Caramel Pretzel Brownies
These are the ultimate sweet and salty combo! The texture and flavors contrast each other perfectly for people who want something sweet but not *too* sweet. Use store bought caramel for ease and you can have these whipped up in no time!
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Servings: 16
Ingredients
For the Brownies
- 100 g (½ cups) Dark/Semi-Sweet Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Medium Free Range Eggs
- 80 g (⅔ cups) Plain Flour
- 30 g (⅓ cups) Cocoa Powder
- 75 g (1 cup) Mini Salted Pretzels Roughly Chopped/Crushed
- 5 tbsp (5 tbsp) Caramel Sauce Store Bought
- Mini Salted Pretzels To Decorate
Instructions
- Pre-heat your oven to 370℉/180℃. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark/semi-sweet chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, mix for a good 3-5minutes so it is totally combined. Add the eggs and whisk again.
- Add the melted chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Add in the crushed mini pretzels and stir to combine.
- Pour into the lined pan and drizzle over the caramel sauce.
- Bake 25 minutes until the top is shiny and it's still just a little wobbly in the middle. Let cool before topping with more caramel and pretzels, then serve!