Gold Rush brownies showed up in kitchens back in the early 1950s, bringing something a little different to the dessert table. With no eggs or butter, they relied on sweetened condensed milk to bind everything together — making them rich and chewy with a texture all their own. The recipe is short and simple, and it’s easy to see how these bars became a household favorite.
This version from 1951 feels like a warm-up act for the famous seven-layer bars that came later. It’s got the graham cracker base, the chocolate chips, and the sweet milk that holds it all together. No coconut or butterscotch here, but it’s easy to spot the early signs of a classic bar cookie taking shape.
Gold Rush brownies recipe
Gold Rush brownies recipe (1951)
Prep Time:
10 minutes
Cook Time:
40 minutes
Additional Time:
10 minutes
Total Time:
1 hour
Exciting new brownies -- without eggs or butter
Ingredients
- 2 cups (about 24 crackers) graham cracker crumbs
- 1 (6 oz.) semi-sweet chocolate pieces
- 1/2 cup coarsely chopped nuts
- 1 (15 oz.) can sweetened condensed milk
Instructions
- Combine graham cracker crumbs, chocolate chips and nut meats. Blend in sweetened condensed milk.
- Pour into square (8 x 8 x 2 inch) baking pan, which has been greased, lined with wax paper, and greased again.
- Bake at 350 degrees F about 40 minutes, or until top is golden brown. Remove from oven.
- Allow to remain in pan 10 minutes. Turn out from pan; remove waxed paper. While still warm, cut into squares or bars. Cool.
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One Response
I first started making Gold Rush Brownies in 1962 when my husband was serving in Vietnam. What was so very special about the brownies is how well they traveled and lasted. They were still very good after a week or two in transit. Just love these.