Tuesday, March 6, 2012
You knew I wouldn't leave you hanging on those brownies, right? These brownies are fudgy but the pretzels provide a nice balance and hint of saltiness and crunch for another level of taste and texture. What I really liked was they way they balanced nicely with the Peanut Butter Chocolate Chip Cookie Bars on the dessert table. While those bars were crisp and dominated by the peanut butter with a chocolate chip kicker, these brownies are soft and rich with a salty, crunchy punch. I had few of these left, so I figure they were a hit!
Remember the 50 Tea Sandwiches booklet from Food Network Magazine that I used to make the various tea sandwiches for the baby shower? Well, in February 2012 for their Chocolate Issue, they published a 50 Brownies booklet and it is chock full of delicious and tempting brownies in lots of (well, 50!!) flavors. One slight tweak I made to the original recipe was exactly where I layered the pretzels. The recipe suggested just lining the bottom of the pan with pretzel sticks and pouring the brownie batter over top. Concerned that the pretzels would fall right off the bottom when I cut them into squares, instead I put a thin layer of brownie batter on the bottom of the pan, then layered in pretzels upon which I poured the remaining brownie batter. Perfect and delicious and a wonderful twist on the traditional fudge brownie.
2 cups semisweet chocolate chips
1/2 cup butter
3/4 cup brown sugar, packed
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 cup pretzel sticks
In a medium saucepan, melt chocolate chips and butter over a low heat, stirring often.
Remove from heat and which in both sugars until smooth; cool slightly.
Whisk in eggs, one at a time, and vanilla until incorporated.
Stir in flour and salt until combined.
Spread a thin layer of batter over the bottom of a greased or foil-lined 9 x 13 inch pan.
Press an even layer of pretzel sticks on top of batter. Pour remaining batter evenly over the pretzel layer.
Bake at 325 degrees F for 45 minutes or until a tester/toothpick inserted in the center comes out clean.
Cool pan completely on wire rack. When cool, cut into squares.
Makes 24 brownies.
The Cookie Princess
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