Caramel Potato Chip Brownies
Forget going out to eat or ordering takeout every time you crave American food. Try making Caramel Potato Chip Brownies at home. This recipe serves 17. One serving contains 577 calories, 7g of protein, and 26g of fat. For $1.09 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 210 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. A mixture of cream, salt, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. It is brought to you by The Recipe Rebel. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Try Caramel Chocolate Chip Cookie Dough Brownies, Potato Chip Brownies, and Potato Chip Brownies for similar recipes.
Servings: 17
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking powder
1 cup butter (2 sticks)
1/4-1/3 cup thick caramel
Extra caramel sauce
1 1/4 cups of cocoa powder
3 tbsp cream
4 eggs
1 1/2 cups all-purpose flour
Crumbled plain ripple chips
1/2 teaspoon salt
1 cup chopped semisweet chocolate (or dark or milk, whatever you fancy)
2 cups sugar
1 tablespoon vanilla
Equipment:
bowl
aluminum foil
oven
frying pan
whisk
toothpicks
pot
Cooking instruction summary:
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 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).
Step by step:
1. 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.
2. Whisk in the eggs, one at a time, until smooth.
3. Whisk in vanilla.
4. Add the cocoa, salt, baking powder and flour and stir just until smooth and combined.
5. Spread into prepared pan.
6. Bake for 23-25 minutes, until a toothpick comes out clean or with moist crumbs. Set aside to cool to room temperature.
7. 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.
8. 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
1. Drizzle with additional caramel and top with crumbled plain ripple chips (optional).
Nutrition Information:
covered percent of daily need
