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| No-Bake Brownies |
Is it fudge or a brownie? You taste and decide.
My opinion on these is that it’s somewhere in between fudge and a brownie. Creamy like fudge, but less dense.
What I like about these is that unlike fudge and some baked brownie recipes, these are not sickeningly sweet, despite the amount of sugar used.
If you wanted to cut down the sugar some, substitute the graham crumbs for saltines. That would probably work and give a different turn on the texture.
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| No-Bake Brownies |
The original recipe, which was from an ancient Bake-Off book from the late 1950s called for all butter, but these days I’m into subbing coconut oil for at least 1/2 the butter. You can substitute all coconut oil if you wish and an unprocessed coconut oil would add a nice coconutty flavor! They could probably be made entirely vegan with a soy/almond/coconut milk substitution, HOWEVER (and it’s a big HOWEVER) it would have to mimic evaporated milk…most of the water content would have to be removed. I’m not even sure if they sell such a thing…but if they do, it’s probably a safe substitution. If you choose to use any of the above in their normal state, the sugar/milk mixture will have to be boiled longer–to what is known as “soft-ball” stage, so you’d need a candy thermometer. But do this at your own risk, because I’m not sure what your results will be. They’ll be TASTY but they may not set up.
No-Bake Brownies
Ingredients
- 1 cup evaporated milk
- 2 cups sugar
- 1/2 cup butter I used 1/2 butter, 1/2 coconut oil
- 3/4 cup all purpose flour
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 1 cup graham cracker crumbs
Instructions
- Spray or grease a 8 x 8 or 9 x 9 inch pan. Set aside.
- Place evaporated milk, sugar and butter in a large, deep saucepan. Bring to boil over medium heat, stirring constantly. When mixture begins to boil, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Mixture will foam and rise…you need a DEEP saucepan as the volume will double when boiling…this is important!!!
- Add the flour, chocolate chips, walnuts and graham cracker crumbs. Stir until well combined.
- Pour in prepared pan and allow to cool. Pan may also be placed in the refrigerator to speed the cooling process (about 30 minutes in refrigerator).
- Cut into 9 bars when cool.
Nutrition
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| No-Bake Brownies |
Betsy Cohen says
You nailed this one…it LOOKS like fudge but the ingredients will give the TASTE of a brownie!
Thanks Judith!
Simi J says
It looks gorgeous, I can imagine myself digging into it, with my coffee
Sophie says
omg! they look gorgeously yummy! can i replace graham crackers with sumthing else? we dont have that here in indonesia. and can i use vegetable oil instead of coconut oil?
Judith Hanneman says
Sophie–digestives would work here…probably better!!
weirdcrazygirl says
the graham crackers are needed right? can i use crushed oreos instead of graham crackers? or do i have to combine it if i want oreos in my brownies.
Judith Hanneman says
Crushed Oreos should work just fine!
Paulina says
Hi I just made this recipe but it did not set. I am not sure to what point the milk, sugar and butter should reach before I put in the rest of the ingredients (the dry ingredients) and if when I add all the ingredients I keep cooking them or just mix them in when the pot is not on heat anymore. It tastes really good but I have to spoon it out from the tray.
Judith Hanneman says
I added those ingredients after I took it off the heat Paulina. Did you let them cool and then put them in the fridge? I did that to speed up the process of "setting" but since it's a pretty thick mixture, that may take a couple of hours, depending on how cold your fridge is.
Linda says
Hi,
I was looking at this recipe and I am a bit confused about the butter and coconut oil.
it calls for 1/2 cup of butter but in brackets you say you used 1/2 butter and 1/2 cup coconut oil..
So is it a 1/2 cup or a 1/2 cup of each..
Thanks
Judith Hanneman says
Hi Linda–I split the 1/2 cup of butter and used 1/2 butter (1/4 c) and 1/2 coconut oil (1/4 c). Hope this helps.