DirectionsStep1Make the caramel filling first so that it can thicken up before we use it to top the brownies.Step2Heat 1 cup of sweetened condensed milk, 1/4 cup butter, 1/4 cup brown sugar, and 2 Tbsp light corn syrup over medium heat in a heavy saucepan. Stir frequently and allow the mixture to come to a gentle boil. Once …Step3Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 5 minutes). Remove from the heat and stir in 1 tsp vanilla extract and 1/2 tsp fine salt.Step4Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerat…Step5Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Line an 8x8-inch square baking pan with parchment paper. Set asideStep6Use a fork or pastry cutter to combine 3/4 cup butter, 1 1/2 cups flour, 1/3 cup powdered sugar, and 1/4 tsp fine salt.Step7Press into the bottom of the prepared pan with your fingers. Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.Step8Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 325 F / 163 C.Step9While the cookie crust bakes and cools, make the brownie batter. In a medium bowl, mix together 1 1/2 cups sugar, 3/4 cup flour, 2/3 cup cocoa powder, 1/2 cup powdered sugar, 1/2 cup chocolate chips, and 1/2 ts…Step10In a large bowl, whisk together 2 large eggs, 1/4 cup vegetable oil, 1/4 cup melted butter, 2 Tbsp water, and 1 tsp vanilla.Step11Pour the dry mix into the wet ingredients and stir until just combined. The mixture will be pretty thick, but that's how it's supposed to be!Step12Pour the batter over the shortbread crust in the prepared pan and smooth it into an even layer. Bake at 325 F / 163 C for 38-43 minutes, or until a toothpick comes out with only a few moist crumbs.Step13Set on a wire rack to fully cool before topping. If you want to accelerate the process, place the pan in the freezer for 30 minutes.Step14Make the chocolate ganache as the brownies bake and cool because it needs time to cool and thicken before we top the brownies with it.Step15Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.Step16Gently pour 2/3 cup of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1 cu…Step17Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.Step18Mix in 2 Tbsp of room temperature unsalted butter, 1 Tbsp corn syrup, and 1/4 tsp fine salt until combined.Step19Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.Step20Set aside to cool to room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.Step21Once the brownies are fully cooled, scoop the room-temperature caramel on top and spread it into an even layer.Step22Then spread the room-temperature chocolate ganache on top of the caramel.Step23Add a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled brownies. Clean the knife after each cut to get perfect slices. Leftover brownies can be kept in the fridge for up to a week in an airt…IngredientsIngredients1 cupSweetened Condensed Milk (or 8 oz. 230g)¼ cupUnsalted Butter (cut into chunks, 56g)¼ cupLight Brown Sugar (packed, 50g)2 tablespoonsLight Corn Syrup (30g)2 teaspoonsVanilla Extract (4g)1 teaspoonFine Salt (3g)¾ cupUnsalted Butter (room temperature, 170g)1 ½ cupsAll-Purpose Flour (190g)⅓ cupPowdered Sugar (40g)¼ teaspoonFine Salt (1g)1 ½ cupsGranulated Sugar (300g)¾ cupAll-Purpose Flour (95g)⅔ cupCocoa Powder (sifted, 65g)½ cupPowdered Sugar (65g)½ cupDark Chocolate Chips (chopped, 90g)2 Large Eggs (room temperature, 112g)¼ cupCanola Oil (or vegetable, 55g)¼ cupUnsalted Butter (melted, 55g)2 tablespoonsWater (30g)½ cupHeavy Cream (120g)⅔ cupSemi-Sweet Chocolate Chips (or dark, 120g)2 tablespoonsUnsalted Butter (room temperature, 30g)1 tablespoonCorn Syrup (optional, 20g)¼ teaspoonFine Salt (2g)add Flakey Sea Saltadd Electric Mixer8 inches squaresMetal Panadd Rubber Spatulaadd Small SaucepanSee moreNutritionalNutritional505 Calories15 gTotal Fat81 mgCholesterol65 gCarbohydrate263 mgSodium6 gProteinFrom chelsweets.comRecipeDirectionsIngredientsNutritionalExplore furtherHealthier Best Brownies - Allrecipesallrecipes.comSuper Fudgy Healthy Brownies - The Loopy Whisktheloopywhisk.comRecommended to you based on what's popular • Feedback
Millionaires Brownies
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