Seven Layered Brownies

Seven Layered Brownies

Today,  I am giving you a recipe for the ULTILMATE brownie.  My own SEVEN LAYERED BROWNIE recipe.

It starts with a toffee graham cracker crust, followed by a rich chocolate brownie layer, then a cheesecake layer. The fourth layer is a ton of chocolate chips, toppings of chopped nuts and then wonderful gooey marshmallows. All combined together to make this a chocolate lovers dream come true. Rather than frost the brownies with a chocolate buttercream frosting, you make a delectable ganache to pour over the marshmallow layer. You swear that you’re eating a candy bar, not a brownie.

This recipe is a bit time consuming, organize your work area and read through the recipe before starting.  After the marshmallows are brown, please wait until the brownies are cool before you spread the ganache over the marshmallows.  I usually make these brownies in the evening and let them cool overnight. Using a 4.8 quart dish is very important because you need the tall sides to keep all the layers in perfect order. Once you get the hang of how this recipe works, and make these brownies for the first time, you find that you’re craving these night and day. They are just too good.

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Seven Layered Brownies
Print Recipe
These SEVEN LAYERED BROWNIES are also known as "comeback brownies". Once you start eating them you always want more and you will consider them as the ULTIMATE treat.
Servings Prep Time
24 2-3" square 45 minutes
Cook Time Passive Time
1 hour 25 minutes 8 hours
Servings Prep Time
24 2-3" square 45 minutes
Cook Time Passive Time
1 hour 25 minutes 8 hours
Seven Layered Brownies
Print Recipe
These SEVEN LAYERED BROWNIES are also known as "comeback brownies". Once you start eating them you always want more and you will consider them as the ULTIMATE treat.
Servings Prep Time
24 2-3" square 45 minutes
Cook Time Passive Time
1 hour 25 minutes 8 hours
Servings Prep Time
24 2-3" square 45 minutes
Cook Time Passive Time
1 hour 25 minutes 8 hours
Ingredients
Toffee Graham Cracker Layer
Brownie Layer
Cheesecake Layer
Chocolate Chip Layer
Chopped nuts later
Marshmallow Layer
Chocolate Ganache
Servings: 2-3" square
Instructions
Toffee Graham Cracker Layer
  1. Line a 4.8 quart dish with parchment paper (this is a very important step). On top of the parchment paper line the dish with whole graham crackers placing them as close as possible. Fill in any empty spaces with broken crackers. In medium sauce pan melt butter and brown sugar together until well blended and the butter is dissolved. Remove from heat and add vanilla and cream. Stir until everything is combined. Pour over graham crackers and place into an oven heated at 350 degrees for 8 minutes, or until the toffee sauce is bubbling. Remove from the over and let cool slightly.
Brownie Layer
  1. Cream sugar, cocoa, butter, shortening, eggs and vanilla together and beat until fluffy. Add flour and fold into cocoa mixture until well blended. Gently spread over graham cracker layer. (It's OK if some of the toffee sauce seeps into the brownie layer. Just try to keep the batter as smooth as possible).
Cheesecake Layer
  1. Beat cream cheese, egg, sugar and vanilla until smooth. Add flour and mix well. Gently spread over brownie dough layer.
Chocolate Chip Layer
  1. Sprinkle chocolate chips evenly over cheesecake layer.
Chopped nuts Layer
  1. Sprinkle nuts over chocolate chips. NOTE: How many nuts you use is totally us to you. You can use less or more than the recipe calls for. NOW YOU CAN BAKE THE BROWNIES!!!! Because there are so many delicious layers, these brownies need to bake at 350 degrees for 1 hour and 25 minutes. Make sure you check them after 1 hour to ensure they are not browning too fast. At this point, you may want to cover them lightly with aluminum foil.
Marshmellow Layer
  1. When the brownies are thoroughly baked, remove from oven and cover top of brownies with marshmallows. Bake for another 6-8 minutes until marshmallows are plump and lightly brown. Remove brownies and let them cool completely, then place into the fridge for 6-8 hours or overnight.
Chocolate Ganache
  1. Pour chocolate chips into a bowl. Heat cream in a saucepan until the mixture is hot and starts to steam. Pour the hot cream over the chocolate chips and let the mixture sit for 5 minutes. When chocolate chips are soft and melted, stir until ganache is smooth. Add softened butter at this point and stir until well blended and the mixture is smooth and silky. If necessary, you can place bowl over light steam to help melt the chocolate and the butter. While ganache is still warm, remove the brownies from the fridge and pour ganache over marshmallows. Be careful and gentle while spreading. The marshmallows melt very easily if the ganache is too warm. Return brownies to the fridge and let the ganache cool completely ( about 2 hours). Remove the brownies and gently lift the parchment paper holding the brownies out of the pan and place on to a cutting board. While the brownies are cold, slice with a knife and serve at room temperature.
Recipe Notes

These brownies will keep for a long time in a cold fridge.  If you do not plan to serve them all at one time, cut them in sections and wrap with plastic wrap and aluminum foil and keep in the fridge. You can also freeze them without any problems...just make sure you slice them when they are cold.

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