These satisfied all of my pregnancy cravings.

For me, that meant ingredients for Sunday baking projects.

To me, the distinct butterscotch flavor of Hello Dolly bars is incredibly nostalgic.

Overhead view of hello dolly brownie bars on a white plate on a brown countertop

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

True to the name of their alias, they are simply magic.

Being pregnant as a recipe developer is interesting.

I always find it to be my most creative time when dreaming up new flavors.

Overhead view of a white plate of hello dolly brownie bars next to two small plates with one bar all on a brown countertop

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Over the course of my three pregnancies, I developed some of my very favorite recipes to date.

Cravings are strong, aversions are stronger, and I always knew exactly what I wanted to taste.

I needed amagic cookie bar, but I also needed a brownie.

Overhead view of two small plates with one hello dolly brownie bar each

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Whats a girl to do?

Piling the toppings on the raw batter results in a too-chewy mess.

These brownies are shockingly decadent.

I cut them into very thin slivers since just a taste will satisfy even the strongest sweet tooth!

Line an 8x8-inch metal baking pan with parchment paper and set aside.

In a large bowl, whisk together the egg, oil, and water until well combined.

Add the brownie mix and mix with a wooden spoon until thick and no streaks of mix remain.

Scrape the brownie batter into the prepared pan, smoothing it into an even layer.

Remove the pan from the oven but keep the oven on.

Sprinkle the top of the brownies with the coconut, then pecans, then both kinds of chips.

Drizzle the whole thing with sweetened condensed milk.

Let the brownies cool for at least one hour, then slice into 24 rectangular pieces.