How to Make CRAZY Indulgent Millionaire Brownie Bars

by KitchenMason

15K17645

Intro: 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)

STEP 1: How to Make the Brownie...

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.

STEP 2: How to Make the Brownie Continued...

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

STEP 3: How to Make the Brownie Continued...

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.

STEP 4: How to Make the Brownie Continued...

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.

STEP 5: How to Make the Brownie Continued...

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

STEP 6: How to Make the Brownie Continued...

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.

STEP 7: How to Make the Caramel Layer...

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.)

STEP 8: How to Make the Caramel Layer Continued...

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

STEP 9: How to Make the Caramel Layer Continued...

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.

STEP 10: How to Make the Chocolate Topping...

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.)

STEP 11: How to Make the Chocolate Topping Continued...

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

STEP 12: Tadah!

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.

28 Comments

Penolopy Bulnick 4 years ago

These look so amazing!

Do you know if you can freeze these?

KitchenMason 4 years ago

Aww thank you! I’ve not actually frozen them before, but I do know that the brownie part of it freezes fine. Just not sure about the caramel! X

pjaye1a 3 years ago

I’d say the caramel would freeze fine, I’m making some more this week so I will try to freeze a portion and see what’s it’s like when it has been defrosted. But the last batch didn’t hang around long enough to be frozen. They’re yummy 😋
I will update the post after freezing.

MrErdreich 3 years ago

Everyone needs this in their life, thanks for sharing!

garrydelf 4 years ago

I'm with 226maddysgram, what are caster sugar and golden syrup? Never heard of either one.

KitchenMason 4 years ago

Golden caster sugar is basically caster sugar (fine sugar) but with a slight caramel taste. Using regular caster sugar is absolutely fine. Golden syrup is a UK ingredient, I believe the closest US substitute is corn syrup?

garrydelf 4 years ago

OK, thank you. Now I've got it. I'll remember that. Thanks again for the reply. Be well, do good work and stay inside for now.

knyque 4 years ago

Golden Syrup is so much better than corn syrup. We in the US think that corn syrup is good, but it's really not. I have to be nice or I'd say some really bad things about corn syrup :)

There are a lot of videos on YouTube to make Golden Syrup and it's pretty easy with sugar, water and lemon.

KitchenMason 3 years ago

I did NOT know you can make your own golden syrup! You learn something new every day :)

Salamyman 4 years ago

For the Brownie Layer
110g (1/2 Cup) Unsalted Butter
110g (3.9 oz) Dark Chocolate

Here measurements differ.

For the Caramel Layer
200g (2/3 cup) Condensed Milk
125g (1/2 cup) Unsalted Butter
125g (2/3 cup) Golden Caster Sugar

Here is even worse: 125 gr = 2/3 cup and then 200 gr = 2/3 cup
Come on. Get the measurements right.

KitchenMason 4 years ago

In my defence, I’m from the UK. We use weight, not volume. I’ve always found volume to be very inconsistent from one person to the next, and in baking that’s not ideal. That being said, I do my very best to convert to the US measuring system to try and accommodate as many people as I can. Where you say ‘here is even worse...’ condensed milk actually weighs much more than caster sugar. Hence why the volume of caster sugar is more than the condensed milk. My conversions here are not incorrect.

Salamyman 4 years ago

Volume is something. Measurements another.
I can't understand imperial units but I use online converters.
you can look up anything: oz to ml and so on.
Thanks!

knyque 4 years ago

There are online converters for oz to ml to g, etc., but you have to be careful. As KitchenMason said, some things weigh more than others so it doesn't always work. 1 cup of dried basil weighs very little, but 1 cup of water weighs a lot more so there's not a 1:1 conversion and you can't trust an online converter unless it takes into account the material being measured and even that is iffy, so if you are trying to convert ounce to milliliter, one ounce (weight) of dried basil takes a huge number of milliliters (volume), but one ounce of water takes a relatively tiny amount of milliliters.

To make it even worse, there are ounces (weight) and there are fluid ounces (volume) which makes it more confusing.

The best thing to do is to assume the original author weighed the ingredients and measured the volume in cups, etc. which it seems like she has.

Also, remember the "be nice" policy, your original comment could be considered rude.

KitchenMason 4 years ago

Aww thanks so much for having my back! :)

s1962669 4 years ago

i want chocolate i will buy every thing i love it browie and candy chocolaute

queenzig1 4 years ago

Keep in mind that if we in the United States aren't as educated as I. That's so sad because they will ruin the first try. Just note that they might want to convert the temperature to Ferinheit. I'm going to start following you. I just noticed that every recipe I've copied and changed up for diabetics for my Husband who Passed on Feb 11,2020. Where mostly yours and we loved them. I'll make this twice, diabetic and with every glorious calorie.

THANK YOU FOR ALL OF YOUR RECIPES
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