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–+ servings
Chocolate millionaire brownies on marble. The brownies have a chocolate ganache and pecans on top.

Millionaire Shortbread Brownies

Layered brownies with shortbread, fudgy chocolate, dulce de leche, and pecans. A tasty treat for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Refrigerate: 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Equipment

  • 8x8 Baking Dish
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons
  • 2 Mixing Bowls
  • Saucepan

Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt

Brownie Layer

  • 1 box brownie mix + ingredients
  • 2 cans dulce de leche
  • 2 cups pecan halves

Ganache Topping

  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, letting the excess overhang the sides for easy removal.
  • 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. Stir until a soft dough forms.
  • Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.
  • Prepare the brownie mix according to the instructions on the package. 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. Arrange the pecan halves evenly on top, gently pressing them into the caramel.
  • To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
  • Place the chocolate chips in a heatproof bowl, then pour the heated cream over the chocolate chips and let sit for 1–2 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.

Notes

  • Serve chilled or at room temperature.
  • Store in the refrigerator in an airtight container.
  • Toasting pecans accentuates their flavor. Toast in a 350 degree oven for 5-8 minutes. Cool before using in the recipe.
Keyword A layered brownie with fudgy chocolate, shortbread, dulce de leche and pecans
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