5.0 (1 reviews)
Potato Chip Chocolate Chip Blondies
These Potato Chip Chocolate Chip Blondies are the ultimate sweet and salty treat. Buttery brown sugar base with crunchy chips and chocolate. Easy one-bowl recipe. Try the
I first made these Potato Chip Chocolate Chip Blondies on a whim, with a half-empty bag of chips and a craving for something sweet. The salty crunch of the chips against the buttery brown sugar base was an instant hit. Now they're my go-to for potlucks and bake sales.
3 Reasons to Make These Sweet and Salty Blondies
- The salty potato chips stay crunchy after baking, giving each bite a surprising texture contrast.
- The brown sugar base creates a deep caramel flavor that pairs perfectly with the semi-sweet chocolate.
- This easy dessert recipe comes together in one bowl (plus a whisk), no stand mixer required if you don't have one.
Key Ingredients for the Best Blondies
- Potato chips: Wavy original Lay's are ideal because they're sturdy and hold their shape. Avoid thin, delicate chips that will break into dust. You can substitute any thick-cut potato chip.
- Brown sugar: Light brown sugar gives a mild caramel flavor. Dark brown sugar will make the blondies richer and more molasses-like. Pack it firmly when measuring.
- Butter: Melted butter creates a chewy, dense blondie. Do not substitute margarine or spread, the water content will change the texture.
Kitchen Tools You’ll Need for This Easy Dessert Recipe
- 9x13-inch baking pan
- Mixing bowls (medium and large)
- Whisk
- Spatula
- Wire cooling rack
- Measuring cups and spoons
Tips for Perfect Potato Chip Blondies Every Time
Don't overmix the batter once you add the dry ingredients. Stir just until the flour disappears, or the blondies will turn tough. When you fold in the potato chips, be gentle so they don't break into tiny pieces. Press a few extra chips onto the top before baking, they'll stay visible and add extra crunch. Let the blondies cool completely in the pan on a wire rack before cutting. Warm blondies crumble easily.
Expert Advice for Chewy, Not Dry Blondies
Using melted butter instead of creaming butter and sugar gives these blondies a denser, chewier texture. The brown sugar adds moisture and a subtle molasses note. To check for doneness, look for the edges pulling away from the pan and a light golden top. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
Easy Variations for Your Blondies Recipe
Swap the semi-sweet chocolate chips for white chocolate, milk chocolate, or butterscotch chips for a different flavor. If you like nuts, fold in 1/2 cup of chopped pecans or walnuts along with the chips. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also experiment with flavored potato chips, barbecue or sour cream and onion add an unexpected twist, though the salt level will change.
How to Serve These Brown Sugar Blondies
These blondies are fantastic on their own, but a scoop of vanilla ice cream turns them into a full dessert. For a salty-sweet treat, drizzle with warm caramel sauce and a pinch of flaky sea salt. They also pair well with a cold glass of milk or a hot cup of coffee.
Storing Leftover Potato Chip Blondies
Store leftover blondies in an airtight container at room temperature for up to 3 days. The potato chips will soften over time, so these are best enjoyed within the first day or two. If you need to stack them, place a sheet of wax paper between layers to prevent sticking.
Freezing These Chocolate Chip Blondies
To freeze, let the blondies cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag. They'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving. For a warm treat, reheat directly from frozen in a 300°F oven for 8-10 minutes.
Best Way to Reheat Blondies
To restore some crunch, reheat blondies in a 300°F oven for 5-7 minutes. If you prefer a soft, warm blondie, microwave a single piece for 10-15 seconds. Note that microwaving will soften the potato chips further, so the oven method is better for texture.
Source recipe: Potato Chip Chocolate Chip Blondies (SnapChef ID 0772777b-ba57-4d55-92b0-a91c9e417e31). Nutrition is estimated per serving.
Recipe
Potato Chip Chocolate Chip Blondies
Ingredients
Instructions
- Preheat oven to 350ºF. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer, mix melted butter and sugars together until combined. Add eggs and vanilla and mix until smooth. Slowly add dry ingredients and mix on low, just until combined.
- Stir in the chocolate chips and potato chips.
- Pour blondie dough into the prepared pan, smoothing the top with the spatula. Place additional chips on top of blondies. Sprinkle blondies lightly with sea salt.
- Bake blondies for 28–30 minutes or until the top of the blondies are light golden brown and the edges start to pull away from the pan. Remove from oven and cool on a wire rack to room temperature.
- Cut blondies into squares and serve.
Notes
- These blondies are fantastic on their own, but a scoop of vanilla ice cream turns them into a full dessert. For a salty-sweet treat, drizzle with warm caramel sauce and a pinch of flaky sea salt. They also pair well with a cold glass of milk or a hot cup of coffee.
- Store leftover blondies in an airtight container at room temperature for up to 3 days. The potato chips will soften over time, so these are best enjoyed within the first day or two. If you need to stack them, place a sheet of wax paper between layers to prevent sticking.
Nutrition per serving, estimated
| Calories | 410 kcal | 21% DV |
|---|---|---|
| Protein | 5 g | 10% DV |
| Fat | 21 g | 27% DV |
| Carbs | 53 g | 19% DV |
| Fiber | 2 g | 7% DV |
| Sodium | 340 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use regular potato chips instead of wavy?
Yes, but wavy chips hold up better during mixing and baking. Thin chips may crumble into small pieces. If you only have thin chips, crush them lightly and stir in gently.
Can I reduce the sugar in this recipe?
Not recommended. Sugar affects both sweetness and texture. Reducing it may make the blondies dry and less tender. If you must cut back, try using 3/4 cup brown sugar and 1/4 cup granulated, but expect a slightly different result.
Why did my blondies turn out dry?
Dry blondies are usually overbaked or overmixed. Check at 28 minutes and use a toothpick test: a few moist crumbs are fine. Also, be sure to measure flour correctly by spooning it into the cup and leveling it off.
Can I make these without a stand mixer?
Absolutely. Melt the butter, then whisk in the sugars, eggs, and vanilla by hand. Stir in the dry ingredients with a spatula. The batter will be thick, but it's easy to mix.
Do I need to chill the dough before baking?
No, this dough goes straight into the pan. Chilling isn't necessary. If you want to make the dough ahead, you can refrigerate it for up to 24 hours, but let it sit at room temperature for 15 minutes before spreading in the pan.
