Ingredients

The following ingredients have 10 Servings
  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 22 caramel squares (unwrapped)
  • 3 tablespoons + 1/2 cup heavy whipping cream (divided)
  • 1 cup chocolate chips
  • 1 cup potato chips (crumbled)

Instruction

  • Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.
  • Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, water, and salt. Carefully stir in flour. Spread in prepared pan.
  • Bake for about 18-22 minutes, until it looses it's glossy sheen and a toothpick comes out 2” from the side with only crumbs sticking to it. Cool completely before making the caramel.
  • Place caramel squares and 3 tablespoons heavy whipping cream in a medium sized microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring well between each, for about 1 1/2 to 2 minutes, until caramel is melted and smooth. Pour caramel over the top of the cooled brownie pie, leaving a slight border around the edge. Let set for at least 2 hours, or overnight. (If letting sit overnight, store at room temperature loosely covered; the plastic wrap will stick to the caramel so make sure it's not touching it.)
  • Place chocolate chips and remaining 1/2 cup heavy whipping cream in a microwave-safe bowl of measuring cup. Heat on HIGH power for 1 minute, then whisk until smooth. If the chocolate will not all dissolve, you can heat in additional 15 second increments.
  • Pour ganache and spread over caramel layer. Top with crushed potato chips. (It’s best to do the ganache and chips within a few hours of serving.)
  • Store at room temperature and eat within 3 days.