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Step 1
Preheat oven to 350°F (180°C).

Step 2
In food processor, pulse LAY’S® CLASSIC Potato Chips until they resemble coarse crumbs; set aside. In bowl, whisk together flour, cocoa, baking powder and salt; set aside.

Step 3
In separate bowl, stir together melted butter and sugar until blended. Stir in eggs and vanilla. Stir in flour mixture just until moistened. Fold in 1/2 cup (125 mL) LAY’S® crumbs and 1/2 cup (125 mL) chocolate chips.

Step 4
Scoop dough into heaping 1/4 cup (60 mL) rounds onto 2 parchment paper–lined baking sheets, about 4 inches (10 cm) apart.

Step 5
Bake in batches for 8 to 10 minutes or until edges are set and a few moist crumbs adhere to toothpick when inserted into center of brownies. Let cool completely in pan on rack or refrigerate for up to 2 hours.

Step 6
Meanwhile, in heatproof bowl set over saucepan of barely simmering water, melt remaining chocolate chips with coconut oil.

Step 7
Using 2 forks, dip brownie rounds into melted chocolate, one at a time, letting excess drip back into bowl. Transfer to parchment paper–lined tray. Sprinkle with remaining LAY’S® crumbs. Let stand until chocolate is set.

Step 8
Alternatively, substitute semi-sweet, dark or milk chocolate for chocolate chips.

Step 9
For festive holiday garnishing, sprinkle with red and green sprinkles, or drizzle melted red, green and white candy melts over brownies.