Description
A decadent four-layer dessert featuring a buttery shortbread crust, salty caramel, fudgy brownie, and rich dark chocolate ganache. These brownies are best served chilled for the perfect texture.
Ingredients
Scale
- 115g (1/2 cup) Unsalted Butter (for crust)
- 60g (1/2 cup) Powdered Sugar
- 150g (1 1/4 cups) All-Purpose Flour
- 5ml (1 tsp) Vanilla Extract
- 240ml (1 cup) Heavy Cream (for caramel)
- 200g (1 cup) Light Brown Sugar
- 115g (1/2 cup) Unsalted Butter (for caramel)
- 1 tsp Sea Salt Flakes
- 200g (1 1/2 cups) Dark Chocolate Chips (60% cocoa or higher)
- 115g (1/2 cup) Unsalted Butter (for brownie)
- 200g (1 cup) Granulated Sugar
- 2 Large Eggs (room temperature)
- 120g (1 cup) All-Purpose Flour
- 30g (1/3 cup) Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 200g (7 oz) Dark Chocolate (chopped, for ganache)
- 240ml (1 cup) Heavy Cream (for ganache)
- 15g (1 tbsp) Butter (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
- Mix softened butter, powdered sugar, vanilla, and flour until crumbly. Press firmly into the pan base and bake for 15-18 minutes until lightly golden. Let cool completely.
- In a saucepan, combine brown sugar, butter, and heavy cream. Heat over medium-low, stirring constantly, until it simmers and reaches 240°F (115°C). Remove from heat and stir in sea salt.
- Pour hot caramel over the cooled crust. Spread evenly and let set for 10-15 minutes (or chill for 10 minutes).
- Melt dark chocolate chips and butter together in 30-second intervals. Whisk in granulated sugar, then add eggs one at a time. Fold in flour, cocoa powder, and salt.
- Pour brownie batter over the set caramel layer. Bake for 20-25 minutes until the center is slightly soft.
- While brownies bake, heat heavy cream until simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Stir in butter.
- Pour ganache over baked brownies and spread evenly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before cutting.
Notes
Patience is key; do not cut warm as they will be messy. For clean cuts, dip a sharp knife in hot water and wipe dry between cuts. The flavors improve after 24 hours in the fridge. Can be frozen for up to three months.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 38
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: millionaire brownies, caramel brownies, shortbread crust, dark chocolate ganache, layered dessert, make-ahead dessert, rich brownies