Cajun Brownies with Potato Chips

I’m so excited to share a guest post from Lynn at The Actor’s Diet.  I like to think of her as a celebrity blog friend:-)  Lynn documents her daily eats and her life in LA so well that readers feel like they know her.  Although she enjoys dessert, she doesn’t normally do a ton of baking.  However, these brownies looked so interesting and delicious that I wanted her to share them with you.

Hello “Keep it Sweet” Readers!  My name is Lynn Chen, and I’m an actress.  My blog, “The Actor’s Diet,” follows my life in Hollywood, meal by meal.  For years, I struggled with binge eating and anorexia, and took time off to come to terms with my body image and eating disorders.  The blog has really helped me forge a new relationship with food that I never imagined was possible.

These days, I often get asked how I stay looking camera ready, and the truth is – I don’t diet.  I don’t exercise.  I don’t count calories.  And I eat dessert, every single day.  So of course, I love Lauren’s blog and her sweet creations.

Unfortunately, I’m not much of a baker.  I don’t like measuring, mixing, waiting, or cleaning up.  But recently I did come up with a recipe for Cajun Brownies with Potato Chips that I’m pretty proud of.  It combines a lot of my favorite flavors – sweet, salty, and spicy – with a unique texture.  You can read more about my thought process behind the creation on my blog, but here’s the recipe!

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Cajun Brownies with Potato Chips

Ingredients

• 10 tablespoons butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup egg whites
• 1/2 cup white flour
• 1 cup Cajun-flavored Potato Chips, crushed

Cooking Directions

1. Preheat oven to 325 degrees
2. In a bowl, combine the cocoa powder, salt, and flour
3. Melt the butter, and add it to the dry ingredients, along with the vanilla and egg whites; stir until combined (40-ish strokes, I’m only guessing, Alice!) then fold in the potato chips
4. Pour into a greased 8×8 Pyrex and bake for 20-25 minutes, until a toothpick inserted in the center emerges slightly moist (20 was all I needed)

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(adapted from Alice Medrich’s Best Cocoa Brownies)