No-Bake Peanut Brownies

These brownies never see the inside of an oven. Graham cracker crumbs, chopped peanuts, powdered sugar, and peanut butter form the base. Melted chocolate chips with evaporated milk and vanilla get poured over, pressed into a pan, and chilled until firm.

The smart move here is reserving ½ cup of the chocolate mixture before combining it with the crumbs. That reserved portion becomes the glossy frosting on top. Same chocolate, double duty.

The crumb base has a texture somewhere between a cookie and fudge. The peanut butter binds the graham cracker crumbs while the chopped peanuts give every bite a satisfying crunch. When the melted chocolate hits the crumb mixture, it all comes together into a dense, fudgy slab.

Press it into a greased 9-inch square pan, spread the reserved chocolate on top, and chill for one hour. Cut into squares and try not to eat the entire pan.

Kitchen Tips

• Melt the chocolate chips and evaporated milk over very low heat, stirring constantly. Chocolate burns fast and burned chocolate is bitter and grainy
• Press the mixture firmly and evenly into the pan. Loose spots will crumble when you cut
• Line the pan with parchment paper for easy removal and cleaner cuts
• Store in the fridge. These soften at room temperature since there’s no baking to set the structure

Variations

• Swap peanut butter for almond butter and use chopped almonds for a peanut-free version
• Add ½ cup of mini marshmallows to the crumb mixture before pressing for a rocky road twist
• Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate flavor