SALTED PRETZEL BROWNIES
Provided by Ree Drummond : Food Network
Time 2h40m
Yield 12 to 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
- Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
- Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top.
- Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares.
GOOEY CHOCOLATE SALTED CARAMEL PRETZEL BROWNIE
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Whisk together the brownie mix and cayenne in a large bowl. Add the vegetable oil, eggs and 1/2 cup water and stir until just combined; do not overmix. Stir in the crushed pretzels. Spread the mixture in the prepared dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted about 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack.
- For the caramel: Put the sugar in a small saucepan, drizzle with 2 tablespoons water and set over medium heat. Cook, without stirring, until the sugar melts. Continue to cook, swirling the pan occasionally so the edges don't burn, until the sugar syrup is a dark amber, about 8 minutes.
- Whisk in the butter, then the cream. Return to a simmer, just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a spouted glass measuring cup and let cool until the mixture is thick enough to drizzle, 3 to 4 minutes.
- Drizzle the caramel over the brownies and sprinkle lightly with the coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve topped with whipped cream.
SWEET AND SALTY PRETZEL BROWNIES
It's quick and easy to dress up a Betty Crocker® brownie mix and canned frosting to make these irresistible treats!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake 8 minutes. Cool 20 minutes.
- In medium bowl, stir brownie mix, contents of chocolate syrup pouch (from brownie mix box), water, oil and eggs until blended. Carefully spread batter over cooled crust.
- Bake 19 to 22 minutes or until toothpick comes out almost clean. Cool completely on cooling rack, about 1 hour.
- Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and nuts. Cut into 4 rows by 6 rows.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 310 mg, Sugar 26 g, TransFat 1 1/2 g
SWEET AND SALTY BROWNIES
Create a dessert that's the perfect balance of sweet and salty by adding pretzels, caramel bits and honey-roasted peanuts to Betty Crocker fudge brownie mix.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 5
Steps:
- Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
- Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
- Bake and cool as directed on box. Cut into 6 rows by 6 rows.
Nutrition Facts : ServingSize 1 Serving
SWEET & SALTY PRETZEL BROWNIES
I found this amazing recipe in Woman's Day magazine. Trust me this recipe is delicious, rich and decadent. It has slightly more of a candy bar texture than brownie. It reminds me of a Take 5 candy bar. I made this for Mother's Day and everyone thinks I'm genius. Baking time includes refrigeration.
Provided by Julie421511
Categories Candy
Time 1h40m
Yield 36 brownies
Number Of Ingredients 6
Steps:
- You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.
- Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.
- Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.
- Fold in 2 cups of pretzels.
- Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.
- Cover and refrigerate at least 1.5 hours or until firm.
- Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.
- Enjoy!
Nutrition Facts : Calories 161.7, Fat 7, SaturatedFat 4, Cholesterol 6.8, Sodium 314.5, Carbohydrate 23.8, Fiber 1.6, Sugar 4.1, Protein 3.1
SWEET AND SALTY PRETZEL BROWNIES
Being a pretzel freak, and also loving the sweet/salty taste of baked goods, these are a favorite of mine. Got this out of a Woman's Day magazine.
Provided by CoffeeB
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Line a 9x9 square baking pan w/foil extending 2 inches above sides of pan.
- Melt both chocolates and the butter in a large bowl in the microwave stirring often.
- Remove and stir in cracker crumbs (2 cups) and milk until blended.
- Fold in 2 cups pretzels.
- Spread in baking pan.
- Lay remaining pretzels on top.
- Cover and refrigerate at least 1 1/2 hours or until firm.
- Lift foil by ends onto cutting board.
- Cut into 6 strips, then cut each strip into 6 squares.
Nutrition Facts : Calories 161.6, Fat 7, SaturatedFat 3.9, Cholesterol 6.8, Sodium 315.4, Carbohydrate 23.8, Fiber 1.6, Sugar 4.1, Protein 3.1
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