Description
Indulge in these classic Magic Bar Brownies, a rich and decadent treat featuring a smooth dark chocolate brownie base topped with a delightful layer of chocolate chips, butterscotch chips, pecans, shredded coconut, and sweetened condensed milk. Perfectly baked to achieve a fudgy texture with a gooey, sweet topping, this recipe guarantees a crowd-pleaser for any occasion.
Ingredients
Scale
Brownie Base
- 240 grams dark chocolate (approx. 1½ cups regular dark chocolate morsels)
- 240 grams unsalted butter (2 sticks and 1 tablespoon)
- 2½ cups white sugar (approximately 520 grams)
- 6 eggs (at room temperature)
- 1 tablespoon vanilla extract
- 2/3 cup all purpose flour (approximately 100 grams)
- Pinch of salt
Topping
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips (caramel chips can be used as a substitute)
- 1 cup pecans (finely chopped)
- 1 cup sweetened shredded coconut
- 14 ounces sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325° F. Line a 9×13-inch baking pan with parchment paper and spray it lightly with nonstick cooking spray. Set the pan aside for later use.
- Melt Chocolate and Butter: In a saucepan over medium-low heat, combine the dark chocolate morsels and unsalted butter. Stir continuously until the mixture is smooth and fully combined.
- Add Sugar and Cool: Stir the white sugar into the melted chocolate and butter mixture until evenly incorporated. Remove the pan from heat and allow it to cool for 15 minutes to avoid cooking the eggs in the next step.
- Incorporate Eggs and Vanilla: Add the eggs one at a time with the vanilla extract, stirring vigorously to combine into a smooth batter.
- Add Dry Ingredients: Gently fold in the all-purpose flour and a pinch of salt until just incorporated, making sure not to overmix to retain a tender brownie texture.
- Bake the Brownie Base: Pour the batter into the prepared pan and place it on the middle rack of your oven. Bake for 20-25 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Prepare for Topping: Remove the pan from the oven. Increase the oven temperature to 350° F.
- Add Toppings: Evenly sprinkle the semi-sweet chocolate chips, butterscotch chips, chopped pecans, and shredded coconut over the partially baked brownie base. Drizzle the sweetened condensed milk evenly on top of all the toppings.
- Bake Again: Once the oven reaches 350° F, return the pan to the oven and bake for an additional 25-30 minutes. The topping layer should be bubbly and golden, and the brownies should be fully set.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing. This ensures clean cuts and an ideal texture.
Notes
- Magic Bar Brownies are known for their rich, layered textures combining a fudgy brownie base with a sweet, nutty, and coconut-laden topping.
- Be careful not to overbake the base layer initially; it should still jiggle slightly when removed from the oven.
- Wait until the oven has fully preheated to 350° F before adding the topping layer for the second bake to ensure even cooking and perfect texture.
- For butterscotch chip substitutes, caramel chips work well and offer a similar flavor profile.
- Use room temperature eggs to help create a smooth batter and good rise in the brownies.
- Cool completely before cutting to prevent the topping and brownies from falling apart.
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 65 g
- Sodium: 131 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 104 mg
