Saturday, November 26, 2011

123 Snap Brownies


      The name 123 Snap Brownies, from Eagle Brand, describes this delicious dessert to a T.  No eggs to crack, no measuring cups, just open the boxes and cans, add a splash of vanilla, mix and pour into your dutch oven.  The original recipe calls for 4 cups of graham cracker crumbs, I used one whole 13 1/2 ounce box which is just over 3 1/2 cups.  Of course you can make your own from scratch but I wasn't about to buy another box for a scant 1/2 cup of crumbs.  The original recipe also uses 3 1/2 cups of chocolate chips, I found one 12 ounce bag to be more than enough for a 12 inch dutch oven.  Unless you are going to serve them right from your oven I would highly recommend using parchment paper.  These brownies are so soft and gooey that you'll need to lift them out with the paper and let them cool before serving.  Even though they form a crust while baking be sure to cook them the full 25-30 minutes.  In my 12 inch oven, I used 12 coals in a circle around the base of the oven and 22-24 on the lid.  This foolproof recipe has been around for years, it's easy to see why it is still a favorite, with a bowl, a spoon and a dutch oven you can't go wrong with these sweet brownies.

123 Snap Brownies
4 cups or 1 13 oz. package graham cracker crumbs
2 (14 oz.) cans sweetened condensed milk
1 12 oz. package semi-sweet chocolate chips
1/4 cup (1/2 stick) butter, melted
1 tsp vanilla extract

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Combine graham cracker crumbs, sweetened condensed milk, chocolate chips, butter and vanilla in large bowl.  Mix until blended. 
     Spread evenly in prepared dutch oven.
     Bake at 350 degrees for 25-30 minutes.
     Cool in dutch oven for 15 minutes before lifting out using parchment paper.
     Cool completely before cutting into bars. 

Spread sticky batter evenly in your parchment lined oven

Bake for a full 25-30 minutes

Get ready to lick the chocolate off your fingers

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