These Sweet And Salted Pretzel Brownies are so rich and decadent! If you love desserts, you’ll love the sweet/salty combination that makes them perfect.
This is one of my favorite brownie recipes because of the texture of the delicious pretzel crust and the perfect blend of flavors. It’s the salty-sweet brownie of your dreams! I know that it’s easier to just get a box mix, but making it at home because it’s easier to customize and I love using unsweetened chocolate on mine. Keep reading to find out why this might become your new favorite treat!
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Kitchen Tip
- The addition of instant espresso powder adds a nice depth of flavor.
- Use a microwave-safe bowl if you want to melt the chocolate and butter using a microwave instead of a medium saucepan that was used in this recipe.
What To Serve with Sweet And Salted Pretzel Brownies
- Your favorite ice cream – I highly recommend adding a scoop of vanilla ice cream on top of your brownie!
- Milk
- Coffee
- Homemade caramel sauce
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 15 brownies
Ingredients for Sweet And Salted Pretzel Brownies
- 2 4 oz. sticks of butter, diced
- 6 oz. dark chocolate, roughly chopped
- 1/4 c. unsweetened cocoa powder
- 1-1/2 c. sugar
- 1 teaspoon vanilla extract, pure
- 3 large eggs
- 1-1/4 c. all-purpose flour
- 1/2 t. instant espresso powder
- 1/2 c. dark chocolate chips
- 1 c. mini pretzels, divided
Supplies Used
- Instant Espresso Powder
- Airtight container (for your leftovers)
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How To Make Sweet And Salted Pretzel Brownies
Step #1. Preheat the oven to 350° degrees F and line a 9×13-inch baking pan with a piece of parchment paper.
Step #2. Add butter and chocolate chunks to a medium saucepan and melt over low heat.
Step #3. Stir in the cocoa powder and whisk to dissolve the cocoa in the warm, melted chocolate mixture.
Step #4. Remove from heat and stir in the sugar and vanilla.
Step #5. Add the eggs, one at a time, whisking constantly between each addition using a rubber spatula.
Step #6. Get your dry ingredients. Fold in the flour, instant espresso powder, and dark chocolate chips.
Step #7. Lightly crush half of the crunchy pretzels using a rolling pin. Fold these into the rest of the brownie batter.
Step #8. Pour batter into the prepared baking pan. Make sure it has an even layer.
Step #9. Arrange the remaining pretzels on top of the brownie mixture.
Step #10. Bake until brownies are mostly set, yet slightly gooey in the middle. Do this for 40-45 minutes.
Step #11. Start checking doneness at 35 minutes with a toothpick by sticking it up to the bottom of the pan. It should come out clean with moist crumbs and not completely dry.
Step #12. Allow the brownies to cool completely by placing them on a wire rack before slicing and serving. Enjoy!
More Desert Recipes To Try Next Time
If you enjoyed this hearty meatball soup, you might want to try these other delicious recipes:
- Angel Food Cake
- Cherry Pecan Ice Cream
- Blueberry Maple Crisp
- Chocolate Chip Cookies with Walnuts
- Boozy Chocolate Truffles
- Chocolate Covered Strawberries
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Sweet And Salted Pretzel Brownies
Ingredients
- 2 4 oz. sticks of butter , diced
- 6 oz. dark chocolate , roughly chopped
- 1/4 c. unsweetened cocoa powder
- 1-1/2 c. sugar
- 1 teaspoon vanilla extract pure
- 3 large eggs
- 1-1/4 c. all-purpose flour
- 1/2 t. instant espresso powder
- 1/2 c. dark chocolate chips
- 1 c. mini pretzels , divided
Instructions
- Preheat the oven to 350° degrees F and line a 9x13-inch baking pan with a piece of parchment paper.
- Add butter and chocolate chunks to a medium saucepan and melt over low heat.
- Stir in the cocoa powder and whisk to dissolve the cocoa in the warm, melted chocolate mixture.
- Remove from heat and stir in the sugar and vanilla.
- Add the eggs, one at a time, whisking constantly between each addition using a rubber spatula.
- Get your dry ingredients. Fold in the flour, instant espresso powder, and dark chocolate chips.
- Lightly crush half of the crunchy pretzels using a rolling pin. Fold these into the rest of the brownie batter.
- Pour batter into the prepared baking pan. Make sure it has an even layer.
- Arrange the remaining pretzels on top of the brownie mixture.
- Bake until brownies are mostly set, yet slightly gooey in the middle. Do this for 40-45 minutes.
- Start checking doneness at 35 minutes with a toothpick by sticking it up to the bottom of the pan. It should come out clean with moist crumbs and not completely dry.
- Allow the brownies to cool completely by placing them on a wire rack before slicing and serving. Enjoy!
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