Ingredients
For the fudgy brownie base:
½ cup (1 stick) unsalted butter
8 oz semi-sweet chocolate (chopped or chips)
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp salt
For the magic bar topping:
1 can (14 oz) sweetened condensed milk
1 ½ cups sweetened shredded coconut
1–1 ½ cups semi-sweet chocolate chips (reserve some for topping)
1 jar (10 oz) maraschino cherries, drained, halved, and patted dry
½ cup chopped walnuts or pecans (optional)
Instructions
- Prep oven & pan:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for lifting later. - Make brownie base:
In a saucepan, melt butter and chocolate together over low heat, stirring until smooth.
Remove from heat and whisk in granulated sugar and brown sugar until glossy.
Whisk in eggs one at a time, then stir in vanilla.
Sift in flour, cocoa powder, and salt. Fold gently until just combined.
Spread batter evenly into prepared pan.
- Add the magic topping:
Pour sweetened condensed milk evenly over the brownie layer.
Sprinkle with shredded coconut, chocolate chips, and nuts (if using).
Scatter cherries evenly on top, pressing them in slightly.
Sprinkle extra chocolate chips on top for gooeyness.
- Bake:
Bake 35–40 minutes, until edges are set and center is just slightly soft (don’t overbake — it firms up as it cools). - Cool & cut:
Let cool completely before lifting out and cutting into bars.
For neat slices, chill in the fridge for at least 1 hour before cutting.
✨ Optional Drizzle: Melt ½ cup chocolate chips with 1 tsp coconut oil and drizzle over the cooled bars. Top each square with a whole cherry for a bakery-style look.