When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

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7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

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Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.

When I first started playing around with perfecting my chocolate chip cookie recipe, they were massive. No small and medium cookie scoops were to be seen, oh no, I used my 1/4 measuring cup to scoop the dough onto the cookie sheet creating only 18 thick, jumbo sized cookies. Over the years they have diminished in size to a more “normal” sized cookie. But today they are reborn!

These suckers were so big I could only fit 8 on each of my cooling racks. So big they were slightly bigger than the palm of my hand. And yet so very very perfect. These were inspired by the toffee nut cookie at Panera except it wasn’t actually peanut butter based (it tasted peanut buttery but was absent in the ingredient list) – giant peanut butter cookies filled with bits of toffee and crunchy chopped peanuts.

Three years ago: Garlic Bread Pizza Crust

Four years ago: Tomato-Pesto Pizza with Basil and Goat Cheese Stuffed Crust

PEANUT BUTTER TOFFEE COOKIES

Makes approximately 1-1/2 dozen

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup creamy peanut butter (I used Peanut Butter & Co’s smooth operator)

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1-1/2 cups toffee bits

1/2 cup chopped peanuts

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, peanut butter, and sugars until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended*. Using a spatula, fold in the toffee and peanuts.
3. Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
4. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
6. Bake for 12-14 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

* If dough is too dry, add 1 tablespoon of milk.

Source: Adapted slightly from my Salted Caramel Peanut Butter Chocolate Chip Cookies and Big, Fat, Chewy Multichip Cookies.

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Once you’ve found the perfect chocolate chip cookie recipe, what do you next? Make variations of course! Even since I perfected my favorite chewy chocolate chip cookies I have been experimenting with different mix-ins. This latest creation was inspired by Trader Joe’s dark chocolate roasted pistachio toffee. I’ve already made two other recipes in the likeness of this treat, mini pistachio cupcakes and dark chocolate pistachio saltine cracker toffee, but now it was time for some cookies and instead of dark chocolate I used milk chocolate.

One year ago: Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

Two years ago: Baked Turkey Ricotta Meatballs

PISTACHIO TOFFEE CHOCOLATE CHIP COOKIES

Makes approximately 4 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1-1/2 cups milk chocolate chips

1 cup toffee bits

1 cup chopped pistachios

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips, toffee and pistachios by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.

…and baked goods. When it comes to sweet breads, I love making mini loafs. They are cute, fun and you just want to eat them right up! Just like Luke but I digress. These mini applesauce loaves also have toffee bits and almond slices mixed in for a little bit of crunch and extra sweetness.

One year ago: Inedible Favorites – Luke

ALMOND TOFFEE APPLESAUCE BREAD

Makes 1 loaf or 3 mini loaves

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp cardamom

5 oz toasted sliced almonds (about 1 cup)

1/2 cup toffee bits

1 egg, beaten

1 cup applesauce

3 Tbsp unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees and grease a standard sized loaf pan or three mini loaf pans.
2. Whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon and cardamom in a large bowl. Add the sliced almonds and toffee bits to the dry ingredients, reserving about three tablespoons of the almonds.
3. In another bowl, combine the melted butter, egg and applesauce. Add to dry ingredients and mix until a dough forms (do not overmix).
4. Smooth batter into loaf pan and top with reserved sliced almonds. Bake for 1 hour (30 minutes for mini loaves) or until toothpick comes out clean. Let cool completely before slicing.

Source: Adapted slightly from Eat, Live Run.

Dip all your favorite cookies or fruits into this sweet gingerbread dip!

Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

• Ginger Horse Cookies from Kim of Cravings of a Lunatic
• Mini Gingerbread Donuts from Jen of Juanita’s Cocina
• Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
• Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
• Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
• Mini Holiday Gingerbread Loaves from Isabelle of Crumb
• Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
• Gingerbread Dip from Erin of The Spiffy Cookie
• Gingerbread Milkshake from Ramona of Curry and Comfort 
• Gingerbread Pumpkin Bars from Heather of Girlichef
• Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker’s Daughter
• Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious

Last year I discovered my love for chocolate and gingerbreadtogether, and I had originally planned on another chocolate and gingerbread recipe for today but once I found a recipe for gingerbread cookie dough dip those plans flew right out the window. I changed it up a little bit by adding my favorite dip ingredient, Greek yogurt, and reduced the butter which together changed the consistency to be creamier than your average cookie dough dip, so I dubbed this just plain ol’ Gingerbread Dip. It’s amazing and a tiny bit better for you too. Just eat it with apples instead of crackers if you need to keep your conscience clear.

As I write this post, it just now occurred to me that I could’ve fulfilled my chocolate and gingerbread fantasy with this dip by using miniature chocolate chips instead of toffee bits. Darn, guess I have to make another batch O:-).

One year ago: Apple Butter Chewy Cinnamon M&M Cookies

Two years ago: Gnocchi with Goat Cheese and Spinach

GINGERBREAD DIP

Makes about 3 cups

Ingredients:

4 oz. reduced fat cream cheese, room temperature

1/2 cup vanilla Greek yogurt (I used 0% vanilla Chobani)

1/4 cup unsalted butter, room temperature

1 cup powdered sugar

2 Tbsp molasses

1-1/2 tsp vanilla extract

2 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp allspice

1/8 tsp ground cloves

1 cup toffee bits or try miniature chocolate chips)

Directions:

1. Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
2. Serve with fruit, ginger snaps, or graham crackers.
3. Keep refrigerated in an airtight container.

Source: Adapted from Add a Pinch.

Make it. And dare you to try and share.

In other news, for those of you who wished me good health for getting over my cold it’s working! Or rather I’m working? Yea I am back to the grind at the ol’ lab. So much to do before I leave for the holidays, ah!!! Oh and don’t forget to enter for some really awesome jewelry!

One year ago: Brownie Peanut Butter Cups

TOFFEE APPLE DIP

Makes 3 cups

Ingredients

8 oz. reduced fat cream cheese, softened

8 oz. toffee bits

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 tsp vanilla

Directions

1. Mix together cream cheese, toffee bits, brown sugar, sugar and vanilla in a large bowl. Blend well, and serve with sliced green apples. You can keep this for up to 5 days in an airtight container.

Source: Adapted slightly from Live, Love Pasta, originally from From Glitter to Gumdrops.