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.
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
|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 c. 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
- Wooden toothpick
- Wire cooling rack
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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 40mg
- Sodium: 80mg
- Total Carbohydrates: 27g
- Protein: 3g