Crunch Crust Brownies
Brownie recipe with a graham cracker crust
Servings 16 brownies
Cost 5
Ingredients
Crunch Crust
- ½ cup graham cracker crumbs
- ¼ cup firmly packed brown sugar (50 grams)
- ¼ cup chopped toasted pecans
- 4 tablespoons salted butter, melted (56 grams)
Brownies
- 1 box (19.8 oz) fudge brownie mix – prepare for a 9 inch square pan OR use a mix designed for an 8-inch pan.
- ¼ cup water
- ¼ cup vegetable oil
- 1 large egg
Instructions
- Preheat oven to 325 F (or use whatever setting your mix states – I used Ghirardelli brand brownie mix and the directions stated 325).
- Line a 9 inch square metal pan with foil and spray bottom with cooking spray or grease lightly with butter. You can also use an 8-inch pan for a thicker crust.
- Combine first 4 ingredients in a mixing bowl and stir well. Press very tightly into the pan.
- In the same mixing bowl, combine the brownie mix, hot water, oil, and egg; mix with a wooden spoon until blended, then carefully spoon over crumb mixture.
- Bake using whatever directions the brownie mix box says for the time suggested for that pan. The crust should be fine no matter what. Originally this recipe called for 325 for 40 minutes, but if using a mix it's best to just trust what the box says.
Notes
For larger bake-sale quality brownies, trim the rough edges and cut into 9 large squares