Millionaire Shortbread Brownie Bars (Print version)

Rich layered bars with shortbread, fudgy brownie, chewy caramel, and a smooth chocolate topping.

# Ingredients:

For the shortbread base

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1/4 cup (50 g) granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 teaspoon fine salt

For the brownie layer

06 - 6 tablespoons (84 g) unsalted butter
07 - 4 oz (113 g) bittersweet chocolate, chopped
08 - 3/4 cup (150 g) granulated sugar
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup (63 g) all-purpose flour
12 - 2 tablespoons unsweetened cocoa powder
13 - 1/4 teaspoon fine salt

For the caramel

14 - 1 can (14 oz or 397 g) sweetened condensed milk
15 - 1/2 cup (100 g) packed light brown sugar
16 - 1/4 cup (57 g) unsalted butter
17 - 1/4 cup (60 ml) heavy cream
18 - 2 tablespoons light corn syrup
19 - 1/4 teaspoon fine salt
20 - 1 teaspoon vanilla extract

For the chocolate topping

21 - 6 oz (170 g) bittersweet chocolate, finely chopped
22 - 1/2 cup (120 ml) heavy cream
23 - 1 tablespoon (14 g) unsalted butter
24 - Flaky sea salt, for finishing

# Instructions:

01 - Heat the oven to 350°F. Line a 9-inch square baking pan with parchment, leaving overhang on two sides, and lightly grease the parchment.
02 - Beat the butter, sugar, and vanilla until creamy. Mix in the flour and salt until crumbly, then press firmly into the pan. Bake for 15-18 minutes, until the edges are lightly golden.
03 - Melt the butter and chopped chocolate together until smooth. Whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa, and salt just until combined.
04 - Spread the brownie batter over the warm shortbread. Bake for 22-26 minutes, until a tester comes out with moist crumbs. Cool completely in the pan.
05 - In a heavy saucepan, stir the condensed milk, brown sugar, butter, cream, corn syrup, and salt over medium heat until thick and glossy, 10-14 minutes. Cook to about 235-240°F, then remove from heat and stir in vanilla.
06 - Pour the hot caramel over the cooled brownie layer and spread evenly. Let cool at room temperature, then chill for 30 minutes.
07 - Place the chopped chocolate in a bowl. Heat the cream until steaming, pour it over the chocolate, and let stand for 2 minutes. Stir smooth, then stir in butter and spread over the caramel. Sprinkle with flaky salt.
08 - Refrigerate until firm, at least 1 hour. Lift from the pan using the parchment and cut into bars with a warm, dry knife.

# Good to know:

01 - Chill fully before slicing for the cleanest layers.
02 - Store airtight in the refrigerator for up to 5 days.
03 - For smaller dessert trays, cut into 25 pieces instead of 16.

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