Ever since I sprinkled my chocolate chip cookies with sea salt, it really opened my eyes to how much a little salt really brings out the sweet. That’s why I thought pretzels + brownies was a no-brainer. I made these for Mother’s Day, so that shows you how prompt I am with my blogging these days… But that’s neither here nor there. The moral of the story is, I made them a week & a half ago, they were delicious & a sweet/ salty combo is always a winner.
Keep pulsing the pretzels until you get crumbs, like the outside edges above (I kept a couple bigger pieces for added texture, but not too many or it will be crumbly)
Add a little color + sea salt!!
Pretzel Crusted Brownies
2013-05-22 20:11:54
Serves 12
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Cook Time
25 min
Crust
2 cups finely crushed pretzel crumbs
1 cup melted butter
Brownies
10 oz semi-sweet chocolate chopped or chips
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
3 eggs
3/4 cup AP flour
1 tsp sea salt
Instructions
Preheat oven to 350 degrees
Spray a 9 x 13 dish with nonstick spray or butter
Crust
Either crush pretzels in a zip lock bag or food processor to make fine crumbs
Mix pretzel crumbs & melted butter in a bowl until combined
Transfer to baking dish & press firmly to form crust
Brownies
Melt butter & chocolate in a sauce pan on low-medium heat (stirring occasionally)
In a medium sized bowl, combine flour & 1/2 tsp if the sea salt, set aside
Once chocolate is melted & smooth, remove from heat & cool for 8-10 minutes
Whisk in sugar & vanilla
Then whisk in one egg at a time, mixing after each addition
Fold in flour mixture
Once just combined, pour batter over pretzel crust
Smooth out the top & sprinkle lightly with sea salt (& topping if you choose)
Bake for about 25-30 minutes (until inserted toothpick is removed with moist crumbs)
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