Ingredients
Scale
- 2 cups Graham cracker crumbs (or crushed digestive biscuits)
- 1/2 cup Unsweetened cocoa powder (high quality preferred)
- 1/4 teaspoon Salt
- 1 can (14 oz) Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Chopped walnuts or pecans (optional)
- 1/4 cup Mini chocolate chips (for topping)
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Ensure you leave a bit of overhang on the sides. This “sling” method allows you to lift the entire block of brownies out easily once they have set, ensuring clean cuts later on.
- In a large mixing bowl, whisk together the Graham cracker crumbs, cocoa powder, and salt. Make sure there are no large cocoa lumps. Breaking these down now ensures a smooth, consistent texture in your finished brownie bars.
- Pour the sweetened condensed milk and vanilla extract into the dry mixture. Use a sturdy spatula or wooden spoon to fold everything together. The mixture will be very thick and heavy, which is exactly what gives these bars their signature fudgy bite.
- Fold in the semi-sweet chocolate chips and chopped nuts if you are using them. Distribute them evenly throughout the “dough” so every bite has a bit of crunch and extra chocolate. The dough should be tacky and hold its shape when pressed.
- Transfer the mixture to your prepared pan. Use a piece of parchment paper or a greased spatula to press the mixture firmly and evenly into the corners. Sprinkle the mini chocolate chips on top and press them down slightly. Refrigerate for at least 1 hour (or freeze for 30 minutes) to allow the bars to firm up before slicing.
- Cook Time: 15 minutes