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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
Brownie recipe with a graham cracker crust
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 16
Ingredients
- 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
Instructions
- 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.
Notes
For larger bake-sale quality brownies, trim the rough edges and cut into 9 large squares
Mmmm…I love anything with a graham cracker crust!
“Alexandra. we realize you have a choice when it comes to cookie blogs, thanks for choosing ours.”
Or mine, that is.
Just kidding. But thanks!
I just started following Cookie Madness and I’m hooked. The recipes sound great. Can’t wait to make these brownies this weekend with some of my leftover homemade graham crackers. I love graham cracker crust in just about anything.
Well, that sounds like a brownie challenge. Also, I like the trip that Gloria gave with the small dose of salt.
I guess it is almost time to throw some Halloween candy into the mix.
I love the Simply Caramel candy bars by Milky Way. I keep a stash
in my fridge..their really good!
Therese, I rarely use it and when I do it’s because I bought some on sale. A lot of times that’s Pillsbury or Betty Crocker. I can’t say which is my favorite without doing a side-by-side taste test.
Another factor is that when I use brownie mix I tend to doctor it in some way.
Anna~
What is your favorite box mix? I am just curious…!
Thanks for another great recipe!
Vicky, I’m glad I was able to help you find a long lost recipe!
Therese and Gloria, I liked the Ghirardelli, but I can’t say it’s my favorite. Then again, I’d need to do a side-by-side taste test. I’ve never tried the salt trick, Gloria. Great idea.
Erin, what made you think to put powdered hot chocolate on the grahams? That’s an interesting idea.
OOOO sounds yummy. You put some hot chocolate down on the grahams before the batter MMMMMM.
That’s funny about the graham crackers hiding in different places..kinda reminds me of squirrels storing food for the winter! These brownies look so good with the color contrasts.. Ghirardelli double chocolate is my favorite boxed mix. Have you ever tried adding a pinch of salt to the mix? I find adding about 1/8 teaspoon or so takes away that boxed mix, sometimes too sweet flavor…
I am soooo trying these! Well, you had me from HELLO with the Ghiradelli brownie mix. They are the best boxed brownie mixes by far.
And graham crackers…okay, that’s it. I am going to get out of my jammies and head on over to the grocery store.
I love brownies of any kind, when I make them they disappear within minutes…
I was so glad to find this recipe this morning. My mom used to make something so like this and I just couldn’t figure out what I wasn’t getting. I was only about 5 back then and didn’t know ingredients from fractions. And now I know what made her brownies so different: graham crackers!!!! Thanks for sharing.
The textures in these brownies sound great!
You know, I read this entire post unintentionally replacing “Graham Crackers” with “Golden Grahams” and I just realized my mistake. Unfortunately now I really want a bowl of Golden Grahams and I don’t have any :).
And I love the idea of Graham Crackers (or Golden Grahams) in brownies. Both are probably going to be on the grocery list for Saturday :).
ok now these are up my alley. love crunch in my brownies.
i love when i find money scattered in diff places. lol
These look great. While my mom was here and we were cleaning things out, I found a bag of graham cracker crumbs (it was just from a few weeks ago) in the fridge. I happened to be making granola that morning, so I threw the crumbs in, too. I can’t hardly tell they are there, but makes me want to try a granola where that is the more prominent flavor/texture or something. 😉
That’s a fun idea. Never thought of adding a graham cracker crust to brownies. The pecans are another great idea. I’d love to tinker with it to create a graham cracker peanut butter crust. And more chips in the brownies. 🙂