Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with parchment paper, extending paper over edges of pan. Lightly spray with nonstick spray; set pan aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Who doesn't love a good sweet and salty combination? Top sweet brownies with salty potato chips and pretzels for a little something special.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter | ||
| 2 (3.5-oz. each) bars Zoet 57% cacao dark chocolate, (16 squares), divided | ||
| ¾ c. Hy-Vee granulated sugar | ||
| 2 Hy-Vee large eggs | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ¾ c. Hy-Vee all-purpose flour | ||
| ¾ c. Ruffles original potato chips, slightly crushed | ||
| ½ c. Rold Gold tiny pretzel twists, (14 pretzels), slightly crushed | ||
| Hy-Vee Mediterranean sea salt |
Things To Grab
- 8x8x2-inch baking pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Whisk
- Wooden toothpick
- Wire cooling rack
Directions
Heat butter and 1 1/2 bars (12 squares) chocolate in a medium saucepan over low heat until melted. Remove from heat.
Whisk sugar into chocolate mixture in saucepan. Add eggs, one at a time, stirring after each addition until combined. Stir in vanilla. Stir in flour just until combined. Spread in prepared pan. Top with potato chips and pretzels. Chop remaining 1/2 chocolate bar (4 squares); sprinkle on brownies.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Sprinkle with sea salt. Cool in pan on a wire rack.
Lift uncut brownies out of pan using edges of paper. Cut into squares. Cover and store in an airtight container.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 40mg
- Sodium: 80mg
- Total Carbohydrates: 27g
- Protein: 3g
Daily Values
0%
Iron 10%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 4%