Yield: 2 to 2½ dozen squares

  • 1 package brownie mix, prepared according to the package directions
  • 1 cup chopped pecans
  • 2 cups graham cracker crumbs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) package confectioners’ sugar
  • ¼ cup (½ stick) butter, softened
  • 1 teaspoon vanilla extract
  • 5 tablespoons milk
  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate, or ¼ cup semisweet chocolate chips

Spread the brownie batter in a nonstick 9-x-13-inch baking pan. Sprinkle the pecans over the top. Combine the graham cracker crumbs and sweetened condensed milk in a bowl and mix well. Drop by spoonfuls over the batter to cover the entire surface. Bake at 350 degrees for 30 minutes or until the brownies test done. Remove to a wire rack to cool completely.

Combine the confectioners sugar, ¼ cup butter, the vanilla and milk in a bowl and mix well. Spread over the cooled brownies. Melt 2 tablespoons butter and chocolate in a saucepan over low heat. Spread evenly over the frosting layer. Cool and cut into squares. If you wish to drizzle the chocolate glaze rather than spread it, use chocolate chips as this makes it thicker and easier to drizzle.

Recipes of Note: A collection of recipes from the Greensboro Symphony GuildAdditional recipes from Recipes of Note that appeared originally with this one:
Sweet Potatoes with Roasted Honey Vinaigrette
Shrimp and Creamy Grits
Apple Spiced Brisket
Slow-Cooker Macaroni and Cheese

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