LAY'S® Mochi Brownies

Prep Time:

15 min

Cook Time:

50 min

Total Time:

1 hr 5 min

Servings:

Prepared with sweet rice flour, these gluten-free loaded brownies have a tender crumb, a slight chew and the perfect sweet and salty flavor.

Ingredients

3 cups LAY'S® Classic Potato Chips
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
1/2 cup unsalted butter, melted
2 eggs
1 ½ cups evaporated milk
1 cup mini marshmallows, divided
1 cup mini gluten-free pretzel sticks, divided
1 cup mochiko (sweet rice flour)

Instructions

Step 1
Preheat oven to 350°F.

Step 2
Line 9-inch square baking dish with parchment paper, with paper overhanging sides.

Step 3
Using fingertips, lightly crush LAY’S® Classic Potato Chips. Reserve 1/2 cup for garnishing.

Step 4
In large bowl, whisk together sugar, cocoa powder and melted butter. Whisk in eggs until blended. Whisk in evaporated milk until incorporated. Stir in remaining crushed potato chips, half the marshmallows and half the pretzels. Stir in mochiko flour until incorporated.

Step 5
Scrape batter into prepared pan. Sprinkle with reserved 1/2 cup potato chips, remaining marshmallows and remaining pretzels.

Step 6
Bake for 50 to 60 minutes or until tester inserted into center of brownie comes out clean. Let cool completely. Remove from pan and cut into squares to serve.