January 24, 2014

Salted Caramel Pretzel Brownies

This was a rarity for me. I found and made this recipe all in the same day. And we ate them all without taking a pretty picture to share. (That's not a rarity these days.) Head to Bakers Royale for pretty pictures.

I modified the brownie part of this recipe using my favorite fast and easy recipe from Smitten Kitchen.

All in all, delicious. I think this pretzel crust was destined for great things.

Salted Caramel Pretzel Brownies
Pretzel Crust
1/2 cup flour
1 cup crushed pretzels
1/2 cup brown sugar
1/4 tsp. baking soda
1/2 cup butter, melted
3 oz. unsweetened chocolate, roughly chopped
1 stick unsalted butter 
1 1/3 cups sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2/3 cup flour 
12 caramels, melted
2 oz. chocolate chips, melted
sea salt for sprinkling

Preheat oven to 350°F. Line a 9 x 9 pan with parchment or foil. Combine the dry ingredients for the crust together. Mix with melted butter, and press mixture in the bottom of the pan. Bake for 10 minutes.

While the crust is baking, melt the chocolate and butter for the brownies together. Add in the sugar, and mix well. Add in eggs, one at a time, and mix. Mix in vanilla. Then add salt and flour, and stir until just combined. Spread brownie mixture evenly over crust. Bake about 35 minutes or until done.

Drizzle with melted caramel and chocolate, and sprinkle with sea salt. These brownies cut much better if you let them cool completely ... not that I would have impatiently cut them warm. (What's better than a warm brownie?)

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