You might be asking yourself, “What in the world is a Spring Break brownie?” Well, as I was mixing a bowl of super dark chocolate ooey gooey batter together, I started dumping in some of my favorite things like; caramel corn, potato chips, milk chocolate and bittersweet chocolate. I thought what fun it would be to create little squares of “Party” or better yet, Spring Break Brownies!
These brownies are super chocolaty because I used Hershey’s Dark Cocoa Powder. The fudgy quality of these bars is phenomenal and the popcorn and chips add a salty kick. I think the texture is super cool too because you get a mild crunch, along with the creaminess of the melted chocolate.
These are a showstopper to serve at a party, on vacation, or just at home with your family. These brownies will store in the refrigerator for up to a week, but I bet you can’t resist them that long.
1/2 cup cocoa powder, dark preferably
1 stick butter
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1 cup potato chips, broken in pieces
1 cup caramel corn, broken in pieces
1 cup milk chocolate chips
1 cup bittersweet chips
1 tablespoon colored sprinkles
(Makes 16 Squares)
1. Preheat oven to 325 degrees. In a microwavable dish, add cocoa powder and butter, heat on high for 1 minute. Remove and stir, heat again for 30 seconds, stir. Add eggs and vanilla, whisk until smooth.
2. In a separate bowl, whisk together sugar, flour and salt. Add chocolate mixture and stir until combined. Pour in caramel corn, potato chips, and chocolate chips, stir. Pour into a greased 8×8 baking pan and top with sprinkles. Bake for 30 minutes, remove and let cool to room temperature, about 1 1/2 hours.
3. Cut brownies into squares and serve, or store for later. Enjoy!