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Extreme Layered Mega-Brownies

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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.”
READY IN:
45mins
SERVES:
12
YIELD:
24 squares
UNITS:
US

Ingredients Nutrition

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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