Ingredients
The following ingredients have 16 Servings
- 4 cups ruffle-cut potato chips
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- at room temperature
- ⅔ cup cocoa powder
- ½ cup flour
- ½ teaspoon salt
- ¾ cup butter
- melted
- 1 cup sugar
- 3 eggs
- Broken ruffle-cut potato chips
- for garnish
Instruction
- Preheat oven to 325˚F
- Line a 9-inch square metal baking pan with foil or parchment paper, leaving an inch or two of overhang on either side
- For the crust, place chips, sugar and butter in a food processor and pulse to a fine crumb
- Pour into the prepared baking pan
- Using the bottom of a dry measuring cup, press evenly into a crust covering the bottom of the pan
- Bake for 15 minutes
- Meanwhile, for the brownies, sift the cocoa powder, flour and salt over a sheet of parchment paper
- In a mixing bowl, whisk the melted butter, sugar and eggs until smooth
- Using the parchment paper, pour the dry ingredients into the bowl
- Using a rubber spatula, stir until smooth
- Pour batter over the crust (it’s fine if it is still warm) and top with broken potato chips
- Bake until brownies begin to pull away from the edges of the pan, 25 to 30 minutes
- Let cool completely
- Once cool, using the parchment paper overhang, lift the brownies from the pan and cut into 16 squares
