4. Make the chocolate ganache
- Finely chop the semi-sweet chocolate bars. Reserve 1–2 tablespoons of chopped chocolate for sprinkling on top later if you like. Place the remaining chopped chocolate in a heat-safe bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it’s hot and just starting to simmer around the edges; do not let it boil vigorously.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 5 minutes to melt the chocolate, then stir gently until smooth, glossy, and completely combined.
This standard ganache method yields a silky topping that sets softly in the fridge but still slices cleanly.
5. Finish and chill the bars
- Pour the warm ganache over the dulce de leche layer. Use an offset spatula to spread it evenly across the surface.
- Sprinkle chopped pecans evenly over the top. If you reserved extra chopped chocolate, scatter that over as well.
- If using flaky or coarse salt, chill the pan for about 15 minutes first so the ganache starts to set, then sprinkle a light pinch over the top for a pretty finish and sweet–salty balance.
- Place the entire pan in the refrigerator and chill for at least 2 hours, or until all the layers are fully set.
Chilling is non-negotiable for clean slices; it firms the dulce de leche and ganache so each square shows off defined layers instead of oozing everywhere.
6. Slice and serve
- Use the parchment overhang to lift the chilled slab out of the pan and set it on a cutting board.
- Run a sharp knife under hot water, wipe it dry, and make your first cut. Wipe the blade clean and repeat between cuts.
- Cut into small squares or bars—these are rich, so smaller pieces go a long way.
Serve the brownies slightly chilled for the cleanest cuts or closer to room temperature if you want maximum ooey-gooey texture. Either way, the combination of buttery crust, fudgy brownie, gooey caramel, and silky ganache is intense (in the best way).
Tips, variations, and make-ahead
- Use quality chocolate: Good semi-sweet chocolate bars melt smoother and give better flavor than low-end chips in ganache.
- Toast the pecans: Lightly toasting pecans before chopping brings out a deeper nutty flavor that stands out against the rich caramel and chocolate.
- Salted caramel twist: A sprinkle of flaky sea salt over the ganache adds that trendy sweet-salty contrast many millionaire bar recipes use.
- Make ahead: These bars are ideal for making a day in advance. Once chilled and sliced, they keep well covered in the refrigerator for several days.
FAQ
Can you use homemade dulce de leche?
Yes. Many millionaire-style brownie recipes work beautifully with homemade dulce de leche or thick caramel sauce, as long as it’s spreadable and not too runny.
Do they freeze well?
You can freeze the bars after chilling and slicing by wrapping them tightly and storing in an airtight container; let them thaw in the fridge, then bring to room temperature for the best texture.
Can you swap the brownie layer for homemade brownies?
Absolutely—just use a recipe designed for a 9×13 pan and bake slightly under so it stays fudgy, similar to most layered brownie bar approaches.
Conclusion and call to action
These Ooey Gooey Millionaire Brownies layer a buttery shortbread crust, thick fudgy brownies, silky dulce de leche, and rich chocolate ganache into one outrageous, bakery-worthy dessert that’s guaranteed to steal the show on any dessert table. When you share them on your blog, invite readers to rate the recipe, comment on whether they added pecans or extra sea salt, and tag you in photos of their towering brownie squares so this becomes their go-to “wow” bar for holidays, parties, and serious chocolate–caramel cravings.