By Food52 | Shine Food
I'm one of those people who likes her chocolate with stuff in it. Roasted almonds in dark chocolate? Yes. Theo's chocolate bar with toasted buttery breadcrumbs? Double yes. The purists will groan, but I appreciate the richness of chocolate tempered with something nutty or crispy. This no-bake take on brownies hits that craving straight-on, with a firm, fudgy texture and the toasted taste of graham crumbs, not to mention hazelnuts.
The best part is that you can put them together in just a few minutes. Simply mix together graham cracker crumbs, hazelnuts, and cocoa, add melted chocolate, and refrigerate your brownies for at least an hour. Waiting for the brownies to chill is by far the hardest part of this recipe, but the fudgy treats flecked with cookie crumbs and roasted nuts make your patience worthwhile.
No-Bake Triple Chocolate Brownies
Makes 16 small brownies
1 generous 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 kosher salt
3/4 cups sweetened condensed milk
4 ounces bittersweet chocolate, melted
Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray.
In a large bowl, mix together the crackers, hazelnuts, cocoa, and salt. Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.) Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan. Cover with a piece of plastic wrap and press firmly into the pan.
Chill for at least 1 hour, until firm enough to cut. Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares. They will be fudgy but quite firm. Store leftover brownies in an airtight container in the fridge for up to 5 days.
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Photo by Stacy Newgent for Bakeless Sweets by Faith Durand