Description
These Gold Rush Brownies are ooey-gooey, extra chocolatey, and incredibly easy to make! The original uses just 5 main ingredients, and the batter is safe to eat raw. A delicious chocolate variation is also included.
Ingredients
Scale
Version 1: Gold Rush Brownies (Original)
- 2 cups graham cracker crumbs (from about 14–16 full crackers)
- 1 cup semi-sweet chocolate chunks (or chips)
- ½ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- Optional: Extra chocolate chunks for topping
Version 2: Chocolate Gold Rush Brownies (Variation)
- 1 (10-ounce) box chocolate Teddy Grahams, crushed (about 2 cups crumbs)
- 1 cup mixed baking chips (e.g., 1/4 cup each: peanut butter, white chocolate, butterscotch, dark chocolate)
- ½ cup chopped pecans (or walnuts)
- ½ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- Optional: Extra baking chips/pecans for topping
Instructions
For Gold Rush Brownies (Original – Version 1):
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a non-stick 8×8-inch square baking pan with cooking spray, then line with a parchment paper sling (leaving overhang on two sides). Set aside.
- Combine Dry/Solid Ingredients: Place graham cracker crumbs, chocolate chunks, and salt into a large bowl. Stir until combined.
- Add Wet Ingredients: Pour in the sweetened condensed milk and vanilla extract. Stir with a sturdy spatula or spoon until well combined. The mixture will be very thick.
- Press into Pan: Dump the batter into the prepared baking dish. Spray your hands lightly with cooking spray (this prevents sticking) and press the mixture firmly into an even layer. Top with additional chocolate chunks, if desired.
- Bake: Bake in the preheated oven for 20-30 minutes, or until the edges are set and a toothpick inserted near the center comes out almost clean (a few moist crumbs are okay). These bars just need to be cooked enough to hold their shape.
- Cool and Slice: Let cool in the pan on a wire rack for at least 10 minutes before using the parchment paper sling to lift the bars out. Cool further before slicing into bars.
For Chocolate Gold Rush Brownies (Variation – Version 2):
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a non-stick 8×8-inch square baking pan with cooking spray, then line with a parchment paper sling. Set aside.
- Combine Dry/Solid Ingredients: Place chocolate Teddy Graham crumbs, mixed baking chips, chopped pecans, and salt into a large bowl. Stir until combined.
- Add Wet Ingredients: Pour in the sweetened condensed milk and vanilla extract. Stir with a sturdy spatula or spoon until well combined. The mixture will be very thick.
- Press into Pan: Dump the batter into the prepared baking dish. Spray your hands lightly with cooking spray and press the mixture firmly into an even layer. Top with additional baking chips and/or pecans, if desired.
- Bake: Bake in the preheated oven for 30-40 minutes, or until an inserted toothpick comes out almost clean.
- Cool and Slice: Let cool in the pan on a wire rack for at least 10 minutes before using the parchment paper sling to lift the bars out. Cool further before slicing into bars.
Notes
- Batter Consistency: Both versions have a very thick, slightly sticky batter. Using cooking spray on your hands makes pressing it into the pan much easier.
- Edible Batter: As the original description notes, the batter (especially the original version without raw flour) is safe to eat raw.
- Doneness: These bars are meant to be gooey. Bake just until they are set enough to hold their shape. A toothpick should come out mostly clean, but not perfectly dry.
- Cooling: Allowing the bars to cool before slicing helps them set properly and makes cutting cleaner.
- Storage: Store cooled bars in an airtight container at room temperature for up to 4-5 days.