STREAMING NOW: Taste in Translation

Double-Chocolate Chunk Brownie Chips

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From "Delicious Dips" cookbook. "When I was writing my cookbook Midnight Munchies, I experiented with mixes to see if I could create brownie 'chips' instead of the more typical soft, tender brownies. These are the 'chips' and they are divine. "The brownie chips can be prepared 2 days in advance and stored in a covered container at room temperature. The chips will soften if stored in plastic bags."”
30 chips

Ingredients Nutrition

  • nonstick cooking spray, for greasing pan
  • 14 cup vegetable oil
  • 1 large egg
  • 3 tablespoons water
  • 1 (15 1/2 ounce) packagepillsbury thick'n fudgy deluxe chocolate chunk brownie mix


  1. Preheat the oven to 350. Spray the bottom of a 10x15 rimmed baking sheet, preferable nonstick, with the cooking spray.
  2. In a bowl, combine the oil, egg, and water and beat with a fork or wooden spoon until well blended. Stir in the brownie mix and beat until well blended. Spread evenly in the prepared pan.
  3. Bake for 20 minutes. Remove from the oven. Use a table knife to score the brownies into about 3-inch squares. Score each square on the diagonal to form 2 triangles. Return to the oven and bake until the brownies are crips at the edges (but not burnt), about 15 minutes longer.
  4. Transfer to a rack and cool int he pan for 10 minutes. Use the edge of a spatula to cut the brownies at the score lines. Lift and remove the brownies from the pan and cool on a rack. They will harden and turn into "chips" as they cool. Arrange on a serving platter or in a basket and serve at room temperature with you choice of dessert dips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a