If you're a fan of gooey brownies, buttery shortbread, and rich caramel, you're in for a treat! Millionaire Brownies are a decadent combination of all three. Whether you're looking to impress your guests, spoil your family, or simply treat yourself, this recipe is your go-to dessert that feels luxurious but is surprisingly simple to make.
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Why you'll love this recipe
- Ease Meets Elegance: Despite their fancy appearance, these brownies are straightforward to make.
- Layers of Flavor: From the buttery shortbread base to the gooey caramel and chocolate topping, every layer brings a unique texture and taste.
- Crowd Pleaser: Whether it’s a potluck, birthday, or a casual family dinner, these brownies are always a hit!
I have to admit that chocolate is a weakness of mine, and I'm always looking for new chocolate recipes. If you love chocolate like I do, you don't want to miss this Classic Chocolate Cake recipe, Easy Chocolate Waffles recipe, or these Homemade Chocolate Beignets.
Ingredient List
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- unsalted butter
- white granulated sugar
- pure vanilla extract
- all purpose flour
- cornstarch
- salt
- brownie mix + ingredients listed on box
- dulce de leche
- pecan halves
- semisweet chocolate chips
- heavy cream
Equipment
- 8x8 Baking Dish
- Parchment Paper
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
How to make Millionaire Brownies
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
How to make the shortbread crust
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
- Add the flour, cornstarch, and salt, and stir until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.
- Set the crust aside while you make the brownie batter.
How to make the Brownie Layer
- Prepare the brownie mix according to the package instructions. Pour the batter over the shortbread crust and spread evenly. Bake for 25-30 minutes, or until the brownie layer is set and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
- Once the brownies are cool, spread the dulce de leche evenly over the brownie layer.
- Lay the pecan halves in rows across the top of the brownies.
- Spread the chocolate ganache on top of the pecans.
- Chill the brownies for at least one hour or until fully set. Slice into 9 bars.
Make-ahead, storage, and freezer tips
Storage - Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing - Want to save some for later? Wrap individual brownie squares tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months. Allow them to thaw overnight in the fridge before serving.
Eileen's Tips for Success
- Use room-temperature butter for the shortbread crust to ensure it creams easily.
- Don't rush the cooling process. The brownies must be completely cool before layering the dulce de leche.
- To get clean slices, use a sharp knife and wipe it clean between each cut.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Swap the Nuts: Use walnuts, almonds, or hazelnuts instead of pecans.
- Salty-Sweet Combo: Add a sprinkle of flaky sea salt on top of the ganache.
- Peanut Butter Lover’s Twist: Swap dulce de leche for peanut butter caramel for a nutty variation.
Frequently Asked Questions
They're called "millionaire brownies" because every bite feels like pure indulgence—rich, luscious, and worth savoring.
Yes, you can absolutely make these ahead! However, I recommend that you make them no more than 24 hours in advance so that they don't start to dry out.
Serving Suggestions
Pair these indulgent treats with a glass of cold milk or a warm cup of coffee. They also make a fabulous dessert at the end of your favorite meal, such as Hibachi Noodles and Steak, Hamburger Hash Brown Casserole, and Cajun Shrimp Pasta.
Similar recipes
Looking for more fudgy brownie recipes? Check out these tasty recipes:
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Millionaire Brownies
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
Shortbread Crust
- 1 cup unsalted butter (softened)
- ½ cup white granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- ½ salt
Brownie Layer
- 1 (18) ounce box brownie mix + ingredients
- 2 (13.4) ounce cans, dulce de leche
- 2 cups pecan halves
Ganache Topping
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Shortbread Crust
- In a large mixing bowl, using a hand mixer with beaters attached, cream 1 cup unsalted butter (softened) and ½ cup white granulated sugar until light and fluffy. Mix 1 ½ teaspoons pure vanilla extract Add 2 cups all purpose flour1 tablespoon cornstarch and ½ salt Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.
Brownie Layer
- Prepare 1 (18) ounce box brownie mix + ingredients according to the package instructions. Pour the batter over the shortbread crust and spread evenly. Bake for 25-30 minutes, or until the brownie layer is set and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
- Once the brownies are cool, spread 2 (13.4) ounce cans, dulce de leche evenly over the brownie layer. Arrange the 2 cups pecan halves evenly on top of the dulche leche, gently pressing them into the caramel.
Ganache Layer
- To make the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the warm heavy cream over 1 cup semisweet chocolate chips in a heatproof bowl and let sit for 1 to 2 minutes. Stir until smooth and glossy.
- Pour the ganache over the pecan layer and spread into an even layer. Chill the brownies for at least 1 hour or until fully set.
- Once chilled, lift the brownies from the pan using the parchment overhang and slice into 9 bars. Serve chilled or at room temperature.
NOTES
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