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In Jen’s opinion, pretzels and chocolate are a match made in sweet, salty brownie heaven. We agree.
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INGREDIENTS
For the brownies:
1 cup bittersweet chocolate chips
1/2 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/4 cup pretzels, roughly chopped
Whole pretzels for topping
For the caramel:
1 cup sugar
½ cup water
⅔ cup heavy cream
3 tbsp unsalted butter, cut into small cubes
1 ½ tsp kosher salt
RECIPE
Preheat oven to 350F. In a small bowl, melt 3/4 cup of bittersweet chocolate chips and butter in the microwave. Stir and set aside to slightly cool.
In another bowl, combine sugars, eggs, and vanilla extract. Once the melted chocolate has cooled, add it to the sugar mixture and mix well.
Stir in the flour, chocolate chips, and roughly chopped pretzels. Pour the batter into a parchment-lined 8×8 baking dish, and bake for about 35-40 minutes, or until an inserted toothpick comes out clean. Set aside to cool.
Make the caramel: whisk sugar and water in a heavy-bottom saucepan over medium-low heat. Stop whisking once the sugar dissolves, to prevent crystallization. Instead, occasionally swirl the saucepan, while bringing the mixture to a simmer. You may brush the sides of the pot with a little water to dissolve any crystals. Once the mixture turns amber in color, whisk in the cream. Then add a few butter cubes at a time, and whisk well. Mix in salt and set aside to cool.
Spread an even layer of the caramel over the surface of the brownies. Place whole pretzels
on top. Slice and serve.
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