Potato Chip Fudge Brownies
These decadent brownies combine rich chocolate fudge with a surprising salty crunch from crushed potato chips, creating an irresistible sweet-and-savory dessert experience.
Ingredients
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 tsp salt
- 1 cup semi-sweet chocolate chips
- 1.5 cups crushed salted potato chips divided
Notes
Storage: Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual brownies tightly and freeze for up to 3 months; thaw at room temperature. Make-Ahead: The batter can be mixed, poured into the pan, covered, and refrigerated for up to 24 hours before baking; add the final potato chip topping just before baking. Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. You can use milk chocolate chips instead of semi-sweet. Serving Suggestion: Serve slightly warmed with a scoop of vanilla ice cream.