1 cup graham cracker crumbs, or from 8 to 10 whole graham crackers, crushed
½ cup hazelnuts, roasted and finely chopped
¼ cup cocoa powder
½ tsp kosher salt
¾ cup sweetened condensed milk
4 oz bittersweet chocolate , melted
Line an 8-inch square baking tray with parchment paper then coat with cooking spray or butter.
In a double boiler, add the bittersweet chocolates. Stir occasionally to help them melt evenly. Set aside.
In a mixing bowl, mix together the crackers, hazelnuts, cocoa, and salt. Add the condensed milk and fold to combine.
Add your melted chocolate to the graham cracker mixture and fold to completely combine.
Transfer the mixture to the prepared baking tray and press firmly into the corners to spread evenly.
Chill your brownie in the refrigerator for at least an hour or until firm enough to cut.
Once chilled, remove from the refrigerator, and allow to thaw before cutting them into small even squares!
Garnish with a sprinkle of confectioners’ sugar and a drizzle of chocolate syrup. Enjoy!
You can always substitute condensed milk with pureed dates for a sugar-free version of this recipe. Remember to thaw your brownie before serving them to your guests. The last thing you want is to have chewy and rubbery brownie squares.
Sugar: 12g
:
Calcium: 72mg
Calories: 133kcal
Carbohydrates: 17g
Cholesterol: 5mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 153mg
Protein: 3g
Saturated Fat: 3g
Sodium: 133mg
Vitamin A: 38IU
Vitamin C: 1mg
