Experience ultimate indulgence with these decadent layered bars featuring a buttery shortbread foundation, fudgy brownie center, luscious swirls of dulce de leche, and rich dark chocolate ganache topping. Perfect for special treats and celebrations, each bite offers a harmonious blend of textures and flavors that captivate dessert lovers and leave them longing for more.

Jump to Recipe

I’ve been perfecting this Millionaire Shortbread Brownie Bars recipe that layers a rich buttery shortbread base with a fudgy brownie, all topped off by a melt-in-your-mouth dulce de leche and a creamy dark chocolate ganache. I start by creaming 1 cup unsalted butter with granulated sugar and mixing in all-purpose flour with a pinch of salt to create a smooth shortbread.

Then I move on to the brownie layer using 1/2 cup unsalted butter, more sugar, eggs and a hint of vanilla extract along with cocoa powder and extra flour for that classic chocolate taste. The dulce de leche layer adds a sweet richness, while the ganache made with dark chocolate, heavy cream and a little butter gives it that glossy finish.

I know this dessert is calorie-dense and rich in fats which is typical for fudgy brownies and other sweets treats, making it an indulgence best savored in small portions.

Why I Like this Recipe

I like this recipe because it brings together so many awesome textures and flavors that totally brighten my day. First, I love how the crisp shortbread base meets the fudgy brownie layer, then gets topped off with a gooey dulce de leche and rich dark chocolate ganache. Every bite feels like a sweet explosion on my tongue. Second, it makes me feel like a baking superstar – the instructions are simple enough but the outcome is still super fancy and decadent. Third, it reminds me of those high-end bakery treats that I never thought I’d be able to make at home, and that’s a major confidence boost.

I gotta say, these millionaire brownie bars are really something special. They have a buttery shortbread base, fudgy brownies, a thick layer of sweet dulce de leche, and a creamy dark chocolate ganache that brings it all together. It might be a little messy sometimes, but that’s what makes it so real and enjoyable – it’s like a homemade treat made just for me.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter provides rich, creamy flavor and essential fat that keeps bars moist.
Granulated sugar infuses sweetness and energy, though too much isnt the healthiest choice.
All-purpose flour gives structure with carbohydrates and helps create a tender, crumbly shortbread base.
Dulce de leche adds a creamy caramel taste that makes the dessert luxuriously sweet and indulgent.
Dark chocolate brings bittersweet complexity with antioxidants, perfect for a smooth ganache finish.
Heavy cream creates a rich ganache texture and adds a silky smooth finish to the chocolate layer.
Vanilla extract infuses a warm aroma and flavor, giving a subtle lift to the brownie mix.
Cocoa powder imbues deep chocolate flavor and enhances the color with slight bitterness for balance.

Ingredient Quantities

1 cup (227g) unsalted butter, softened (for the shortbread base)

1/2 cup (100g) granulated sugar (for the shortbread)

2 cups (240g) all-purpose flour (for the shortbread)

1/4 teaspoon salt (for the shortbread)

1/2 cup (115g) unsalted butter (for the brownie layer)

1 cup (200g) granulated sugar (for the brownie)

2 large eggs (for the brownie)

1 teaspoon vanilla extract (for the brownie)

1/3 cup (35g) cocoa powder (for the brownie)

1/3 cup (40g) all-purpose flour (for the brownie)

A pinch of salt (optional, for the brownie)

1 cup (300g) dulce de leche

7 oz (200g) dark chocolate, chopped (for the ganache)

1/2 cup (120ml) heavy cream (for the ganache)

1 tablespoon unsalted butter (optional, for a silkier ganache)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.

2. For the shortbread base, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar in a bowl until it looks light and fluffy. Then mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined. Press this dough firmly into the bottom of your prepared pan.

3. Bake the shortbread for about 15-20 minutes, until it’s lightly golden around the edges. Remove it from the oven and let it cool a bit while you prep the next layer.

4. For the brownie layer, melt 1/2 cup unsalted butter in a saucepan. In a separate bowl, mix in 1 cup granulated sugar, then add 2 large eggs one at a time along with 1 teaspoon vanilla extract, stirring well between additions.

5. Sift in 1/3 cup cocoa powder and 1/3 cup all-purpose flour along with a pinch of salt into the wet mixture. Stir gently until just combined—don’t overmix, ok?

6. Pour the brownie batter carefully over the partially cooled shortbread base, spreading it out evenly. Return the pan to the oven and bake for another 20-25 minutes, until the brownies are set but still fudgy in the middle.

7. Once the brownie layer is done, remove the pan from the oven and let it cool for a few minutes. Then, gently spoon 1 cup of dulce de leche on top, spreading it evenly over the brownies.

8. For the ganache, place 7 oz of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just starts to simmer; then pour it over the chocolate. If you want a silkier ganache, add 1 tablespoon unsalted butter. Stir the mixture until smooth and glossy.

9. Pour the ganache over the dulce de leche layer, making sure to cover it completely with a thick, even layer.

10. Allow the entire dessert to cool completely at room temperature or chill in the fridge for faster set-up. Once chilled, cut into bars and enjoy your deliciously decadent Millionaire Shortbread Brownie Bars!

Equipment Needed

1. Oven – You’ll need an oven to bake the layers at 350°F.
2. 9×13-inch baking pan – This is required for pressing in the shortbread base and building the dessert.
3. Mixing bowls – At least two bowls are needed; one for whipping the butter with sugar and another for the brownie and ganache mixtures.
4. Electric mixer or hand whisk – Useful for beating the butter and sugar until light and fluffy.
5. Measuring cups and spoons – They’ll help you accurately measure ingredients like flour, sugar, cocoa powder, and salt.
6. Rubber spatula – This is key for mixing the batter and for spreading the shortbread, brownie, and dulce de leche layers evenly.
7. Saucepan – You need one to melt butter for the brownie layer.
8. Small saucepan – This second saucepan is used for heating the heavy cream for the ganache.
9. Heatproof bowl – Use this bowl to mix the warmed cream with chopped dark chocolate for the ganache.
10. Sieve – Handy for sifting the cocoa powder and flour together, so they combine smoothly.
11. Knife – Essential for chopping the dark chocolate into small pieces before using it in the ganache.

FAQ

Q: How long can I store these brownie bars? A: You can keep them in an airtight container at room temp for about 3 days or pop 'em in the fridge for up to a week.

Q: Do I need to preheat the oven before baking? A: Yup, preheat your oven to the required temperature so the shortbread base and brownie layer bake perfectly.

Q: Can I swap out the dulce de leche for something else? A: Sure, you can try using caramel sauce, but the taste will change a bit. The dulce de leche really gives it that unique millionaire flavor.

Q: What if I don't have heavy cream for the ganache? A: If you're in a pinch, you can use evaporated milk, though the ganache might not be as silky. Try to stick to heavy cream if you can.

Q: How do I know when the brownie layer is done baking? A: Look for a slight firming on the edges and a soft center. It should seem set but still retain a fudgy texture when you take it out.

Millionaire Shortbread Brownie Bars Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead, but decrease the added salt a bit to balance things out.
You can substitute granulated sugar in the brownie with light brown sugar for a slightly moister texture and a hint of caramel flavor.
If you need to swap all-purpose flour, try using cake flour; it gives the base a more delicate crumb but watch your mix so it doesnt get too soft.
For the heavy cream in the ganache, you could mix whole milk with a tablespoon of melted butter as a backup, though its not exactly the same.
If you can’t find dark chocolate, semisweet chocolate works too, just be aware that it might make the ganache a bit sweeter.

Pro Tips

1. Try to chill your dough before you press it into the pan. It really helps to keep the shortbread firm so you don’t get a messy base when you add the brownie mix.

2. Don’t overmix your brownie batter, ok? When you stir too much, you risk making it tough instead of fudgy which kinda kills the vibe of the dessert.

3. When you’re making the ganache, make sure your cream only comes to a simmer and not a full boil. Overheating can burn the chocolate, and then you’ll end up with a grainy sauce instead of smooth and shiny ganache.

4. If you can, let each layer cool a bit before you add the next one. It might seem like a hassle, but it really helps the layers stick together better and keeps the overall texture nice.