Extreme Layered Mega-Brownies

Name: Extreme Layered Mega-Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 squares, 12 serving(s)
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

Submitted by hotdishmama

"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."

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Ready In:: 45mins
Ingredients:: 8
Yields:: 24 squares
Serves:: 12

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

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.
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.
Add layers of coconut, chips, and pecans, spreading each layer evenly over the pan.
Pour the sweetened condensed milk in a thin stream, evenly, over the whole pan.
Bake about 25-30 minutes at 350 degrees. Pecans should be just golden but not too dark around the edges.
Cool and cut into squares with a pizza cutter.