Short of starting with a mix or buying already-baked brownies from a bakery, you really could not make brownies any quicker or easier than with this recipe for chocolate chip brownies. The secret ingredients are sweetened condensed milk (it replaces the eggs, sugar and some of the liquid and fat in this recipe) and crushed graham cracker crumbs (which replace the flour and some of the sugar in this recipe). The result is a dump-and-stir brownie recipe that is chewy, soft and sweet, but not overly-sugary.

I like to make these brownies for a quick after school snack, picnics, potlucks and kids parties.
The chocolate chip flavor combination is a key feature of these brownies, but feel free to add chopped walnuts. They would only enhance this recipe for nut-lovers.
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See Also

Ultimate Chocolate Brownies Recipe

Chocolate Raspberry Brownies

Andes Mint Chocolate Brownies

Ingredients

• 4 cups crushed graham cracker crumbs
• 2 14 oz. cans sweetened condensed milk (low-fat or skim is okay)
• 1/4 cup melted butter, cooled slightly
• 1 tsp. pure vanilla extract
• 3 cups semisweet chocolate chips

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: 36 chocolate chip brownies

Preparation

1. Preheat the oven to 350 degrees F. Grease or spray a 9 x 13 baking dish (compare prices) with nonstick cooking spray.
2. Place all of the ingredients in a large mixing bowl. Mix with a wooden spoon until well combined. Spread in the prepared baking dish, smoothing over the top so that the batter is a uniform thickness all over.
3. Bake 25-30 minutes until golden brown.

Let the brownies cool for 10 to 15 minutes before cutting.

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