30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Million Dollar Brownies Recipe
Million Dollar Brownies Recipe
Million Dollar Brownies Recipe
⏱1h 30m
👥16 brownies
🔥450 cal
Hard
🍽️French
An exquisite take on Million Dollar Brownies, utilizing Valrhona chocolate, browned butter, and a delicate fleur de sel caramel swirl for an unforgettable indulgence.
An exquisite take on Million Dollar Brownies, utilizing Valrhona chocolate, browned butter, and a delicate fleur de sel caramel swirl for an unforgettable indulgence.
Preheat oven to 325°F (163°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
Prepare the Brown Butter Cookie Crust: Combine all Cookie Crust ingredients and press firmly into the bottom of the prepared pan. Bake for 15-18 minutes, until golden brown.
Prepare the Valrhona Brownie Layer: Melt chocolate and butter together. Stir in sugar. Let cool slightly, then beat in eggs one at a time, followed by vanilla bean paste. Gently fold in flour and fleur de sel.
Prepare the Fleur de Sel Caramel Cheesecake Swirl: In a saucepan, combine sugar and heavy cream. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a simmer. Continue to simmer for 5-7 minutes, until slightly thickened. Remove from heat and stir in fleur de sel. Let cool slightly. Beat cream cheese until smooth. Gradually add cooled caramel, then beat in egg and vanilla.
Pour the Brownie Layer over the warm Cookie Crust. Dollop Cheesecake Swirl mixture over the brownie batter. Use a knife or toothpick to create a marbled effect.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before lifting out using the parchment paper overhang and cutting into squares.
Ingredients
16
1 cup113 gAll-purpose flour
1/2 cup100 gPowdered sugar
1/4 tsp1.25 mLFleur de sel
1/2 cup113 gButter-browned and cooled
6 oz170 gValrhona Guanaja 70% dark chocolate-chopped
1/2 cup113 gButter-unsalted
3/4 cup150 gGranulated sugar
3N/ALarge eggs
1 tsp5 mLVanilla bean paste
1/4 cup33 gCake flour
1/4 tsp1.25 mLFleur de sel
8 oz227 gCream cheese-full fat, softened
1/2 cup100 gGranulated sugar
1/4 cup60 mLHeavy cream
1N/ALarge egg
1/2 tsp2.5 mLVanilla extract
1/4 tsp1.25 mLFleur de sel
Equipment
9x13 inch baking pan
Parchment paper
Mixing bowls
Electric mixer
Saucepan
Rubber spatula
Instructions
Preheat oven to 325°F (163°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
Prepare the Brown Butter Cookie Crust: Combine all Cookie Crust ingredients and press firmly into the bottom of the prepared pan. Bake for 15-18 minutes, until golden brown.
Prepare the Valrhona Brownie Layer: Melt chocolate and butter together. Stir in sugar. Let cool slightly, then beat in eggs one at a time, followed by vanilla bean paste. Gently fold in flour and fleur de sel.
Prepare the Fleur de Sel Caramel Cheesecake Swirl: In a saucepan, combine sugar and heavy cream. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a simmer. Continue to simmer for 5-7 minutes, until slightly thickened. Remove from heat and stir in fleur de sel. Let cool slightly. Beat cream cheese until smooth. Gradually add cooled caramel, then beat in egg and vanilla.
Pour the Brownie Layer over the warm Cookie Crust. Dollop Cheesecake Swirl mixture over the brownie batter. Use a knife or toothpick to create a marbled effect.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before lifting out using the parchment paper overhang and cutting into squares.
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