Potato chip brownie sundaes

Here’s the set-up: my daughter “had” to have brownies for an activity and I found out about an hour before. That’s when I reach for the nearest box of brownies. Nothing fancy, but it comes together quickly.

Once she got to the activity, someone else had already brought the treat. We had a pan full of lackluster brownies that needed a little enlivening. Enter potato chips.

I’ve been noticing the trend toward adding saltiness to add depth and interest to desserts. I like it. Have you noticed the ‘in’ flavor right now for ice cream is salted caramel?

That was in the back of my mind when I created a rich chocolate sauce–bittersweet chocolate, a touch of semi-sweet melted into heavy cream (it was slightly bitter to compensate for the sweet brownies). I made a swath of the chocolate sauce on each person’s plate, followed with a brownie, topped with vanilla ice cream and crushed potato chips. The crunchy, saltiness of the potato chips pulled all the dish together. Yum.

If I were to do it again, and trust me, my kids are making requests, I think I’d process the potato chips in a food processor until the were fine and then roll the ice cream in the pieces.

Your turn–have you noticed sea salt making an appearance in desserts? Have you tried adding a hint of salt to chocolate to bring out its flavor?