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.
- 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.