Description
Indulge in the delightful combination of rich chocolate brownies and a crunchy pretzel bottom topped with luscious caramel.
Ingredients
- 100 grams pretzels (3.5 oz)
- 30 grams granulated sugar (2 tablespoons)
- 80 grams butter (⅓ cup), melted for crust
- 120 grams unsalted butter (½ cup), for brownies
- 200 grams good quality dark chocolate (7 oz)
- 100 grams granulated sugar (½ cup)
- 100 grams brown sugar (½ cup)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 15 grams cocoa powder (2 tablespoons, sifted, preferably Dutch processed)
- 80 grams all-purpose/plain flour (⅔ cup)
- ½ teaspoon salt
- Optional: 50 grams chopped dark chocolate and 50 grams chopped milk chocolate (1.76 oz each)
- For caramel: 200 grams granulated sugar (1 cup)
- 90 grams unsalted butter (3.17 oz, cut into pieces)
- 80 grams heavy cream (2.8 oz)
Instructions
- Preheat your oven to 180°C (350°F). Line a 20×20 cm (8×8-inch) baking pan with parchment paper.
- Crush the pretzels in a food processor or place them in a zip-top bag and roll a pin over them until finely ground.
- Mix the pretzel crumbs with 30g of sugar and 80g of melted butter until well combined. Press this mixture into the bottom of the prepared baking pan and place it in the fridge to set.
- Melt 120g of unsalted butter in a saucepan over medium heat. Remove from heat and mix in 200g of chopped dark chocolate until melted and smooth. Let cool slightly.
- Whisk together 80g of flour, 15g of cocoa powder, and ½ teaspoon of salt in a separate bowl.
- Beat the eggs, 100g of granulated sugar, 100g of brown sugar, and vanilla extract in a large bowl using an electric mixer on high speed for about 5 minutes, until fluffy and pale.
- Pour the cooled chocolate mixture into the egg mixture and beat for another minute until fully combined.
- Fold the dry ingredients into the chocolate mixture using a spatula until just combined. If using, fold in chopped chocolates. Avoid overmixing; the batter will be thick.
- Remove the pretzel crust from the fridge and pour the brownie batter over it. Bake for around 25 minutes, checking at 20 and 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies in the pan while you prepare the caramel.
- Heat 200g of granulated sugar in a medium saucepan over medium heat, stirring constantly until melted into a smooth caramel.
- Add 90g of butter; whisk until combined. Slowly stir in 80g of heavy cream, continuing to whisk until incorporated. Boil for 1-2 minutes.
- Pour the caramel over the brownies and cool completely, ideally for 6-7 hours (or overnight) before cutting into squares.
- Optional: Sprinkle with flaky sea salt before serving.
Notes
Serve warm with vanilla ice cream for an extra indulgent treat. Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American