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These super fudgy brownies from former "Rachael Ray" show culinary producer Grant Melton go for the extra point thanks to the salty crunch of a potato chip crust. For ease, these brownies are made with cocoa powder instead of melted chocolate, which means you'll only need one bowl to make the batter and can skip the fuss of a double-boiler. Make sure to let the brownies cool completely before slicing so the crust stays together and adheres to the bottom of the brownies. 

Try another salty-sweet recipe from Grant: Chocolate Chunk-Potato Chip Cookies


For the crust:
  • 4 cups ruffle-cut potato chips
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter, at room temperature
For the brownies:
  • ⅔ cup cocoa powder
  • ½ cup flour
  • ½ teaspoon salt
  • ¾ cup butter, melted
  • 1 cup sugar
  • 3 eggs
  • Broken ruffle-cut potato chips, for garnish


Serves: 16


Preheat oven to 325˚F. 

Line a 9-inch square metal baking pan with foil or parchment paper, leaving an inch or two of overhang on either side. 

For the crust, place chips, sugar and butter in a food processor and pulse to a fine crumb. Pour into the prepared baking pan. Using the bottom of a dry measuring cup, press evenly into a crust covering the bottom of the pan. Bake for 15 minutes. 

Meanwhile, for the brownies, sift the cocoa powder, flour and salt over a sheet of parchment paper. In a mixing bowl, whisk the melted butter, sugar and eggs until smooth. Using the parchment paper, pour the dry ingredients into the bowl. Using a rubber spatula, stir until smooth. Pour batter over the crust (it’s fine if it is still warm) and top with broken potato chips. 

Bake until brownies begin to pull away from the edges of the pan, 25 to 30 minutes. Let cool completely. Once cool, using the parchment paper overhang, lift the brownies from the pan and cut into 16 squares.