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Graham Cracker Brownies with Chocolate Chips

These ooey, gooey graham cracker brownies are a fun twist on the beloved chewy brownie. Use ground graham crackers in place of flour to keep the ingredient list short and to add depth of flavor. Incredibly chewy, these brownies are easier to cut once they have had a chance to set up.


10 bars

Total Time

30 minutes

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Preheat oven to 375°. Coat an 11×7-inch baking dish with nonstick spray.

Pulse graham crackers, baking powder, and salt in a food processor to a fine crumb; transfer to a bowl. Stir in condensed milk and golden syrup, then stir in chocolate chips; transfer to prepared dish and press into an even layer.

Bake brownies until golden brown and a toothpick inserted into the center comes out almost clean, 20 minutes. Transfer brownies to a wire rack and cool completely before cutting.


For the best texture, be sure to process the graham crackers until finely ground and meal-like.


To easily press the sticky dough into an even layer, lightly wet your fingers with a bit of water.

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