This recipe, much like my microwave caramels, was not a wild success the first time around. These gold rush brownies are ABSOLUTELY my favorite sweet treat in the world. But I've never made them myself. Ever. I have a fabulous grandmother who loves me very much and sends them to me often enough that I've never had to make them (despite the BF's many requests). But, in my attempt to bake a well-rounded batch of Christmas treats, I figured it was time to give it a go.
Combine 2 cups of finely chopped graham crackers with 1/4 cup of pecans, 6 oz. of chocolate chips, and one can of sweetened condensed milk.
Place the entire mixture into a square baking dish (preferably 8x8, I went with 9x9) LINED WITH PARCHMENT PAPER. That is very important. In my first (failed) attempt, I thought I could get away with buttering my dish instead of lining it with parchment paper. Not good. Epic failure, in fact. This time, I didn't make that mistake.
Bake at 375 for 35-40 minutes, until they brownies look like gold. Literally.
For someone, like me, who doesn't love chocolate, these brownies are the perfect compromise. Just enough chocolate to taste like a brownie, but still sweet and delicious. These taste great with coffee (I like mine for breakfast . . . I'm crazy like that).
These are the kind of shoes that would look great on my feet while sitting on a barstool . . .
Jean-Michel Cazabat via Barneys
. . . or kickin' some ass. Whose ass, you may ask? I have no idea. I'm a lover, not a fighter, peeps!