Description
Christmas Magic Layer Brownie Bars combine a rich, fudgy brownie base with layers of nuts, chocolate chips, holiday M&Ms, shredded coconut, sweetened condensed milk, and festive sprinkles for a delightful holiday treat that’s perfect for sharing.
Ingredients
Scale
Brownie Layer
- 1½ cups semi-sweet chocolate chips
- ½ cup salted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup all-purpose flour
- ½ teaspoon vanilla extract
Toppings Layer
- ¾ cup nuts, optional, divided
- ¼ cup mini holiday M&Ms, divided
- ¾ cup regular holiday M&Ms, divided
- ½ cup semi-sweet chocolate chips, divided
- 1 cup sweetened flaked coconut
- ¾ cup sweetened condensed milk (from a 14 ounce can)
- ¼ cup holiday sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray to prepare the pan.
- Melt Chocolate and Butter: Place the butter and 1½ cups semi-sweet chocolate chips in a large microwave-safe bowl. Microwave on high for 30 seconds, stir, and continue to microwave and stir in 30-second intervals until the mixture is melted and smooth.
- Mix Brownie Batter: Beat in the sugar followed by the vanilla extract and eggs (2 whole eggs and 1 yolk) until well combined. Stir in the flour until just combined to avoid overmixing.
- Bake Brownie Base: Pour the batter into the prepared baking pan and bake in the preheated oven for 20 minutes. The brownies will jiggle slightly but the top should look done.
- Layer Toppings: Remove the pan from the oven. Layer the toppings evenly in this order: half of the nuts (if using), half of the semi-sweet chocolate chips, half of the mini and regular holiday M&Ms combined, then all of the shredded coconut. Pour the sweetened condensed milk evenly over the top and gently spread for even distribution. Sprinkle the remaining chocolate chips, M&Ms, nuts, and finally the holiday sprinkles over the top.
- Bake Final Layer: Return the pan to the oven and bake for an additional 25 minutes, or until the edges turn golden and the center sets and begins to brown. If the top starts browning too quickly, tent with foil to prevent burning.
- Cool and Serve: Let the bars cool completely in the pan. Once cooled, cut into 9 squares using a sharp knife. Store in an airtight container for up to one week.
Notes
- Store these brownie bars in an airtight container at room temperature for up to one week or refrigerate for up to two weeks for longer freshness.
- Place parchment paper between layers when stacking to prevent the bars from sticking together.
- For freezing, remove the brownies from the pan, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to three months. Individual squares can also be wrapped and frozen for convenient treats.
- Thaw frozen bars at room temperature for about an hour before serving for best texture and flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
