I kept finding graham crackers this weekend. There was half a box in the pantry, a sleeve in the freezer, and a couple in a baggy on the counter. I’m not sure where they all came from or why I’d scattered them around the kitchen, but I was able to use them up by making an old recipe called Crunch Crust Brownies.
I first spotted this recipe in an old Southern Living, but have since seen it on Cooks.com and Tablespoon.com. The original source is unknown, but my guess it’s from a company that make brownie mix. At any rate, I’m glad I found it because this is an excellent quick, easy and good recipe using boxed brownie mix. For this batch, the brand of mix used was Ghirardelli double chocolate.
Crunch Crust Brownies
- 1/2 cup graham cracker crumbs
- 1/4 cup firmly packed brown sugar
- 1/4 cup chopped toasted pecans
- 4 tablespoons salted butter melted
- 1 19.8 oz. pkg. fudge brownie mix – prepare for a 9 inch square pan
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 egg
- Preheat oven to 325 F (or use whatever setting your mix states – I used Ghirardelli brand brownie mix and the directions stated 325).
- Line a 9 inch square metal pan with foil and spray with flour-added cooking spray (or just use non-stick foil).
- Combine first 4 ingredients in a mixing bowl and stir well. Press mixture into a greased 9-inch square pan. Set aside. In the same mixing bowl combine the brownie mix, hot water, oil, and egg; mix with a wooden spoon until blended, then carefully spoon over crumb mixture. Bake at 325 for 40 minutes. Cool completely, then chill briefly. Lift foil from pan and cut into large squares.