Make Ahead

No-Bake Triple Chocolate Brownies

May 22, 2013
3 Ratings
Photo by Stacy Newgent for Bakeless Sweets by Faith Durand
  • Makes 16 small brownies
Author Notes

This is a quick, easy recipe for rich chocolate treats that are halfway between fudge bites and brownies. They have a pleasantly nutty flavor, with crisp bits of crushed cracker and chopped hazelnut mixed in—and you can put them together in just a few minutes.

This recipe is from my cookbook all about pudding, panna cotta, and other no-bake treats. It's called Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake & More No-Bake Desserts. If you love no-bake goodies as much as I do, then I think you may just love this book as well! —Faith Durand

What You'll Need
  • 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 cup sweetened condensed milk
  • 4 ounces bittersweet chocolate, melted
  1. Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray.
  2. In a large bowl, mix together the crackers, hazelnuts, cocoa, and salt. Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.) Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan. Cover with a piece of plastic wrap and press firmly into the pan.
  3. Chill for at least 1 hour, until firm enough to cut. Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares. They will be fudgy but quite firm. Store leftover brownies in an airtight container in the fridge for up to 5 days.

See what other Food52ers are saying.

  • Sondra J. Chesky
    Sondra J. Chesky
  • Patti Shank
    Patti Shank
  • lylfaceem
  • Sharon Shaw
    Sharon Shaw
  • acostilow
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!

26 Reviews

Kathy W. September 20, 2014
could use walnuts or pecans instead of hazelnuts... hazelnut creamer sounds good too.
Michele July 13, 2014
I tried these and used a crushed pretzel bottom, and put a layer of melted chocolate on top. Really good. (Mine was little more wet since I used more milk)
Michele July 13, 2014
Sorry added a little hazelnut creamer not more milk, I also omitted the hazelnuts.
Sondra J. August 25, 2013
How do you "revive" stale graham crackers? Have some left over from s'mores party last summer. Will they be O.K. in the recipe as is?
Catlyn August 12, 2013
I see two forms of chocolate in the recipe...where does the "triple chocolate" come from?
Mark R. August 25, 2013
if you use CHOCOLATE Graham cookie crumbs.
Catlyn August 25, 2013
Well of course...I could alter any number of the ingredients or add to them to get three forms of chocolate, but the recipe doesn't call for a third one so the "triple chocolate" title is both misleading and confusing.
Patti S. August 12, 2013
I have a Paleo recipe that subs for sweetened condensed milk and I think you could use almond flour instead of the graham cracker crumbs. Will look for this and add if I can find.
lylfaceem July 23, 2013
I made these a few weeks ago. Used Annie's organic cinnamon grahams. Yummy!! A big hit at the event that I brought them to. I was also wondering about using something in place of the sweetened condensed milk, to make them a little healthier. will full fat coconut milk work?
susan` July 6, 2013
I used coconut milk and they were delicious!
Officefanatic June 20, 2013
Good with peanuts in place of hazelnuts!
Sharon S. June 18, 2013
how can you make this diabetic friendly? The milk is too sweet what can be used instead?
Jodie W. December 6, 2014
Sugar-Free Sweetened Condensed Milk Recipe
1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda

In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.
The S. June 13, 2013
I'm really into incorporating spices into my "baking" at the moment. Could you spice this one up a little bit and add ground cardamom?
gzalis June 12, 2013
Google "vegan condensed milk" for a dairy free substitute.
Joan M. June 12, 2013
forgot to note that although condensed milk would be fine except if I was serving these brownies at a meatless meal.
Faith D. June 12, 2013
Yes, I agree with the above comment; I actually don't have a great substitute for it in this particular recipe. The sweetened condensed milk is a pretty important ingredient for helping the brownies come together.
Joan M. June 12, 2013
What if anything can a kosher person like me substitute for the condensed milk? Would almond or soy milk do the tricK?
Vaneats June 12, 2013
There are only two chocolate ingredients in this triple chocolate recipe.
Faith D. June 12, 2013
Ha! Yes, but they have triple chocolate flavor. :) :)
Faith D. June 12, 2013
Also, if you want to be literal about the "triple" I would suggest using chocolate grahams instead of regular grahams - they would also work great and add even more chocolate flavor.
acostilow June 11, 2013
Could buttery bread crumbs be used instead of graham crackers?
Faith D. June 12, 2013
I think so! I think they would need to be quite finely pulverized though. Now I want to try it and see for myself...
Jazzball June 12, 2013
I definitely want to hear about this variation -- I have so much bread that is crying out to be crumbed. Another question: how could I adjust this recipe to use up my unsweetened baking chocolate? Not the highest-of-high quality, I know, but waste not...
adambravo June 11, 2013
If I cut out the hazelnuts, do I need to make any other adjustments to the recipe?
Faith D. June 12, 2013
I think these would be fine without the hazelnuts.