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No-Bake Triple Chocolate Brownies

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This quick and easy recipe for rich chocolate treats comes from Faith Durand, Executive Editor of The Kitchn, from her book Bakeless Sweets. They have a pleasantly nutty flavor, with crisp bits of crushed cracker and chopped hazelnut mixed in -- and you can put them together in just a few minutes.

  • Yield: Makes 16

Ingredients

  • Nonstick cooking spray
  • 1 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 coarse salt
  • 3/4 cup sweetened condensed milk
  • 4 ounces bittersweet chocolate

Directions

  1. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

  2. In a large bowl, mix together the graham cracker crumbs, hazelnuts, cocoa, and salt. Stir in the condensed milk. Place bittersweet chocolate in a medium bowl and set over a pot of barely simmering water until chocolate is melted, about 4 minutes.

  3. Stir chocolate into graham cracker mixture until combined. Scrape mixture into prepared pan. Cover mixture with a piece of plastic wrap and press firmly into the pan. Chill until firm enough to cut, at least 1 hour.

  4. Lift the parchment paper to remove brownies from pan. Cut into 16 small squares. Store brownies in an airtight container in the refrigerator for up to 5 days.

Reviews Add a comment

  • arabafelice
    15 OCT, 2013
    Just watch the video, and you'll understand the name....;)
    Reply
  • MS10834725
    14 OCT, 2013
    I believe the hazelnut is to be the third chocolate. Sounds yummy. Truing to figure out what I can use as a sub for the hazelnut since I don't have any on hand.
    Reply
  • patriciarothbardt
    12 OCT, 2013
    I second the last reviewer's comment, unless there is a third chocolate ingredient missing.
    Reply
  • rosselfline
    11 OCT, 2013
    Sorry to nitpick, but shouldn't this be "double chocolate brownies"? I'm not seeing a third form of chocolate here.
    Reply