Faith Durand's No-Bake Triple Chocolate Brownies

June 11, 2013

This week, Faith Durand from The Kitchn is a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.

I'm one of those people who likes her chocolate with stuff in it. Roasted almonds in dark chocolate? Yes. Theo's chocolate bar with toasted buttery breadcrumbs? Double yes. The purists will groan, but I appreciate the richness of chocolate tempered with something nutty or crispy. This no-bake take on brownies hits that craving straight-on, with a firm, fudgy texture and the toasted taste of graham crumbs, not to mention hazelnuts. 

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No-Bake Triple Chocolate Brownies

Makes 16 small brownies

1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers
1/2 cup finely chopped roasted hazelnuts
1/4 cup cocoa powder
1/2 teaspoon kosher salt
3/4 cups sweetened condensed milk
4 ounces bittersweet chocolate, melted

See the full recipe (and save and print it) here.

Photo by Stacy Newgent for Bakeless Sweets by Faith Durand 

Want to pick Faith's brain about dessert, or berries, or cooking in general? She'll be answering questions on our Hotline this Wednesday, June 12, from 10:30 - 11:30 AM. Mark your calendars, and join the conversation!

See what other Food52 readers are saying.

  • Skin Guru
    Skin Guru
  • Noelle Coutellier
    Noelle Coutellier
  • brontehealy
  • Kt4
  • Faith Durand
    Faith Durand
By day, you'll find me at The Kitchn (, where I am executive editor and have a lot of fun writing about home cooking and kitchen design with our crackerjack team. I've also written several cookbooks, including the latest labor of love, Bakeless Sweets, all about pudding, panna cotta, icebox cake, no-bake cookies, and other no-bake desserts. I live in Columbus, Ohio, with my husband Mike, and a yard poised on the edge of becoming a garden!


Skin G. July 12, 2013
you can make your own coconut condensed milk.
Noelle C. June 12, 2013
How could I sub something non dairy for the sweetened condensed milk? Cant have soy or almond but can have coconut or rice...
brontehealy June 12, 2013
I know it is heresy, but I have a friend who strongly prefers milk chocolate. Any problem with substituting a good quality milk chocolate for the bittersweet? Will it taste like Nutella, perhaps?
Faith D. June 12, 2013
I don't think it's heresy - I personally love a good milk chocolate too. In fact, I prefer it. I think that you could totally substitute milk chocolate for the bittersweet, but I would expect the bars to be a little softer (less cocoa content).
Kt4 June 11, 2013
Any ideas on how might I go about replacing the nuts with raspberries, fresh or frozen?
Sarah J. June 12, 2013
Raspberries and chocolate -- is there a better combination? Faith Durand will be answering questions on the hotline this morning from 10:30 - 11:30 AM, so you can even ask her directly! Talk about getting an expert opinion...
Faith D. June 12, 2013
I'd be a bit concerned putting fresh fruit in these; I wonder if the moisture might get in the way of them hardening. But dried fruit - yes, that would be great. Dried sour cherries, perhaps?
Kt4 June 13, 2013
Ok, cranberries wrapped in chocolate seen popular right now too. Time to play! :)) Thank you for answering