Annette McDaniels of Ellicott City was looking for an easy recipe for graham-cracker brownies that she said was popular in the 1960s. Jean Dacquisto of Ringtown, Pa., sent in a recipe for the brownies that she says her family has always loved. Her recipe is no fuss, no muss.
To me, these goodies came out looking more like blondies than brownies, but no matter - they were a hit with everyone in my house. You can whip up these yummy treats on a moment's notice the next time your kids volunteer you to bring in something for the bake sale.
Recipe request
* Dorothy Fisher of Morrisville, Pa., is looking for a recipe for pumpkin pie like the one her mother-in-law used to make by chopping pieces of crookneck squash into a pie shell.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.
graham-cracker brownies
(makes 16 brownies)
2 cups graham-cracker crumbs
one 14-ounce can sweetened condensed milk
1 cup chocolate chips
1 cup broken walnuts (optional)
1 teaspoon vanilla
pinch of salt
Preheat the oven to 350 degrees. Mix all ingredients in a bowl and press into a greased 8 1/2 -inch square pan. Bake for about 25 minutes. Cool and cut into squares.
Per brownie: 175 calories, 3 grams protein, 6 grams fat, 3 grams saturated fat, 28 grams carbohydrate, 1 gram fiber, 8 milligrams cholesterol, 105 milligrams sodium
