Graham Cracker Brownies are a tasty, easy brownie recipe. This is a retro brownie recipe that we are bringing back! You will love the graham cracker flavor with the chocolate chips!
Graham Cracker Brownies
Brownies are really easy to make, and satisfy most chocolate lovers out there. These brownies are a little different...
What Makes These Brownies Different?
First of all, there is no flour used to make them. Instead we use graham cracker crumbs! They add a lot of flavor.
Second, the chocolate is not melted as in some brownie recipes. We leave the chocolate chips whole.
Also, there are no eggs or flour in this brownie recipe. No need for them.
If you want something a little different, these brownies are a great recipe.
Can I Leave Out the Walnuts?
Yes you can. Just know that the walnuts are part of the bulk of these brownies, so you might want to add something else to make up for them.
You could add a different type of nut like pecan, or add some dried fruit. Maybe even some mini marshmallows!
Making Graham Cracker Brownies are easy! Here are the steps:
It helps to make a parchment paper sling that extends beyond the baking dish by a few inches on each side (see photo above).
This allows you to easily lift the brownies from the dish and set them on the cooling rack.
Be Careful Not to Overbake Them
You will want to take these brownies out of the oven when they turn a light golden color on top, and a toothpick inserted in the center comes out clean.
For me that is about 30 minutes on average. But check at 25 minutes, in case your oven runs a little hotter.
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If you make this yummy brownie recipe, please leave a comment with a star rating below. I'd like to know how you liked it!
Graham Cracker Brownies
Ingredients
- 2 cups Graham Cracker Crumbs 17 whole graham crackers
- 1 can Sweetened Condensed Milk
- 1/2 tsp Vanilla
- 1 -12 oz pkg Semi-Sweet Chocolate Chips
- 1 cup Chopped Walnuts
Instructions
- Heat oven to 350° F.
- Place a strip of parchment paper in an 8"x8" baking dish, large enough so there is overhang on both ends of the dish (a sling).
- Spray the baking dish/paper with baking spray.
- Break up the graham crackers into a food processor. Pulse several times until they are fine crumbs (you can also use a large plastic zip-close baggie and smash the crackers with a rolling pin).
- Add the crumbs to a mixing bowl.
- Pour in the sweetened condensed milk and vanilla. Mix until fully incorporated.
- Add the chocolate chips and walnuts. Mix to combine. The dough will be very thick and sticky.
- Press the dough evenly into the pan using your fingers.
- Bake at 350° for 25-30 minutes, or until the brownies are lightly golden on top and a toothpick comes out clean.
- Let cool for 15 minutes in the baking dish, then use the ends of the parchment paper to lift the brownies out and onto a wire rack to finish cooling.
- Cut into 16 squares.
Nutrition
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Jane Parker says
Have been making these for 60+ years, a favorite. Perfect because you can have all ingredients on hand in your pantry for a quick bake. And they are enjoyed by all who eat them.
Marie says
I have this recipe from my Mom from 1960 and we used to make them all the time. When the crackers started getting smaller and the package had less in it, we weren’t sure how to convert the recipe. I noticed your recipe has the same amount of condensed milk as our recipe but twice the chocolate chips. Our recipe called for 11 full rectangular Graham crackers (22square) of the original size cracker. Your recipe calls for 17 full crackers, and I was expecting 12-14 of the newer smaller crackers. Our recipe has been coming out to wet with the smaller crackers.
Sandy says
I'm glad this worked for you.
Sandy says
I'm glad you enjoyed it! Yes, I had to make adjustments from my mom's original recipe!
Meg Huffman says
Just cut these. Only edges were edible. The rest was almost raw. 35 min. 8x8 pan. 350 checked with oven thermometer. Top was past golden brown. Experienced baker. Any one else have this issue?
Sandy says
I haven't had this happen. Maybe lower the oven temp to 325° and cook a little longer. Also, cake pan baking strips may be needed. Some ovens or cake pans may not cook evenly.
Louise says
Just a My mom use to make these when last minute company was company . Everybody loved them quick & easy . Although hers didn’t have pecans. But I’m sure there delicious that why. Thank you for sharing.
cindy3539 says
these are quick, easy and delicious.
Cat Fox says
These are delicious! Don't know how I missed these when they were created, but found them when I Goggled make a dessert with only chocolate, graham crackers condensed milk and nuts. Although I think they should be called Goldies or Blondies due to the color.
Sandy says
I agree about the color, but this is what Nana called them! So glad they worked for you!
Peg says
I’m thinking of making a couple of batches of these for our senior center lunch but have to mark with nut on top for those that can’t have them . I haven’t made these in years.
Maybe just make chocolate brownies for the rest of them with out nuts.
Gloria Bryan says
I used to make this years ago (45 at least) when my kids were small. Haven’t made them in years and started looking for my recipie which has gotten lost over the years. So happy to find this one again.
Mary Ann says
I have been making these for years. I’m not able to add nuts but my recipe calls for an egg, making it ineatable for my grandson.I’m thrilled to see no egg is required!
Cat Fox says
I love these! I made them one day when it was raining the entire day and night and I had no eggs or flour! So easy, so delicious! I've made them a few times now. Once I substituted butterscotch chips. Once I added a little coconut flakes. All delish!!
Margaret says
My mother always made this. I use half chocolate chips and half peanut butter chips (no walnuts)--you can also use some butterscotch chips!
Bct says
Those looking for a gluten free recipe... this is not it
Sandy says
No, however there are GF graham crackers on the market. Check out Pamela's brand.