Ultra Chocolatey Brownies With A Pretzel Crust And Salted Caramel Drizzle Recipes

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SALTED CARAMEL BROWNIES WITH PRETZEL CRUST



Salted Caramel Brownies with Pretzel Crust image

These brownies are a just-right combo of salty and sweet --they even have a pretzel crust!

Provided by Naomi Robinson of Bakers Royale

Time 1h

Number Of Ingredients 19

0.5 cup all-purpose flour
1 cup crushed pretzels
0.5 cup packed brown sugar
0.25 teaspoon baking soda
0.5 cup butter, melted
7 ounce unsweetened chocolate, coarsely chopped
0.75 cup butter
0.25 cup water
1 cup granulated sugar
0.75 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1.333 cup all-purpose flour
0.125 teaspoon salt
0.125 teaspoon ground cinnamon
Unsweetened cocoa powder and/or powdered sugar
2 - 3 ounce chocolate, melted
10 - 13 caramel candies, melted
fleur de sel

Steps:

  • Preheat oven to 350 degrees F. For bottom layer, stir together first 4 crust ingredients. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake for 10 minutes.
  • In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
  • Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.
  • For the drizzle, melt chocolate and caramel candies separately; place each in a Ziploc bag. Snip off a corner and drizzle the caramel first followed by the chocolate and a sprinkling of fleur de sel.

ULTRA-CHOCOLATEY BROWNIES WITH A PRETZEL CRUST AND SALTED CARAMEL DRIZZLE



Ultra-Chocolatey Brownies with a Pretzel Crust and Salted Caramel Drizzle image

Fudgy, ultra-chocolatey brownies kicked up with a salty pretzel crust and caramel drizzle.

Provided by Emily Clifton - Nerds with Knives

Time 1h25m

Number Of Ingredients 18

1/2 cup all-purpose flour
4 cups mini salted pretzel twists (1 cup crushed, 100g)
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/2 cup unsalted butter (1 stick, melted)
1 cup unsalted butter (2 sticks, melted)
2 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon instant espresso powder
4 large eggs
1 1/4 cups all purpose flour
1 cup unsweetened cocoa powder (Dutch, if possible)
1 teaspoon fine sea salt
2 cups semisweet chocolate chips
12-16 small mini pretzels twists (if desired)
2-3 oz semi or bittersweet chocolate chips
12 soft caramel candies
Flaky sea salt

Steps:

  • Preparation: Line a 9x13x2 pan with parchment. Preheat oven to 350ºF
  • Make pretzel crust:
  • In the bowl of a food processor add pretzels, pulse a few times until moderately fine crumbs form (a few larger pieces are fine). Add flour, brown sugar, and baking soda. Pulse to combine. Add butter and pulse again until mixture looks like wet sand. Tip mixture into the bottom of the parchment- lined baking pan. Bake for 10 minutes. Set aside and allow to cool.
  • Make brownies
  • In the bowl of a stand mixer (or large mixing bowl) beat the melted butter, sugar, espresso powder and vanilla. Beat in the eggs, one at a time, until thoroughly blended.
  • In a medium bowl add flour, cocoa powder, and salt. Whisk until no lumps of coca power remain. With mixer on low speed, gradually add flour/cocoa powder mixture into the butter/egg mixture until blended. Don't over mix. Stir in the chocolate morsels. Spread the batter evenly over the pretzel crust.
  • Bake for 30 to 35 minutes, until top is crackly and an inserted toothpick comes out mostly clean (some batter n the bottom is fine). Remove, and set pan on a wire rack. Cool pan fully before cutting and drizzling toppings.
  • Make and drizzle topping: Note: Make sure brownies are fully cool before topping.
  • Cut brownies and lay them close together on a sheet of parchment or foil.
  • In a small glass bowl, add caramel candies. Place bowl in microwave set on half power setting, Heat in 10-15 second bursts, stirring between each one until candy is fully melted. Dip a spoon in and drizzle all over brownies. Working quickly while caramel is hot, gently press pretzels into caramel, one for each brownie.
  • In a separate bowl, repeat process with chocolate chips. Drizzle melted chocolate over brownies (of drizzling with the spoon doesn't work, add melted chocolate to a zip top bag and snip one corner off). Sprinkle with just a little flaky sea salt and serve.

SALTED PRETZEL BROWNIES



Salted Pretzel Brownies image

Sprinkling flaky sea salt on brownies makes their bittersweet nature pop; it's the kind of flavor contrast that keeps you coming back for more (as if the brownies themselves weren't enough). Here, pretzels work in the same way, adding crunch and a toasty character as well. Hiding beneath the brownie batter, a graham cracker and crushed pretzel crust gives the bars a cookielike appeal run through with salted caramel notes. Go ahead and try to eat just one.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 16 brownies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
1 cup/120 grams graham cracker crumbs (from about 7 graham cracker sheets)
1/2 cup/30 grams finely crushed pretzels
1 egg white
1/2 cup/115 grams unsalted butter (1 stick)
4 ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
1/2 cup/65 grams all-purpose flour
2 tablespoons Dutch-processed cocoa powder
2 teaspoons vanilla extract
3/4 teaspoon fine sea salt
1/3 cup/60 grams mini or regular chocolate chips (optional)
Small whole pretzels, for topping the brownies

Steps:

  • Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
  • Make the crust: In a food processor, combine butter, graham cracker crumbs, crushed pretzels and egg white. Process until mixture is well blended. Transfer to prepared pan and press crumb mixture into an even layer on the bottom. Bake until deeply browned at the edges, about 14 to 17 minutes. Transfer pan to a wire rack to cool.
  • Make the brownies: Raise oven temperature to 400 degrees. Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
  • Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using.
  • Scrape batter into an even layer on top of the crust. Top with pretzels and bake until the top is set and firm to touch, especially in the center, 20 to 25 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

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