7 Layer Brownies

When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

Jump to recipe

7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

Print

Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.