I was convinced the cake reigned supreme until these Better Than Sex Brownie Bars showed up and now I honestly can’t say which one is better.

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I am obsessed with these Better Than Sex Brownie Bars because they are loud, unapologetic chocolate with a sticky, gooey heart that refuses to behave. Bottom layer is dense fudgy brownie; then a river of sweetened condensed milk and molten semisweet chocolate chips that knit everything together into one sinful slab.

I love that every bite hits chewy, crunchy, and ultra-sweet all at once. But the real thrill is the contrast between bitter chocolate and sticky-sweet milk.

I eat it with my hands. No shame.

Pure dessert hedonism, and I am here for it. Bring on seconds.

Every single time.

Ingredients

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Brownie mix gives you that fudgy base and saves time, it’s classic comfort.
Makes gooey caramel layer, sticky and sweet, basically dessert glue.
Chocolate chips add melty pockets of rich chocolate, can’t skip ’em.
Caramel bits give chewy caramel bursts; jarred sauce makes it saucier.
Toffee bits bring crunchy, buttery shards, tiny shards of joy.
Nuts add earthy crunch and grown-up flavor, but optional if allergic.
Whipped topping makes it light and pillowy on top, silly guilty.
Vanilla perks up everything; basically the secret grown-up flavor boost.
Coarse sea salt adds that tiny crunch and balances the sweetness.

Ingredient Quantities

1 box (18 to 20 ounce) brownie mix plus ingredients called for on the box (usually eggs, oil and water)

1 (14 ounce) can sweetened condensed milk

12 ounces semisweet chocolate chips

12 ounces caramel bits or 1 cup jarred caramel sauce

1 cup toffee bits or chopped Heath bars

1 cup chopped pecans or walnuts (optional but highly recommended)

8 ounces whipped topping, thawed (about 1 cup) for the top layer

2 teaspoons vanilla extract (for the brownie batter or to boost the topping)

Coarse sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350 F and spray a 9×13 inch pan with nonstick spray or line with foil, leaving an overhang for easy lifting later.

2. Make the brownie batter according to the box directions, but add 2 teaspoons vanilla extract to the mix for extra flavor. Mix until combined, don’t overbeat.

3. Spread about half of the brownie batter evenly in the prepared pan, smoothing the top with a spatula. If the batter is thick it helps to drop spoonfuls and spread, that’s fine.

4. Bake the bottom layer for 12 to 15 minutes, just until it’s set at the edges but still slightly underbaked in the center. This keeps the layers from sliding later.

5. While the crust bakes, warm the caramel bits or jarred caramel sauce briefly in the microwave to make them easy to spread or drizzle. If you use bits, a 20 to 30 second zap will do.

6. Remove the par-baked crust from the oven and immediately pour the sweetened condensed milk over it, spreading gently so it covers most of the surface. Sprinkle the semisweet chocolate chips, caramel bits or drizzled sauce, toffee bits (or chopped Heath), and chopped pecans or walnuts evenly over the top. Press down lightly with a spatula so some things sink into the batter.

7. Drop spoonfuls of the remaining brownie batter on top of the layered fillings and gently spread to mostly cover. It’s okay if some chocolate and caramel peek through.

8. Return to the oven and bake 18 to 25 minutes more, until the top is set and a toothpick in the center comes out with a few moist crumbs. Don’t overbake or it will be dry.

9. Let the bars cool completely in the pan on a wire rack. Once cooled, spread the thawed whipped topping evenly over the bars, or dollop and swirl for a rustic look. If you like a little contrast, stir 1 teaspoon vanilla into the whipped topping before spreading.

10. Sprinkle with extra toffee bits, chopped nuts and a pinch of coarse sea salt if desired. Chill for at least an hour so slices hold together, then lift out using the foil and cut into bars. Enjoy, and warn people they’re dangerously addictive.

Equipment Needed

1. 9×13 inch baking pan (lined with foil or ready for spray)
2. Nonstick spray or a sheet of heavy duty foil for lining
3. Large mixing bowl
4. Medium mixing bowl or another spare bowl
5. Rubber spatula or offset spatula for spreading
6. Whisk or fork for mixing the batter
7. Microwave safe bowl or small saucepan for warming caramel
8. Wire cooling rack
9. Measuring cups and spoons (including a teaspoon for the vanilla)

FAQ

Q: What pan size should I use and how long do I bake these?

A: Use a 9×13 inch pan. Bake the brownie layer according to the box directions for that pan size, usually 20 to 25 minutes until edges are set but center is still slightly soft. Let it cool a bit before adding layers so they dont sink.

Q: Can I substitute the caramel bits or jarred caramel?

A: Yes. Caramel bits work great because they hold shape. If you use jarred caramel, warm it slightly so it spreads easier and dollop or drizzle it instead of trying to press a solid layer. Either way, dont overwork the brownie surface or youll get a mess.

Q: Do I have to use sweetened condensed milk and whipped topping?

A: The sweetened condensed milk gives the gooey middle that makes these special, so I dont recommend skipping it. For the top, you can use homemade whipped cream but it wont be as stable. Cool the bars completely if you use whipped cream so it doesnt melt.

Q: How can I keep the bars from getting soggy?

A: Let the brownie layer cool until just warm before adding condensed milk and toppings. Also dont overload with wet toppings. Chill the assembled bars for at least 1 hour so layers set; that helps slicing clean bars.

Q: Can I make these ahead and how do I store or freeze them?

A: Yes. Store in an airtight container in the fridge for up to 4 days. For longer storage freeze uncut bars wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge before serving. If you wanna refresh the whipped top, whip a little fresh topping and spread after thawing.

Q: Any swap ideas for allergies or missing ingredients?

A: For nuts, omit or use toasted sunflower seeds for crunch. Use dairy-free sweetened condensed milk and coconut whipped topping for a dairy-free version, but texture will be slightly different. Chocolate chips can be dark, milk, or allergy-friendly chips. Taste as you go.

Better Than Sex Brownie Bars Recipe Substitutions and Variations

Brownie mix (1 box): use a from-scratch mix of 1 cup flour, 3/4 cup sugar, 1/3 cup cocoa powder, 1/2 tsp baking powder and 1/2 tsp salt plus 2 eggs, 1/2 cup oil and 2 tsp vanilla; or swap for a fudgy boxed cake mix of chocolate cake (bakes denser) ; or use gluten-free boxed brownie mix if you need GF
Sweetened condensed milk (14 oz): substitute dulce de leche (same texture, richer); or make quick sub by simmering a 14 oz can of evaporated milk with 1 cup sugar until thickened; or use a 1:1 mix of heavy cream reduced on the stove with sugar till syrupy for a less-sweet version
Caramel bits or jarred caramel: use soft caramels chopped and melted with a splash of cream; or swap in butterscotch chips warmed gently; or drizzle thickened dulce de leche instead
Whipped topping (8 oz): use stabilized whipped cream (whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla); or spread mascarpone beaten with a little cream and sugar for a richer layer; or scoop softened vanilla ice cream on top right before serving for a melting warm-cold contrast

Pro Tips

1. Don’t overmix the batter. Stir just until combined; overbeating makes brownies tough. If there’s a few streaks of flour left it’s okay, they’ll bake out.

2. Warm the caramel a little so it spreads easy. 20 to 30 seconds in the microwave is usually enough. If it’s too hot let it cool a sec or it’ll sink too deep and make a soggy spot.

3. Press the chips, toffee and nuts down lightly into the par-baked layer so they don’t all slide to one side when you add the top batter. Use the back of a spatula and don’t mash everything flat, you want some peaks.

4. Chill before cutting. Let the pan cool fully, then refrigerate at least an hour so the layers set and you get clean bars. Sprinkle coarse sea salt right before serving for a way-better flavor contrast.

Better Than Sex Brownie Bars Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I was convinced the cake reigned supreme until these Better Than Sex Brownie Bars showed up and now I honestly can't say which one is better.

Servings

servings

Calories

623

kcal

Equipment: 1. 9×13 inch baking pan (lined with foil or ready for spray)
2. Nonstick spray or a sheet of heavy duty foil for lining
3. Large mixing bowl
4. Medium mixing bowl or another spare bowl
5. Rubber spatula or offset spatula for spreading
6. Whisk or fork for mixing the batter
7. Microwave safe bowl or small saucepan for warming caramel
8. Wire cooling rack
9. Measuring cups and spoons (including a teaspoon for the vanilla)

Ingredients

1 box (18 to 20 ounce) brownie mix plus ingredients called for on the box (usually eggs, oil and water)
1 (14 ounce) can sweetened condensed milk
12 ounces semisweet chocolate chips
12 ounces caramel bits or 1 cup jarred caramel sauce
1 cup toffee bits or chopped Heath bars
1 cup chopped pecans or walnuts (optional but highly recommended)
8 ounces whipped topping, thawed (about 1 cup) for the top layer
2 teaspoons vanilla extract (for the brownie batter or to boost the topping)
Coarse sea salt for sprinkling, optional

Directions

Preheat oven to 350 F and spray a 9×13 inch pan with nonstick spray or line with foil, leaving an overhang for easy lifting later.
Make the brownie batter according to the box directions, but add 2 teaspoons vanilla extract to the mix for extra flavor. Mix until combined, don’t overbeat.
Spread about half of the brownie batter evenly in the prepared pan, smoothing the top with a spatula. If the batter is thick it helps to drop spoonfuls and spread, that’s fine.
Bake the bottom layer for 12 to 15 minutes, just until it’s set at the edges but still slightly underbaked in the center. This keeps the layers from sliding later.
While the crust bakes, warm the caramel bits or jarred caramel sauce briefly in the microwave to make them easy to spread or drizzle. If you use bits, a 20 to 30 second zap will do.
Remove the par-baked crust from the oven and immediately pour the sweetened condensed milk over it, spreading gently so it covers most of the surface. Sprinkle the semisweet chocolate chips, caramel bits or drizzled sauce, toffee bits (or chopped Heath), and chopped pecans or walnuts evenly over the top. Press down lightly with a spatula so some things sink into the batter.
Drop spoonfuls of the remaining brownie batter on top of the layered fillings and gently spread to mostly cover. It’s okay if some chocolate and caramel peek through.
Return to the oven and bake 18 to 25 minutes more, until the top is set and a toothpick in the center comes out with a few moist crumbs. Don’t overbake or it will be dry.
Let the bars cool completely in the pan on a wire rack. Once cooled, spread the thawed whipped topping evenly over the bars, or dollop and swirl for a rustic look. If you like a little contrast, stir 1 teaspoon vanilla into the whipped topping before spreading.
Sprinkle with extra toffee bits, chopped nuts and a pinch of coarse sea salt if desired. Chill for at least an hour so slices hold together, then lift out using the foil and cut into bars. Enjoy, and warn people they’re dangerously addictive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.