• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 24

Caramel Potato Chip Brownies Recipe

  • Recipe Submitted by on

 Ingredients List

  • 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 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 ΒΌ-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).

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