Caramel Brownies with Pretzel Crust
Brownies with a twist. Sweet and salty - yum!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| Pretzel Crust: | |
| 3/4 cup | crushed pretzel |
| 1/3 cup | plain flour |
| 1/3 cup | brown sugar |
| 1/4 teaspoon | baking soda |
| 6 tablespoons | (3/4 stick) unsalted butter, melted |
| Brownies: | |
| 8 tablespoons | unsalted butter, diced |
| 6 ounces | dark chocolate, chopped |
| 1/4 cup | unsweetened cocoa powder |
| 3 | eggs |
| 1 cup | sugar |
| 1 teaspoon | vanilla extract |
| 1 cup | flour |
| 1/2 cup | caramel sauce |
Directions:
Make the Pretzel Crust:
Preheat the oven to 350F. Line a 9" square cake pan with foil. Set aside
Combine all the pretzel crust ingredients in a bowl and mix. Spoon it into the prepared pan and press firmly to form the base, making sure you get it into the corners.
Bake for 10 minutes. Remove from the oven. Set aside.
Make the Brownie Layer:
Put the butter and chocolate into a medium saucepan and gently melt over low heat, stirring constantly. Remove from the heat and whisk in the cocoa powder until smooth. Add the eggs one at a time and then stir in the sugar, vanilla and flour.
Pour the brownie layer over the baked pretzel crust. Dollop spoonfuls of the caramel over the top of the brownie batter and use a knife to swirl it through.
Bake for 35 - 45 minutes. The brownies are baked when the centre feels just-slightly firm. Remove from the oven and leave to cool completely in the tin before slicing.
Source: https://milk-and.blogspot.com.au/2014/08/caramel-brownies-with-pretzel-crust.html?m=1
