Seven Layer Brownies

Seven Layer Brownies - made June 16, 2018 from Just Add Sprinkles

Do you like Magic Cookie Bars? Also known as Seven Layer Bars, the traditional one has a graham cracker crust, generous layers of chocolate chips, butterscotch chips and toasted nuts or other add-ins, a blanket of coconut and a cover of sweetened condensed milk that's baked to caramelized perfection. They're sweet, ooey and gooey.

The beauty of Seven Layer or Magic Cookie Bars, in addition to being so easy to make, is you can create endless variations, depending on taste and preference. I've made them as Nutella Hazelnut Toffee Magic Cookie Bars (adds a layer of Nutella over the crust), Oreo Rolo Magic Cookie Bars (crushed Oreos as the base instead of graham cracker crumbs) and Almond Joy Cookie Bars.

But this is the first time I've made a "Seven Layer" brownie. The concept is the same with all the variations of toppings you want but in this one, instead of the base being a graham cracker crust, it's a fudgy brownie. Such a simple concept but a brilliant one I hadn't thought of before.

The only tricky thing is you don't want to overbake or underbake the brownie before and after you put the toppings on. Err on the side of caution and underbake the brownie so that you give yourself enough time to bake the top layer enough to slightly brown the sweetened condensed milk.

When baked properly, this is fudgy goodness as the base and a combination of flavors and textures for the top layer. They were consumed quickly at work, always a good sign. One of my coworkers told me he had three pieces. Can't ask for a better endorsement than that.

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
sweetened coconut flakes
butterscotch morsels
semisweet chocolate chips
chopped toasted pecans
1 14-ounce can sweetened condensed milk

1. Preheat oven to 325 degrees F. Line a 9 x 9" baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler set over hot water, melt butter and chocolate, whisking until melted and smooth. Let stand 5 minutes before adding sugar, mixing thoroughly. Add eggs and vanilla extract, beating until combined.
3. Add flour, cocoa powder and salt; mix until completely combined and batter is glossy.
4. Pour into prepared pan and bake for 30 minutes. After 30 minutes, remove from oven and sprinkle top with coconut flakes, butterscotch morsels and chocolate chips. Sprinkle with chopped toasted pecans then pour sweetened condensed milk, coating top evenly.
5. Return brownies to oven and bake for 10 to 15 minutes more. Remove from oven and let cool in pan for 1 hour before lifting out of pan and cutting into squares.