1-2-3 Snap Brownies

Two thick 1-2-3 Snap Brownies, packed with chocolate chips, are stacked on parchment paper, with a can of sweetened condensed milk and more bars in the background. The brownies have visible chocolate chips and a slightly crumbly texture.

Print Recipe

No ratings yet

These 1-2-3 Snap Brownies elevate a classic brownie recipe with an easy, fast method that is bound to delight everyone!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy, Graham

Servings:

Author: Nicole

Equipment

8 x 8-inch square baking pan

Ingredients

2 cups graham cracker crumbs about 14 whole crackers crushed
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
¾ cup plus 2 tablespoons semisweet chocolate chips
¾ cup plus 2 tablespoons milk chocolate chips
2 tablespoons (1 ounce) unsalted butter melted
½ teaspoon pure vanilla extract
Coarse sea salt

Instructions

Place an oven rack in the middle position and heat the oven to 350°F. Line an 8 x 8-inch baking pan with a parchment sling and lightly spray with non-stick baking spray.
In a large bowl, combine the graham cracker crumbs, sweetened condensed milk, chocolate chips, butter, and vanilla. Mix until blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, or until the edges are firm and the top is a rich golden brown while the center remains slightly wobbly. Sprinkle with coarse sea salt and cool completely. Cut into bars. Enjoy!

Notes

Brownies can last for 3-5 days at room temperature in an airtight container, up to 7 days in the fridge, and up to 3 months if individually wrapped, placed in a freezer-safe bag, and frozen.

Nutrition