I usually keep my millionaire brownies in an airtight container in the refrigerator. They’ll last for up to 5 days.
For longer storage, you could freeze them! There are a few different ways you could do it:
- Wrap each bar individually, then add them to a freezer-safe bag.
- Flash-freeze the bars, add to an airtight container, and place parchment paper between layers to keep them from sticking.
Let the bars thaw in the fridge overnight before enjoying.
Millionaire Brownie FAQ
Many believe that this decadent dessert originated in Scotland and that it got its name because it is just that: decadent. It’s something only a millionaire would eat!
These days anyone can eat (and make) this indulgent dessert, millionaire or not.
You can if it is very, very thick. Dulce de leche is known for its creaminess, and it holds up really well in this millionaire brownie recipe.
Caramel ice cream sauce, for example, wouldn’t be thick enough for these. If that’s all you have on hand, try adding it on top of the ganache layer instead.
There are tons of possibilities. You can add toffee bits to the top layer, use a different type of nut, opt for blondies instead of brownies, or a dark or white chocolate bar in the ganache. Have fun with it!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Ooey Gooey Millionaire Brownies
Equipment
Ingredients
For the shortbread crust layer:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
For the filling layer:
- 1 box brownie mix and the ingredients to make them, mine called for ½ cup vegetable oil, 3 tablespoons water, and 2 eggs
- 2 cans dulce de leche
For the Ganache and Topping:
- 8 ounces good quality semi-sweet chocolate bars
- 1 cup heavy whipping cream
- 2/3 cup pecans, roughly chopped, optional
- coarse salt, optional
Instructions
Instructions for the crust:
- Preheat oven to 350 F. Line a 9 x 13-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides for easy removal later. Grease the parchment paper.
- In the bowl to a stand mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla extract. Scrape the sides of the bowl.
- Add the flour, cornstarch and salt, and mix together until incorporated. Don’t overmix. Shortbread will be sticky. Spread out evenly on the bottom of the prepared baking dish with an offset spatula.
- Bake for 21-24 minutes, or until firm and very light golden around the edges.
- Let cool for 10-15 minutes. Allow ample time for each layer to cool completely. Rushing this process can cause the layers to mix together improperly. Begin making the brownie batter.
Instructions for the brownie center:
- Reduce oven heat to 325°F.
- Mix brownie batter together according to package instructions.
- Spread evenly over the cooled shortbread crust.
- Bake for 28-30 minutes. To ensure the brownies are baked perfectly, insert a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. Brownies will firm up as they cool.
- Let cool completely before adding ganache and toppings.
For the Filling:
- Pour 2 cans of dulce de leche over the cooled brownies. Spread evenly with an offset spatula. Dulce de leche can be thick and sticky. If it’s hard to spread, you can warm it slightly in the microwave to make it more manageable.
For the Ganache:
- Finely chop the chocolate bar and reserve 1-2 tablespoons for sprinkling on top, if desired. Place the remaining chocolate into a bowl.
- Pour heavy whipping cream into a small saucepan. Heat over medium heat until hot and just begin to simmer slightly. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir to mix into a creamy chocolate sauce.
- Spread ganache over the dulce de leche, and smooth with an offset spatula. Top with pecans. If using the reserved chopped chocolate and coarse salt, place in the refrigerator for about 15 minutes to let the ganache cool slightly. Sprinkle with the chocolate pieces and a little flake salt.
- Place in the refrigerator for 2 hours to allow bars to chill prior to cutting. Chilling the assembled dessert for at least 2 hours is crucial. It helps the layers set and makes cutting much easier.
- To cut bars, run a sharp knife under hot water, wipe the blade dry, and make one cut through the bars. Wipe the blade and repeat. These will be gooey! These are great served at room temperature or right out of the fridge!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
