Graham Cracker Brownies (4-Ingredient Recipe)
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Graham Cracker Brownies are just as chewy as regular brownies, but they taste like graham crackers with a hint of caramel. But the best part is that you only need 4 ingredients to make a whole pan! It’s an old-fashioned, dare I say, “retro” recipe that’s making a comeback… and I’m here for it!
Graham Cracker Brownies
Did you know you can make brownies with graham crackers? You heard that right!
Sure, they won’t have a rich and fudgy chocolate flavor like the classic version, but it’s not the first time we’ve shared a unique brownie recipe… lemon, mint, caramel, and even sweet potato…
4 ingredient graham cracker brownies are like if toffee and brownies had a delicious dessert baby. They’re just as chewy as you’d want them to be, but with a lighter flavor that isn’t too rich.
We didn’t cut out all the chocolate, though! You’ll find chocolate chips dotted throughout for extra sweetness and texture.
This dessert is truly the best of both worlds. And as a bonus, this graham cracker brownies recipe is naturally egg-free!
Ingredient Notes and Substitutions
- Graham Cracker Crumbs – You should be able to find these at your local grocery store in the baking aisle, near the cake and cookie mixes.
You can also make them yourself by pulverizing whole graham crackers in a food processor until you get sandy crumbs. - Chocolate Chips – I prefer semi-sweet chips for this graham cracker brownies recipe, but any kind will do — dark, milk, or even white chocolate chips!
Butterscotch chips are another great choice for extra caramel flavor. Or, use a combination of chocolate chips and butterscotch or peanut butter chips. - Sweetened Condensed Milk – This is essentially milk with most of the water removed, creating a thick, syrupy texture. As the name indicates, it’s also sweetened.
Evaporated milk will work in a pinch, but you’ll need to heat it with sugar until dissolved — about 1 ½ cups of sugar per can of evaporated milk. - Vanilla Extract – Quality does make a difference in flavor, so grab the best bottle you can. Vanilla bean paste is a good substitute.
Tips and Tricks to Make Chewy Brownies with Graham Crackers
- Avoid whisks when mixing the ingredients.
They’ll only get stuck in the middle! Best to use a sturdy spoon or spatula (or even a fork) to get everything well combined and evenly distributed.
One exception is a Danish dough whisk — it looks a little like a modern art piece, with a swirl and a loop inside of a circle and all of it flat.
Not everyone has one, but it’s my top choice for easily mixing thicker batters and doughs!
- Lightly press the mixture into the baking pan.
This batter is a lot thicker than regular brownie batter… almost like a dough!
Ensure evenly baked results by gently pressing it to the edges and corners and making sure it’s an even thickness over the whole pan.
Don’t press too hard, though, or you’ll end up with tough and hard-to-chew brownies.
- Be careful not to overbake.
Since we’re making these brownies with graham crackers instead of the usual flour and eggs, they don’t take as long to bake and the signs are a bit different.
Watch for the edges to be set and pulled away from the pan like usual, but also watch for the top of the dessert to turn golden brown.
You can always use the trusted toothpick test when checking for doneness.
Insert it into the very center of the pan — if it comes out clean or with a few moist crumbs, your treats are done!
Prep Ahead
- Crush graham crackers (if needed)
- Grease and line baking pan
- Preheat oven to 350°F
Kitchen Tools You Will Need
- 8×8 Pan lined with Parchment Paper – It helps to grease the pan first to help the paper stick, then grease the paper itself.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Enjoy graham cracker brownies just like you would a regular brownie: warm or at room temp, plain or with a scoop of ice cream!
Vanilla is a classic, but I think my maple bacon, peaches and cream, or banana flavors would go really well with this dessert.
Storing and Reheating Leftovers
Keep these treats in an airtight container on the counter for 3-5 days. It’s best not to refrigerate them or they may dry out.
Graham cracker brownies are just as tasty at room temperature, but you can always warm them back up in the microwave — or in the air fryer at 330°F for 2-3 minutes.
Graham Cracker Brownies Recipe FAQ
You may need to adjust the baking time and temperature depending on how things turn out.
If the top of your brownies are getting too dark but the center is still raw, lower the temperature to 325°F and bake a little longer.
And if it happens twice, plan to bake at the lower temperature but for 30-35 minutes instead.
Sure! Chopped pecans or walnuts would go well with the other flavors and add a nice crunch to each bit.
To keep the batter from becoming too thick, it would be best to replace some of the chocolate chips with nuts so the amount of mix-ins isn’t greater than 2 cups total.
No, at least not with this recipe! Graham cracker crumbs take the place of baking staples like flour and sugar, and the sweetened condensed milk helps bind them together instead of using eggs.
The final texture is soft and chewy like regular brownies — just the flavor is different since there’s no cocoa powder!
Enjoy!
With love, from our simple kitchen to yours.
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Graham Cracker Brownies (4-Ingredient Recipe)
Ingredients
- 2 cups Graham cracker crumbs
- 1 3/4 cup semi-sweet chocolate chips
- 1 tablespoon pure vanilla extract
- 14 ounce can sweetened condensed milk
Instructions
- Preheat the oven to 350°F.
- Grease an 8×8-inch baking pan with butter or cooking spray, then line it with parchment paper and grease the parchment as well.
- In a large mixing bowl, add the graham cracker crumbs, chocolate chips, vanilla, and sweetened condensed milk.
- Mix well until all ingredients are combined. I used a Danish dough whisk. The batter will be thick. I would recommend a mixing spoon instead of a classic whisk as the batter will be all stuck in the middle.
- Pour/scoop the mixture into the prepared pan.
- Bake for 20 minutes until the brownies are golden brown and the edges are set.
- Let the brownies cool completely.
- Serve and Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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