So it was the hubby’s birthday at the end of August, and I wanted to spoil him a little and make some sweet treats. I made a caramel potato chip fudge once and it was so incredible, I’ve been playing around with those flavours in my mind.
The thing is though, that it didn’t take very long before the potato chips got soft and it’s just not quite as incredible when you’re eating fudge topped with caramel and soggy potato chips. So I wanted to create a bar like this, so that it’s easy to just drizzle with extra caramel and top with potato chips before serving, and not lose any of that awesome salty crunch.
Now, I’ll be completely honest. There’s nothing light or healthy about these.
I’m sure you couldn’t tell, just by looking at them.
But my motto is “everything in moderation”, so, yes, that includes rich, dense fudge brownies topped with thick caramel, chocolate ganache, and drizzled with more caramel and sprinkled with crunchy ripple chips before serving.
And it was the man’s birthday month, so that’s something worth celebrating.
If you have something worth celebrating, and you’re into rich, fudgy, sweet, salty, drizzly, crunchy stuff, you need to head off now and make these. I’m sure you can think of a reason!
Chocolate Caramel Potato Chip Brownies
Sweet and salty flavours come together perfectly in this brownie featuring rich caramel sauce and crunchy potato chips.
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 1/4 cups of cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/4-1/3 cup thick caramel
- 1 cup chopped semisweet chocolate (or dark or milk, whatever you fancy)
- 3 tbsp cream
- Extra caramel sauce
- Crumbled plain ripple chips
- Line a 9x13" pan with tin foil and spray with non-stick spray. Preheat oven to 350 degrees F. (I recommend 325 degrees for a dark non stick pan)
- In a large bowl, melt the butter. Stir in the sugar.
- Whisk in the eggs, one at a time, until smooth. Whisk in vanilla.
- Add the cocoa, salt, baking powder and flour and stir just until smooth and combined. Spread into prepared pan.
- Bake for 23-25 minutes, until a toothpick comes out clean or with moist crumbs. Set aside to cool to room temperature.
- Spread ¼-1/3 cup caramel over the top of the room temperature brownies -- you want a somewhat thin layer. Basically, the more caramel, the more that might leak out when you cut them. If you're okay with that, load it on! Refrigerate at least 1 hour.
- Prepare your ganache. In a small pot on low heat, heat your chocolate and cream until it's about half melted. Remove from the heat and stir until smooth. Spread evenly over your chilled caramel. Refrigerate at least 30 minutes to set the ganache before slicing.
- To serve: Drizzle with additional caramel and top with crumbled plain ripple chips (optional).