This recipe couldn't be easier, and I guarantee even chocolate lovers will enjoy the result.
Our family has made these golden, chewy brownies for as long as I can remember. I didn't know a chocolate brownie existed till I was about nine years old. That is not to say I was deprived. Gold Rush Brownies are wonderful. I think they are better than regular brownies. They are easy, quick to assemble, and they get compliments every time I take them somewhere new.
1. Two cups coarse graham cracker crumbs (about 32 squares)
2. One can sweetened condensed milk
3. One cup coarsely chopped pecans
4. One six ounce package semi-sweet chocolate chips
5. Powdered sugar (optional)
What to Do:
Combine the crumbs, nuts and chips. Add sweetened condensed milk and stir till blended. Spoon into a generously greased 8' x 8" or 7" x 11" square pan. Cook at 350 degrees for 25 to 30 minutes or till top is nicely golden brown. Cool for 10 minutes, turn out from pan and cut into squares. Dust with a little powdered sugar, not so much for flavor as appearance.
Either buy the packaged crumbs or put the graham crackers between two pieces of waxed paper or into a Ziploc bag and crush with a rolling pin. Nabisco Honey Graham crackers work best; others will do. If crackers are only slightly less than fresh, they will be okay, but don't use them if they are soft. I prefer Borden's Eagle Brand Sweetened Condensed Milk. These keep well, so I usually make a double batch and bake them in a 9" x 13" inch cake pan. It is nice for cleanup to line your pan with waxed paper. Grease the paper, and after brownies cool you peel off the paper.