1 can (14 oz or 400 grams) Sweetened condensed milk
2teaspoonsPure vanilla extract
¼ cup (23 grams) Unsweetened cocoa powder
3 cups (340 grams)Graham cracker crumbs
For Ganache & Topping:
⅓cupHeavy whipping cream
1tablespoonUnsalted butter
3 oz (85 grams or ½ cup) Chocolate chips(Or semi-sweet chocolate chopped into small pieces)
¼cupWalnutschopped, for garnishing
Instructions
Take condensed milk, vanilla & cocoa powder in a large bowl. Whisk it until it comes together. If it feels too thick to whisk then you can warm up for 20-30 seconds in a microwave.
Now add graham cracker crumbs. Start whisking and halfway through switch to a spatula. It will come together like dough.
Grease the 8x8 inch square pan lightly with cooking oil spray or butter. Then line it with parchment paper.
Now transfer the brownie dough into the prepared pan, press it with your hands and spread it evenly. Chill in the refrigerator while you’re making ganache topping.
Take heavy cream and butter in a bowl. Heat it until it just starts to boil. I have done that in a microwave. You can do it on the stovetop in a saucepan. Whisk the butter and cream together.
Add chocolate chips and let it sit for few minutes. Let the chocolate melt and soften.
Now start whisking. In the beginning, it doesn’t look good and you may feel that something went wrong. But trust me, keep whisking until it becomes smooth and shiny.
Pour it over brownies. Sprinkle some chopped walnuts.
Again chill it for at least 2 hours. Then slice into 16 pieces and enjoy.
Video
Notes
I highly recommend lining the pan with parchment paper. And keep a little more paper around the two edges so it is easy to lift and remove.
Depending on the climate, you may or may not need to warm up the condensed milk mixture. Personally, I had to warm up every time.
Storage: It stays good for up to a week in an airtight container in the refrigerator. Make sure to store in a single layer. If stacking then keep the parchment paper between layers.
Substitutes:
Graham cracker crumbs: any crispy cookies or Nilla vanilla/chocolate wafers or Oreo cookies without cream. Depending on how buttery your cookies are, quantity may vary.
Walnuts: Other nuts like almonds, pecans, hazelnuts, cashews.