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Pretzel Potato Chip Kitchen Sink Brownies

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These gooey, loaded brownies combine fudgy chocolate with crunchy pretzels, salty potato chips, and melty caramel for the ultimate sweet-salty snack bar. Perfect for parties, late-night cravings, or using up pantry odds and ends.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup mini pretzel twists, roughly chopped
  • 2/3 cup ruffled potato chips, crushed
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup caramel bits or chopped soft caramels
  • Optional: 1/4 cup chopped pecans or walnuts
  • Optional: 1/4 cup peanut butter chips or butterscotch chips
  • Extra pretzel pieces, for topping
  • Extra potato chips, for topping
  • Sea salt flakes, optional, for finishing

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until no lumps remain.
  3. In a large bowl, stir together melted butter and sugar until glossy, about 1 minute. Add eggs one at a time, whisking until fully incorporated. Stir in vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Do not over-mix.
  5. Fold in chopped pretzels, crushed potato chips, chocolate chips, and caramel bits. Reserve a handful of chips and pretzels for topping.
  6. Pour batter into prepared pan and smooth the top. Sprinkle reserved pretzels, chips, and a pinch of sea salt flakes over the surface.
  7. Bake in the center of the oven for 24-28 minutes, until edges are set and center is slightly gooey. A toothpick inserted should come out with moist crumbs.
  8. Let brownies cool in the pan for at least 20 minutes. For cleaner slices, chill in the fridge for 30 minutes before cutting.
  9. Lift brownies out using the parchment sling. Cut into 16 squares with a sharp knife, wiping between cuts for neat edges.

Notes

Don’t over-mix the batter for fudgy brownies. Chop mix-ins to about 1/2-inch for easier slicing. Layer mix-ins for texture—stir most into the batter and sprinkle extras on top. If chips or pretzels burn, tent with foil for the last 10 minutes. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pretzels. For dairy-free, use vegan butter and dairy-free chocolate chips. Brownies are best served slightly warm or at room temperature. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: brownies, kitchen sink brownies, pretzel brownies, potato chip brownies, gooey brownies, sweet and salty dessert, party dessert, snack bars, easy brownies, loaded brownies

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