Gold Rush brownies recipe (1951)

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This easy recipe for a no-egg chocolate dessert seems like an early variation of the seven-layer bar cookie recipe — which would also usually include coconut and butterscotch chips.

Gold Rush Brownies recipe

Exciting new brownies — without eggs or butter


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


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.

Gold Rush brownies recipe (1951)

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One Response

  1. 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.

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