Magic Brownie Bars

  • Magic Fudge Brownie Bars

    Oh my.

    Everyone loves the Magic Gooey Cookie Bars.  This is a fact.  (If you don’t know what I am talking about then click here immediately, make these bars, and then try to tell me you’re the only earthling who doesn’t love Magic Gooey Cookie Bars.)  But what if the amazingly excellent graham cracker crust was swapped out with none other than The World’s Greatest Fudge Brownie as a base?  I know.  It almost renders me speechless too.

    One of the best things about this recipe is that the brownie base makes more than you need… so you can use the rest of the brownie batter to make something mind blowing- like W.G.F. Brownie Cookies.

    I dare you to tell me that this recipe isn’t your new favorite.  (That is, until I post my next recipe in about 3 days.)
    Adapted from my World’s Greatest Fudge Brownie and Magic Gooey Cookie Bar recipes…

    BROWNIE BASE:

    4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

    3/4 cup unsalted butter

    2 cups sugar

    2 1/2 teaspoons real vanilla (use the real stuff)

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    Optional: 1 tablespoon instant espresso powder

    Optional: 1 cup lightly toasted nuts &/or chocolate chips

    GOOEY TOPPING:

    1 can sweetened condensed milk

    2 cups (12 oz.) semi-sweet chocolate chips

    1 cup angel flake shredded coconut

    1 cup chopped walnuts or pecans

    1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
    2. BROWNIE BASE:
      1. Melt chocolate & butter in microwave for 2:15 minutes and stir.
      2. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
      3. Stir in nuts &/or chocolate chips if you so desire.
      4. Pour half of brownie batter into prepared pan and bake for 10 minutes.
    3. GOOEY TOPPING:
      1. In a medium bowl, mix together chocolate chips, coconut and nuts; set aside.
      2. Pour can of condensed milk on top of partially-baked brownie base, and sprinkle chocolate-coconut-nut mixture evenly overtop.  Gently press into condensed milk.
      3. Bake for 20 – 25 minutes (until lightly browned), and cool on wire rack.  Chill in fridge before slicing, and serve at room temperature.

     Tips:

    • Pre-baking the brownie base is kind of key- or else the sweetened condensed milk will ooze into the brownie batter.  (Hmm.  Might be a neat thing to try one day.)
    • If you don’t want extra brownie batter, make half of the brownie base recipe.  (I think something might be wrong with you, though.  Why don’t you want extra brownie batter to have fun with?)
    • Get creative:  these bars are built for variety.  Take your favorite chocolate bar and cut it up into bite sized pieces, and toss on top of the condensed milk instead of the chips/coconut and nuts, or in addition to the other yummy stuff.
    • Yes!  These bars are sort of similar to the Coconut Macaroon Fudge Brownie.  If you love coconut, they are an absolute must.
    • Freeze these for later enjoyment, for sure.
    • Enjoy!

     

     

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    February 22nd, 2014 | More Sweets Please | No Comments | Tags: , , ,

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