Thank you, Diane Marger Moore, for your favorite BLONDE BROWNIE recipe!
Ingredients
1 box of Graham Crackers (yes the whole box, not crushed crumbs!)
1 (14 oz) can of sweet condensed milk (if you want extra moist, really rich brownies use 2 cans!)
1 (12 oz) bag of semi-sweet chocolate chips.
Directions - Preheat oven to 350
1. Place Graham Crackers in the paper bag and fold it up tightly. Place the bag on the floor and stomp all over the crackers until they are crumbly. Some larger chunks are expected. The Graham Cracker crumbs are NOT the right consistency, so use the full crackers and smash them.
2. Mix smashed Graham crackers with condensed milk and chocolate chips.
3. Scoop into a pre-greased 13 x 9-inch pan and bake for 20-30 minutes until the tops of the brownies begin to brown.
4. Cut into small squares (don't wait wait until they are completely cooled, or you won't be able to remove them!).
These are very rich, so small squares work best and yield about 20-24 squares. Diane stacks her with foil in between the layers of brownies.
