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RECIPE: Salted Caramel Pretzel Brownies

Salted Caramel Pretzel Brownies

Dutched Cocoa Powder
Top: Sweet and salty, chocolate and caramel: How can you resist? A recipe and photo from The Baker Chick. Bottom: Dutch process, or Dutched cocoa, is processed with alkali to neutralize cocoa’s natural acidity. It is milder in flavor and lighter in color than non-Dutched cocoa powder. Photo courtesy King Arthur Flour.

 

Thanks to The Baker Chick for helping us celebrate National Chocolate Caramel Day, March 19th. We made her wickedly good Salted Caramel Pretzel Brownies, and share the recipe with you:

 
RECIPE: SALTED CARAMEL PRETZEL BROWNIES

 
Ingredients For 24 Brownies

For The Pretzel Crust

  • 4 cups small pretzels, crushed into small pieces
  • 6 tablespoons of butter, melted
  •  
    For The Brownies

  • 1/3 cup Dutch-process cocoa
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ cup plus 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  •  
    For The Toppings

  • 1 cup salted caramel sauce (purchased or homemade)
  • Flaky sea salt for sprinkling
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Fit a 9×13 pan with foil or parchment paper. Overlap two sheets, including two tabs that hang over the sides, so you can easily lift the brownies out of the pan.

    2. ADD the crushed pretzels to the bottom of the pan and drizzle with the melted butter. Set aside while you make the brownie batter.

     
    3. WHISK together the cocoa powder and boiling water in a large bowl, whisking quickly until just combined. Add the chopped chocolate and stir until melted. Add the oil, melted butter, eggs, yolks and vanilla, whisking after each addition. Add the sugar, mix until well-combined. Sprinkle the flour and salt over the batter and then fold in, mixing until smooth and well incorporated while not over-mixing.

    4. POUR the caramel sauce over the batter in lines going vertically, then horizontally. Use the tip of a knife or skewer to swirl the batter back and forth.

    5. BAKE for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let brownies cool completely before cutting into squares.
     
      




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