Chocolate Caramel Covered Potato Chip Brownies
For the Brownie Layer:
- 1 stick + 2 tbsp butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tbsp water
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup high quality semi-sweet chocolate chips
For the Caramel Chocolate Potato Chip Layer:
- 14 oz. Kraft Caramel Bits + 3 tbsp water
- 9.5 oz package Hershey's Baking Melts
- 4 cups Kettle Chips, Sea Salt flavor + 1 more cup for crushing and sprinkling on top
- Preheat oven to 350 degrees.
- Prepare a 8x8 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
- Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
- Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
- Add the flour and chocolate chips and mix well. Batter will be very thick.
- Use a sturdy rubber spatula to spread batter in the 9x9 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
- Allow the brownies to cool for 10-20 minutes. Then use the bottom of a wooden spoon to poke holes all over the top of the brownies (this will help keep the caramel from squeezing completely out to the edges).
- Pour the caramel bits in a medium bowl and pour the water over top. Microwave for 90 seconds or until melted completely. Pour over the brownies, aiming to fill the holes as much as possible.
- Press 4 cups of the potato chips into the caramel. It's ok to push them into the brownies some, no need to be delicate!
- Heat the Hershey's Baking Melts in the microwave for a minute, or until completely melted. Pour the chocolate over top of the potato chip. Spread the chocolate evenly across with a rubber spatula-- again, no need to be careful. It's ok if chips get crushed, or the chocolate mixes with the caramel.
- Crush and sprinkle the remaining cup of chips over top of the chocolate. Serve immediately for completely warm, ooey, gooey, and very messy brownies. Or let cool completely to allow the chocolate and caramel to firm up-- which is a little less messy to serve.