I'm sure most of you have heard of the now famous Magic Cookie Bars? You may know it by another name, if so let me refresh your memory. Graham Cracker crust, layer of sweetened condensed milk, topped with chocolate chips, nuts and coconut? Now you know what I'm talking about?
Well forget those. Just forget 'em.
This recipe surpasses the Magic Cookie Bars and reaches cookie bar/brownie nirvana.
The bottom layer is a cross between a cookie and a brownie, then we move on to the second layer, oh lordy, it's like a fudgy melted chocolate, unreal. Then the topping. I personally think you could top this with whatever floats your boat. The original recipe used pecans, coconut, chips and toffee bits. I used what I had....chips, coconut, almond slices and walnuts.
I was cutting these up after they cooled in preparation for taking these photos and I said to John "these look really good, I hope they don't suck".
I then gave him the "ugly pieces" as I always do.
A few minutes later, with a mouthful he yells, "hey honey? they so don't suck".
My oh my, he was right.
I made these for Tati's birthday. She gave up chocolate for lent, so I'm helping her catch up!
Thanks to Sandie at Inn Cuisine where I found this recipe and Andon Reid Inn, where Sandie found this recipe.
Brownies on Steroids
1 & 3/4 cup all-purpose flour
3/4 cup confectioner’s sugar
1/3 cup baking cocoa
3/4 cup cold butter (1 & 1/2 sticks), cut into 1-inch squares
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips, divided
1 cup coarsely chopped toasted pecans
1/2 cup shredded, sweetened coconut
1/3 cup English toffee bits
Oven to 350. In a food processor, combine the flour, sugar and cocoa. Add the butter and pulse just until the mixture resembles coarse crumbs. Press into the bottom of a well-greased 13×9″ baking dish. Bake on center rack at 350 for 10 minutes (this took 15 minutes in my oven, so check, mine was a little wet in the middle at the 10 minutes mark).
While crust is baking, combine condensed milk, vanilla extract and 1 cup of chocolate chips in heavy-bottomed saucepan and cook over low-medium heat, stirring constantly, until mixture is smooth. When crust has cooked for 10 minutes, remove from oven and pour chocolate mixture directly over crust, spreading gently with a spatula if necessary.
Sprinkle top with coconut, nuts, toffee bits and remaining chocolate chips. Press down to set, and return brownies to oven to continue baking at 350 for 18-20 minutes. Remove from oven, allow to cool, and cut into squares of desired size.