Trisha Yearwood’s Potato Chips and Bacon Brownies Recipe

Chef’s Notes

The name really says everything you need to know about these brownies. I haven’t met a soul that doesn’t love the combination of the salty taste of bacon and potato chips with the sweet decadence of chocolate. These brownies are one of my most requested desserts to take to a party or covered dinner. Saving some of the crumbled bacon and crushed fries to sprinkle on top lets everyone know what they’ll find inside when they bite into one. Trust me, these brownies will become a family favorite.

Technical tip: I like to cut bacon into pieces with scissors because it’s easier to cut several pieces at once and faster than a knife.



Preheat oven to 350 F. Line a 9×13-inch pan with parchment paper, leaving a 3-inch overhang on all sides. Spray the parchment with cooking spray.


In a medium skillet, cook bacon over medium heat, stirring often, until very crisp, about 10 minutes. Drain on paper towels. Reserve the fat in the skillet.


Add the butter to the skillet with the bacon grease and melt over medium heat. Add the sugar and stir until it begins to dissolve, about 1 minute. Turn off the heat and allow the mixture to cool for 2-3 minutes.


In the bowl of an electric mixer fitted with the paddle attachment, beat together the cocoa powder, vanilla, baking powder, salt and eggs until smooth, about 5 minutes, then stir in the cooled butter.


Add the flour and stir until just incorporated. Remove bowl from mixer and stir in chocolate chips, half the bacon and 1 cup chips. Spoon into prepared pan and smooth with an offset spatula. Sprinkle with remaining bacon and fries, pressing lightly onto surface of dough.


Bake until a toothpick inserted in the center of the brownies comes out with a few crumbs attached, 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a cutting board and cut into squares.

Excerpt from TRISHA’S KITCHEN: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photography © 2021 by Ben Fink. Reproduced with permission from Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

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