Chocolate-Covered Pretzel Brownies
Ingredients
Pretzel Layer
- 2 1/2 cup pretzel sticks crushed*
- 3 tbsp brown sugar
- 1/2 cup unsalted butter melted
Brownie Layer
- 1/2 cup unsalted butter
- 4 oz unsweetened chocolate
- 4 large eggs
- 1/4 tsp salt
- 2 cups sugar
- 1 tsp vanilla
- 1 tsp coffee extract (or 1 tbsp or brewed coffee)
- 1 cup all-purpose flour
Chocolate Layer
- 3 oz semi-sweet chocolate (baking bar works better than chips)
- 1 tbsp butter
- 1 tbsp milk
- 1/2 tbsp sea salt optional
Instructions
Pretzel Layer
- Mix melted butter with brown sugar. Stir in crushed pretzels until moist. Set aside.
Chocolate Layer
- Add chocolate, butter, and milk to a microwave safe bowl. Microwave until melted, cooking in 30 second increments. Drizzle over cooled brownies. Top with sea salt, if desired.
Brownie Layer
- ***If you rather use a different brownie recipe, go for it. Meet me back at step 5 to add in the pretzel topping.***
- Preheat oven to 350. Grease a baking pan.
- Melt 1/2 cup of butter and unsweetened chocolate together in the microwave, stirring after each 30 second increment. Let this mixture cool!
- Beat eggs and salt until foamy. Gradually add in sugar, vanilla, and coffee, beating until thick. Very gently, add in chocolate mixture, then flour.
- Pour batter into greased pan. Tap pan against the counter to release any air bubbles, then sprinkle pretzel mixture on top. Bake for 25 minutes or until a toothpick comes out clean. (Or follow instructions on your recipe.)
- Promptly after removing from oven, top brownies with chocolate layer. Let cool completely in the pan.
Notes
Brownies are good right away but will taste even better after two hours when the chocolate topping has hardened. Place in fridge to speed up the process.
