I took the best brownies ever and reimagined them as a salty and sweet Magic Bars Recipe that hides surprising layers you’ll be eager to uncover.

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I love a dessert that looks fancy but takes almost no effort, and my Chocolate Brownie Magic Bars do just that. They start with the best brownies ever but then get a twist, gooey sweetened condensed milk pooling between layers and a shower of semisweet chocolate chips that melt into little pockets of bliss.

You might think of Milky Way Magic Cookie Bars or M&m Brookies when you bite into one, but these have their own loud personality. I always cut them into messy squares, cause perfect edges are overrated, and watch everyone disappear them faster than I planned.

Ingredients

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Unsalted butter: adds rich fat and buttery flavor, makes brownies dense and tender
Semisweet chocolate: gives cocoa depth and sweetness, plus antioxidants in small amounts
Granulated sugar: pure sweetener, boosts carbs and caramelization, not a health food
Eggs: add protein, structure and moisture, help the bars hold together
Sweetened condensed milk: ultra sweet and sticky, gives chewiness and rich milky flavor
Shredded coconut: adds fiber, chew and tropical nuance, can be sweet already
Pecans or walnuts: crunchy, offer healthy fats, some protein, and earthy nutty taste
Toffee bits: give brittle caramel crunch and extra sweetness, little nutritional benefit though

Ingredient Quantities

1 cup (225 g) unsalted butter

8 oz (225 g) semisweet chocolate, coarsely chopped

2 cups (400 g) granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup (125 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1/2 tsp fine sea salt

1 (14 oz / 396 g) can sweetened condensed milk

1 1/2 cups (255 g) semisweet chocolate chips

1 cup (170 g) butterscotch chips

1 cup (80 g) sweetened shredded coconut

1 cup (120 g) chopped pecans or walnuts, your choice

1/2 cup (80 g) crushed toffee bits or Heath pieces

1/2 tsp flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 9×13 inch pan with foil and grease it well, leave an overhang so you can lift the bars out later.

2. Melt 1 cup (225 g) unsalted butter and 8 oz (225 g) coarsely chopped semisweet chocolate together until smooth, either in a double boiler or in the microwave in 30 second bursts, stirring between each, then let cool a minute.

3. In a bowl whisk together 2 cups (400 g) granulated sugar, 4 large eggs and 2 tsp vanilla until blended, then whisk in the melted chocolate-butter mixture til smooth.

4. Sift or stir in 1 cup (125 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder and 1/2 tsp fine sea salt, fold just until combined, don’t overmix or you’ll lose fudginess.

5. Spread the brownie batter evenly into the prepared pan and bake 20 to 25 minutes, until the edges are set but the center is still a little soft and jiggly.

6. Remove pan from oven and immediately pour the entire 14 oz (396 g) can sweetened condensed milk evenly over the hot brownie layer (warming the condensed milk a little helps it spread), then sprinkle 1 1/2 cups (255 g) semisweet chocolate chips, 1 cup (170 g) butterscotch chips, 1 cup (80 g) sweetened shredded coconut, 1 cup (120 g) chopped pecans or walnuts and 1/2 cup (80 g) crushed toffee bits evenly on top.

7. Return to the oven and bake another 10 to 12 minutes until the condensed milk is bubbly and toppings are slightly melted and golden, keep an eye so the coconut doesn’t burn.

8. Remove from oven, immediately sprinkle 1/2 tsp flaky sea salt over the top, then cool completely in the pan on a wire rack (at least 2 hours); chilling for 30 minutes in the fridge makes slicing cleaner.

9. Use the foil overhang to lift the slab from the pan, cut into bars with a sharp knife (wipe or warm the knife between cuts for neater edges), store airtight at room temp for a few days or refrigerate for longer.

Equipment Needed

1. Oven, preheat to 350 F (175 C) so it’s hot and ready.
2. 9×13 inch baking pan plus sheets of aluminum foil, greased and left with an overhang to lift the bars out later.
3. Small saucepan plus a heatproof bowl for a double boiler, or a microwave safe bowl if you prefer to melt chocolate in bursts.
4. Large mixing bowl and a whisk (or a hand mixer if you want it faster).
5. Measuring cups and spoons for sugar, flour, cocoa, etc.
6. Fine mesh sieve or flour sifter to sift the flour and cocoa.
7. Rubber spatula for folding, scraping and spreading the batter evenly.
8. Wire cooling rack to cool the pan completely before slicing.
9. Sharp knife (and a damp towel or warm water to wipe the blade between cuts for cleaner edges).

FAQ

Q: Can I make these ahead of time? A: Yes. Bake, cool completely, then store in an airtight container at room temp up to 3 days or in the fridge up to 1 week. For longer storage freeze individual squares wrapped tight for up to 3 months, thaw at room temp before serving.

Q: How do I keep the center fudgy not dry or cake like? A: Don't overbake. Bake at 350F until a toothpick in the center comes out with a few moist crumbs, not clean. Let the bars cool completely so the center sets, they firm up as they cool.

Q: Can I swap or omit ingredients? A: Sure. Use dark or milk chocolate instead of semisweet, swap pecans for walnuts, skip the coconut or use toasted coconut, and use chocolate or butterscotch chips you prefer. If you need nut free leave nuts out and add extra toffee or chips.

Q: What pan size and baking time should I use? A: A 9×13 inch pan is best, bake about 30 to 40 minutes at 350F depending on your oven and how gooey you like them. If you halve the recipe use an 8×8 pan and start checking at 25 minutes.

Q: Why did my top crack or the bars sink in the middle? A: Cracks often come from overmixing or overbaking. Sinking usually means underbaked center or opening the oven door too early. Also too many toppings piled on while batter is too thin can weigh it down.

Q: Any tips for even layers and nice texture? A: Spread the batter evenly in the pan and press the chips and toppings gently into the top so they stick. Use room temp eggs, measure flour by spooning and leveling, and cool fully before slicing for clean squares. You can toast the nuts for extra flavor.

Chocolate Brownie Magic Bars Recipe Substitutions and Variations

Unsalted butter (1 cup / 225 g): swap 1:1 with solid coconut oil or vegetable shortening; brownies will be a bit less buttery and coconut oil gives a faint coconut note. If you only have salted butter, use it but cut the 1/2 tsp fine sea salt in the recipe to 1/4 tsp.
Semisweet chocolate (8 oz / 225 g): replace with the same weight of bittersweet/dark chocolate (60-70% cacao) for a richer less-sweet bar, or use milk chocolate if you want it sweeter and softer — same weight, different flavor.
Sweetened condensed milk (14 oz / 396 g): use 1 cup store-bought dulce de leche 1:1 for a thicker caramel-y layer, or make a quick stand-in by simmering ~1 1/4 cups evaporated milk with 1 cup sugar until reduced and thick (takes time but works).
Sweetened shredded coconut (1 cup / 80 g): omit or replace with 1 cup chopped toasted almonds or hazelnuts for comparable crunch without the coconut taste, texture will be similar but flavor changes.

Pro Tips

1. Let the melted chocolate and butter cool a bit before you mix them with the eggs, or you’ll end up with scrambled eggs in your batter. Cool like 1 to 2 minutes, stir, then add. It’ll keep the texture fudgy not weird.

2. Warm the sweetened condensed milk so it spreads easily, but dont burn it. A quick zap in the microwave for 15 to 30 seconds makes it pourable. Pour it on while the brownie layer is still hot so it sinks in and bonds the toppings.

3. Toast the coconut and nuts beforehand for extra flavor, but watch them close cause coconut burns fast. Chop nuts unevenly so you get crunchy bits and big chunks, press the toppings lightly into the warm condensed milk so they stick and dont slide off later.

4. Chill before cutting for cleaner bars. After it’s mostly cooled, 30 minutes in the fridge firms it up. Use a sharp knife, wipe it between cuts or warm the blade under hot water then dry it for neat edges.

Chocolate Brownie Magic Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I took the best brownies ever and reimagined them as a salty and sweet Magic Bars Recipe that hides surprising layers you'll be eager to uncover.

Servings

servings

Calories

693

kcal

Equipment: 1. Oven, preheat to 350 F (175 C) so it’s hot and ready.
2. 9×13 inch baking pan plus sheets of aluminum foil, greased and left with an overhang to lift the bars out later.
3. Small saucepan plus a heatproof bowl for a double boiler, or a microwave safe bowl if you prefer to melt chocolate in bursts.
4. Large mixing bowl and a whisk (or a hand mixer if you want it faster).
5. Measuring cups and spoons for sugar, flour, cocoa, etc.
6. Fine mesh sieve or flour sifter to sift the flour and cocoa.
7. Rubber spatula for folding, scraping and spreading the batter evenly.
8. Wire cooling rack to cool the pan completely before slicing.
9. Sharp knife (and a damp towel or warm water to wipe the blade between cuts for cleaner edges).

Ingredients

1 cup (225 g) unsalted butter
8 oz (225 g) semisweet chocolate, coarsely chopped
2 cups (400 g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup (125 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1/2 tsp fine sea salt
1 (14 oz / 396 g) can sweetened condensed milk
1 1/2 cups (255 g) semisweet chocolate chips
1 cup (170 g) butterscotch chips
1 cup (80 g) sweetened shredded coconut
1 cup (120 g) chopped pecans or walnuts, your choice
1/2 cup (80 g) crushed toffee bits or Heath pieces
1/2 tsp flaky sea salt for sprinkling

Directions

Preheat oven to 350 F (175 C). Line a 9×13 inch pan with foil and grease it well, leave an overhang so you can lift the bars out later.
Melt 1 cup (225 g) unsalted butter and 8 oz (225 g) coarsely chopped semisweet chocolate together until smooth, either in a double boiler or in the microwave in 30 second bursts, stirring between each, then let cool a minute.
In a bowl whisk together 2 cups (400 g) granulated sugar, 4 large eggs and 2 tsp vanilla until blended, then whisk in the melted chocolate-butter mixture til smooth.
Sift or stir in 1 cup (125 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder and 1/2 tsp fine sea salt, fold just until combined, don't overmix or you'll lose fudginess.
Spread the brownie batter evenly into the prepared pan and bake 20 to 25 minutes, until the edges are set but the center is still a little soft and jiggly.
Remove pan from oven and immediately pour the entire 14 oz (396 g) can sweetened condensed milk evenly over the hot brownie layer (warming the condensed milk a little helps it spread), then sprinkle 1 1/2 cups (255 g) semisweet chocolate chips, 1 cup (170 g) butterscotch chips, 1 cup (80 g) sweetened shredded coconut, 1 cup (120 g) chopped pecans or walnuts and 1/2 cup (80 g) crushed toffee bits evenly on top.
Return to the oven and bake another 10 to 12 minutes until the condensed milk is bubbly and toppings are slightly melted and golden, keep an eye so the coconut doesn't burn.
Remove from oven, immediately sprinkle 1/2 tsp flaky sea salt over the top, then cool completely in the pan on a wire rack (at least 2 hours); chilling for 30 minutes in the fridge makes slicing cleaner.
Use the foil overhang to lift the slab from the pan, cut into bars with a sharp knife (wipe or warm the knife between cuts for neater edges), store airtight at room temp for a few days or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.