You may also like
Categories:Viewed: 94 - Published at: 2 years ago
Ingredients
- 1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers
- 1/2 cup finely chopped roasted hazelnuts
- 1/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 3/4 cup sweetened condensed milk
- 4 ounces bittersweet chocolate, melted
Method
- Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray.
- In a large bowl, mix together the crackers, hazelnuts, cocoa, and salt. Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.) Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan. Cover with a piece of plastic wrap and press firmly into the pan.
- Chill for at least 1 hour, until firm enough to cut. Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares. They will be fudgy but quite firm. Store leftover brownies in an airtight container in the fridge for up to 5 days.
