Salted Caramel Pretzel Brownies

Base and caramel layer adapted from Butter Baking Brownie recipe is my own.

1 cup crumbed pretzels (this is easiest done in a food processor, but you could also crush them in a bag with a rolling pin or something!)
75 g butter , melted
1 tbsp brown sugar , packed
160 g unsalted butter
1 1/3 cup sugar
3/4 cup cocoa
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla essence
1/2 cup flour
1/2 teaspoon baking powder
Salted caramel
1 cup sugar (200g)
85 g (6 tablespoons) unsalted butter, cubed
½ cup cream (120ml)
1/2 -1 tsp table salt (according to your tastes)
1 teaspoon vanilla extract
sea salt for sprinkling

Pretzel Crust
Preheat the oven to 200°C and line a 20 x 20 cm tin with baking paper.
Mix together the crumbed pretzels, melted butter and brown sugar in a small bowl. Tip into the lined tin and spread out in an even layer, packing it down firmly.
Bake for 7-8 minutes, then remove to cool while you finish making the brownie.
Reduce the oven temperature to 180°C. Place the butter, salt, sugar and cocoa in a medium sized pot. Cook over a low heat until the butter is melted and it is completely combined. Do not let boil (if you do or it gets very hot, cool the mixture down in the fridge/freezer for 5 minutes before adding the remaining ingredients).
Add the eggs one at a time, stirring vigorously until the batter looks shiny and well blended. Stir in the vanilla essence.
Stir in the flour and baking powder until fully blended, and then mix vigorously for 30 seconds (about 40 strokes)
Spread the batter evenly over the crust in the tin. Bake for 25-35 minutes, or until a skewer inserted into the middle comes out slightly moist with batter. (a few crumbs is okay).

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