Extreme Layered Mega-Brownies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This was an experiment that was worth keeping! The chocolate and ginger flavors cut the extreme sweetness a little, and they look really impressively decadent. Start with an already-baked pan of brownies, either one 8x8 pan or 1/2 of a 9x13 pan. This is a great recipe to use up leftover brownies. Ingredients:
1/2 cup butter |
1 1/2 cups gingersnap cookies, crushed into crumbs |
9 brownies, unfrosted, already baked |
1 1/2 cups sweetened coconut |
1 cup semi-sweet chocolate chips |
1 cup butterscotch chips |
1 cup whole pecans |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Melt the butter and mix in the ginger snap crumbs, press evenly in bottom of a buttered 9 x 13 glass baking pan. Be sure to butter the sides.
2. Break up the brownies into small pieces (or cut into 1/2 inch chunks with a sharp knife). Sprinkle evenly over the ginger snap crust.
3. Add layers of coconut, chips, and pecans, spreading each layer evenly over the pan.
4. Pour the sweetened condensed milk in a thin stream, evenly, over the whole pan.
5. Bake about 25-30 minutes at 350 degrees. Pecans should be just golden but not too dark around the edges.
6. Cool and cut into squares with a pizza cutter.
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