If you are an avid cook, you understand the draw of a great recipe. It tempts you with beautiful photos, a familiar ingredient list and the promise of a sense of accomplishment. If you resist, it continues to reel you in, nagging at the corners of your mind until you finally relent and pull out the mixing bowl. Salted caramel pretzel brownies from The Brick Kitchen did this to me. The flavors of rich chocolate and caramel contrasted by the salty crunch from the pretzels was too much for my poor undisciplined taste buds to handle so this weekend, I gave in and boy, was I sure glad that I did. They were as rewarding and delicious as I had imagined.
Salted Caramel Pretzel Brownie
Recipe from The Brick Kitchen
For the crust:
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!)
75g unslated butter, melted
1 tbsp brown sugar, packed
For the brownie:
160g 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
For the salted caramel:
1/2 cup water
1 1/2 cups caster sugar (330g)
90g unsalted butter, cubed
3/4 cup cream
1/2 -1 tsp table salt (according to your tastes)
1 teaspoon vanilla extract sea salt for sprinkling
For full recipe instructions, click here.
Image Sources:
