PRETZEL CRUST FUDGY BROWNIES
These magical bars will hit that salty, sweet, indulgent tooth and can satisfy even the most intense need for chocolate.
They are a perfect balance of gooey fudgy texture with a salty punch, truly to die for. Top these cuties off with some vanilla bean ice cream and you’ll have…One brownie to rule them all.
You can enjoy White Chocolate Raspberry Swirl Brownies as well
PRETZEL CRUST FUDGY BROWNIES
WHAT MAKES THESE BROWNIES SO DECADENT?
I like to add a secret ingredient in my brownies that really up the chocolate flavor- an Instant espresso or instant coffee packet.
Adding the instant coffee really allows the true richness of the chocolate to shine.
If you choose to make this recipe definitely don’t skip that powder, I believe it’s truly essential!
Using a blend of dark chocolate bars.
Lindt and Ghiraldelli are my two favorites, you could absolutely use milk chocolate as well or even use all chocolate chips but we are already making this an over the top brownie, so I say get the good stuff!
IS THE PRETZEL CRUST NECESSARY ?
In Short – YESSS
While recipe testing brownies, I really took a dive into texture and what I liked most about certain brownies
I came to the conclusion that I LOVED an ooey gooey brownie, but was missing the bite of a cakey brownie. I also was in a sugar coma and really was missing some salt.
SO that’s when I arrived at platform – pretzel crust fudgy brownie.
The crust adds such a nice salty balance and honestly a much needed break from the chocolate overload, they are a match made in heaven!
CAN I MAKE THESE BROWNIES IN DIFFERENT SIZED PANS?
Yes you can.
I used an 8×8 pan, lowered my temperature, and baked them longer because I love a thick brownie, but you can also use a 9×9 pan as well.
Any larger of a pan will yield you thinner brownies and might alter the baking time.
TIPS FOR MAKING PRETZEL CRUST BROWNIES
Whipping the eggs and sugar excessively.
Like WHIP IT…whip it GOOD.
To get that crinkly top, and fudgy texture the eggs and sugar have to be whipped for several minutes, like 6 to 8 minutes.
DO NOT SKIP THIS STEP.
Gently folding in the melted chocolate with the eggs until just combined is Important, do not over mix at this step. Same goes for the flour and chocolate chips, gently fold with a spatula.
Be sure to keep an eye on your pretzel crust when you place it in the oven, If you leave it in too long it will burn and you will have to start over.
Ingredients
Pretzel Crust
- 4 oz pretzel twists
- 1 tbsp brown sugar
- 1/4 cup salted butter (melted)
Brownie Batter
- 7 oz bittersweet chocolate (chopped)
- 3/4 cup butter (room temp)
- 1/2 cup dark chocolate cocoa powder (unsweetened)
- 1 packet instant espresso or instant coffee
- 4 eggs (room temp)
- 1 1/2 cup brown sugar
- 1 tsp salt
- 1 1/4 cup flour
- 1 cup chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350F and grease and line an 8×8 or 9×9 pan with parchment paper.
- In a food processor, pulse the pretzels, 1TBS brown sugar, and ¼ cup of melted butter, until the crumbs start to form.
- Press crumbs in your lined baking pan to form a crust and bake for 8 minutes until set.
- Leave on the counter to cool.
- Place the butter and chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, gently folding in between, until fully melted. It shouldn’t take more than 60-90 seconds
- Once the chocolate is melted, fold in the cocoa powder, and espresso packet until smooth and set aside
- In a large mixing bowl, using a hand mixer, whisk together the eggs and brown sugar on high until white in color and frothy in texture.
- This will take roughly 6-8 minutes.
- With a spatula in a slow and steady stream add the chocolate to the eggs and gently fold.
- Gently add the flour and salt using a rubber spatula – careful not to over mix.
- Lastly, toss in your chocolate chips or extra chopped chocolate and incorporate it into the batter until just combined.
- Pour the batter into the prepared pan with your pretzel crust and bake for 30 minutes. Check the center with a toothpick to be sure they are set, the center should be set but not firm, and the toothpick should come out dirty but not wet.
- Let the brownies cool completely in the pan before removing and cutting, at least 30 minutes.
- Top the brownies off with a delicious scoop of ice cream and extra chocolate drizzle.
