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
Ingredients
- 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
Ganache:
- 1 cup chopped semisweet chocolate or dark or milk, whatever you fancy
- 3 tbsp cream
Topping:
- Extra caramel sauce
- Crumbled plain ripple chips
Instructions
- 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).
Nutrition (this is an estimate)
- 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
- Ganache:
- 1 cup chopped semisweet chocolate (or dark or milk, whatever you fancy)
- 3 tbsp cream
- Topping:
- Extra caramel sauce
- Crumbled plain ripple chips
- Line a 9×13″ 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 1/4-1/3 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).
April says
Yum! These look terrific, what a fun recipe, definitely pinning to try later! 🙂
Ashley says
Thanks April!
Kristen says
These look so yummy!!! I love the addition of the potato chips sweet and salty so good. I make potato chip cookies and everyone thinks it is a weird combo until they try them. 🙂
Ashley says
Thanks! I know — potato chip desserts are amazing!
Jess @ On Sugar Mountain says
Annddd I found my new favorite brownie recipe! Chocolate and potato chips is one of my favorite salty-sweet combos and I bet the potato chips lend a lovely crunch to these sweet and chewy brownies!
Ashley says
The chips are definitely a must! I don’t really like plain chips by themselves… but on top of a brownie, caramel sauce and chocolate ganache? Sign me up 🙂
Kelly - Life Made Sweeter says
My husband would die for these brownies! He is the biggest chocoholic and chip snacker. Happy belated to your husband – this must have been a huge hit with him – sweet sand salty is the perfect combo 🙂
Ashley says
He did enjoy them quite a bit 🙂
Medha @ Whisk & Shout says
Ohhhhh my god. These look to die for. And omg caramel potato chip fudge is something that I need in my life now 🙂
Ashley says
You definitely do! I LOVE sweet and salty!
Matt Robinson says
Love that you put the chips on top, so cool! Nothing better than sweet & salty!
Ashley says
Thanks Matt! I’m kind of loving putting chips on everything lately…. I definitely wanted them to stay crunchy!