What to CookBrownie
Faith Durand's No-Bake Triple Chocolate Brownies
by Faith Durand
• June 11, 2013
• 10 Comments
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.
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!
Comments (10)
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you can make your own coconut condensed milk.
How could I sub something non dairy for the sweetened condensed milk? Cant have soy or almond but can have coconut or rice...
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?
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).
Any ideas on how might I go about replacing the nuts with raspberries, fresh or frozen?
Sarah is Food52's senior staff writer & stylist.
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...
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?
Ok, cranberries wrapped in chocolate seen popular right now too. Time to play! :)) Thank you for answering
Trena is a trusted source on general cooking.
These look delicious! I love the concept of no-bake brownies, especially during the hot summer months. I can't wait to try these. Thanks for sharing your recipe.
So glad you like them!
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