Reviewed: Sep. 15, 2011

I made a ganache out of Hersey’s bars that I put on the top while still warm. I topped that with a layer of mini marshmallows that I toasted under the broiler. Love them!

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1 user found this review helpful

Reviewer:

morris1128

Cooking Level: Expert

Reviewed: Sep. 3, 2011

These are easy, and pretty good. They're not the very best, but pretty good. I do think it's a waste of expensive condensed milk though. You can do better with the same ingredients.

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Reviewer:

Nicoline

Cooking Level: Intermediate

Reviewed: Jul. 21, 2011

I have to give these 5 stars for the ease and for such a good brownie. Obviously if fat and calories are not a factor and I'm really trying to impress then I'm going to use my std recipe (which is Brooke's Bombshell Brownies).. but otherwise, this is a great recipe and sooooo easy. I did add a tsp vanilla. Edit: I downgraded one star b/c you really have to eat these right away. They get really hard after a day or so whereas a regular brownie gets better.

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Reviewer:

CHRISTINE5014

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Reviewed: Jul. 18, 2011

I remember my mom making these for me when I was a child - she called them golden squares, but it's the same recipe. After I baked these and chilled them enough to cut, my kids and I put mini marshmallows and more chocolate chips on top and put the brownies under the broiler for just a minute. The graham cracker, marshmallow, and chocolate combination made the brownies taste just like a s'more. These are yummy without the extra topping that we added, but are even more rich and gooey with it. Thanks for a great recipe!

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8 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 28, 2011

The brownies in the photo look more 'cake-like' - mine came out very gooey, and way too sweet, not like a brownie at all - we love sweets, and I never thought I'd say anything was 'too sweet' (I followed the recipe exactly as printed, used 8" pan). A recipe I had years ago made excellent graham brownies, and I had hoped this would be it!

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4 users found this review helpful

Reviewer:

bootsandme

Cooking Level: Intermediate

Reviewed: Jan. 26, 2011

I came across this recipe in a cookbook of mine, and was very happy to see the recipe here too. Very good for a quick fix! I was pleasantly surprised. I made it exactly as written, and in the 8-in baking pan. I think they may have over-baked though. I will be making this again, but this time I'll take them out a tad early. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

Lycosparks

Cooking Level: Intermediate

Reviewed: Dec. 10, 2010

These are okay. I made these a few times, experimenting and tweaking, as I think it's a good quick fix. If making in a 9X13 pan, don't use the cook time called for in the recipe as one user states to do. The author's cook time is based on an 8X8 pan. I made them in a 9X13 pan and cut the cook time in half (15-20 mins). It's better to "undercook" them, just until the edges look brown and the center is starting to brown b/c it sets quickly and hardens as it cools. You need to cut and remove from the pan before they cool, or else you'll be fighting to get them out of the pan (even though i greased my pan really well) The batter is hard to work with. I found that it's easier to work with the batter when you add a stick of melted butter. For a better taste, add 4 Tbsp brown sugar.

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Reviewer:

Mystery

Reviewed: Oct. 18, 2010

very yummy and cheap to make not having to buy butter and such

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Reviewer:

rachael joy simon

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 1, 2010

WOW!!! I had to make a dessert for something we were going to in a few hours and this was perfect. I give it credit for being the easiest good tasting brownie i have ever made. They went fast and everyone loved them. One thing i tried is i used chocolate graham crackers instead so it really looked like a brownie. Plus its egg free! They were very gooey though but you just have to let them cool. Will definately make again!

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Reviewer:

Talyn Imhoff

Reviewed: Apr. 8, 2009

Nice taste but the "brownies" won't set. I've put them back in the oven 3 times after they'd been in the oven for just over 30 minutes. I even left them out to cool, thinking they would set when cooled, but they are still wet looking and very gooey. I measured everything exactly, I can't figure out why they won't work. If I leave them in the oven any longer they'll just burn. If I make them again I'll try just 12 oz of the milk or more graham crackers.

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3 users found this review helpful