Extreme Brownie BarsBrooke McLay
Oh yes I did. I totally just made these right in my kitchen. Gooey double chocolate brownies, baked into a graham cracker crust and topped with walnuts and hazelnnuts and creamy hot fudge (wanna go crazier? Try popping a dollop of Nutella on up there. Ridiculous.)
The recipe is quite easy to make, just mix and plop and in no time at all, you’re in Brownie Bar heaven. If you are feeling lazy, you can use a prepackaed brownie mix to make the dough, but the recipe is easy enough when made from scratch. Pretty much the best.dang.recipe.eva.
EXTREME BROWNIE BARS
FOR THE GRAHAM CRACKER CRUST:
1 1/2 cups graham crackers, crushed in a food processor
1/4 cup sugar
1/4 cup butter, melted
FOR THE BROWNIES:
8.7 oz of semi-sweet chocolate
6 tablespoons butter
3/4 cup sugar
Dash of salt
1 tsp vanilla extract
1/3 cup all purpose flour
1 cup chocolate chunks
1/2 cup walnuts or hazelnuts (or a combo of both)
FOR THE HOT FUDGE TOPPING:
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
Preheat oven to 325 degrees. In a 9×9 baking pan, use a fork to combine the graham cracker crumbs, sugar, and butter. Press into the bottom of the pan.
In a large microwave-safe bowl, melt the semi-sweet chocolate and butter together. Once melted, use an electric mixer to beat in the sugar, salt, eggs, vanilla, and flour. Stir in the chocolate chunks. Pour on top of the graham cracker crust. Sprinkle with walnuts or hazelnuts. Bake in oven for 32-36 minutes, or until an toothpick inserted into the brownies comes out clean. Remove from the oven and allow to cool.
In a small, microwave-safe bowl, melt the chocolate chips and heavy cream together. Stir until a sauce forms. Spread on top of brownies (or spread with Nutella instead). Sprinkle with chocolate chunks and nuts. Serve with ice cream for the ultimate Friday Night treat.