Sweet and salty flavours come together perfectly in this brownie featuring rich caramel sauce and crunchy potato chips.
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 249x13" pan
Author Ashley Fehr
1 1/4cupsof cocoa powder
1 1/2cupsall-purpose flour
1cupchopped semisweet chocolateor dark or milk, whatever you fancy
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).