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Chewy Graham Brownies

Chewy Graham Brownies on a pale wooden tray

At first look, this recipe doesn’t seem quite right. There are only 5 ingredients, and not one of them involves flour, sugar, or any standard baking ingredient. However, the combination of ingredients come together magically to become a very, very, very good brownie.

This recipe is from one of my most often consulted cookbooks, The Ultimate Southern Living Cookbook. There is a new version of this cookbook, but I don’t know if the recipe is included. I didn’t find the recipe on their website, although they do have quite an extensive recipe collection.

These rich, delicious Chewy Graham Brownies are so simple to make with only 5 ingredients!

The taste of these reminds me a bit of those chocolate-peanut butter-oat no-bake cookies that have been around forever. Of course, there are no oats here, but the flavor and texture is still quite reminiscent.

The best description Quinn and I can come up with for these brownies is “surprisingly good.” Our only complaint was that we didn’t have any ice cream to top them off.

Chewy Graham Brownies

Yield 16 2-inch brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Chewy Graham Brownies on a pale wooden tray

Ingredients

  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter (creamy or chunky)
  • 14 ounces sweetened condensed milk
  • 1/2 cup toasted chopped pecans
  • 2 cups chocolate graham cracker crumbs

Instructions

  1. Preheat oven to 350°. Generously grease an 8-inch square pan.
  2. In a saucepan over medium heat, combine chocolate chips, peanut butter, and condensed milk. Stir constantly until chocolate melts and ingredients are well mixed.
  3. Remove from heat and stir in pecans and graham cracker crumbs. Mixture will be very thick.
  4. Press batter evenly into prepared pan. Bake for 20 to 25 minutes or until set.

Notes

Recipe slightly adapted from The Ultimate Southern Living Cookbook.

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    9 Comments on “Chewy Graham Brownies”

  1. I love Ultimate Southern Living Cookbook. Have you tried the Chocolate Glazed Triple Layer Cheesecake? I believe it’s in there. It’s so good. As for the brownies, one day I’m going to make these. I’ve been curious about this graham cracker/condensed milk version for quite a while.

  2. Oooh, that sounds good. I’ll have to look that one up. Thanks for the tip, Anna!

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  4. I’m not sure whether you’ll see this comment, as it’s so far past your original post date…
    ..but I made these last night, intrigued by the graham cracker/sweetened condensed milk idea. ONLY – instead of 1 cup choc. chips, I used mini dark chocolate Reese’s cups, which I melted w/ the milk and p.b. Used slightly more than 2 cups graham crumbs, as I had crushed my graham supply, and didn’t want to have any leftovers……perhaps a total of 2.5 cups in the recipe. Baked in a 9″ pan for approx. 25 minutes. VERY dense. VERY rich. I adore p.b, so they’re fine by me, but others might find them over-the-top. I was expecting a more “fudgy” bar…..

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  6. Would it be fine if I used normal graham crackers instead of chocolate ones?

  7. Anne, that should be just fine. Enjoy!

  8. I made these quite a while ago, and realized I didn’t leave a comment on how they turned out. I let them bake for too long and they ended up coming out rather tough. That’s probably why I didn’t write a comment in the first place, hahaha. What prompted me to write now was the updated photos! You’ve made another batch! They definitely look more appetizing than mine 😀

  9. I made these today and they are incredible! I used regular graham crackers, omitted the pecans, and used creamy peanut butter. Mine baked for 20 minutes. They are amazing and so easy to make!

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