Here’s one thing you know about me by now: I love salt and chocolate. Make it a crunchy pretzel and an artisan chocolate and I’m done. Gone. Adios muchachas. Case in point: this fall I’ve blogged about Ombre Candy Corn Pretzels, pretzels dipped in melted chocolate, and Peanut Butter Chocolate Bark, which has chocolate, Reese’s Pieces and butterscotch chips. So when I was planning out what to make for this “in limbo” week between Thanksgiving and Dec 1, of course I leaned on one of my all time faves: the Salty Pretzel Brownie.
THE STEPS TO THE PERFECT SALTY PRETZEL BROWNIE
As I see it, there are 3 equally important steps:
- The Pretzel Bottom – a pretzel, sugar and butter crust
- The Brownie Top – the brownie itself, and its ganache
- Pretzels and Salt – the final touches
STEP ONE: BOTTOM’S UP
I almost had all of the ingredients in my pantry (bittersweet chocolate, natch!). Let’s start at the bottom with the pretzel crust and work our way up. Heat oven to 350°F (325°F for dark or nonstick pans).
Take your crushed pretzels, sugar and melted butter and mix in a medium bowl.
Press in ungreased 13×9-inch pan. Bake 8 minutes; cool 10 minutes. Meanwhile, work on the next step.
STEP TWO: THE BROWNIE TOP
STEP THREE: ADD PRETZELS AND SALT
Snyder’s of Hanover gets a huge shout out from me in all of my salty-and-sweet recipes.
Play with the shapes, there’s the waffle shaped pretzels, and the thin pretzel sticks might be fun, too. Place them on top of the ganache.
I was serious when I said this step is just as important as making the crust and the batter. Use a good sea salt, I used Maldon Salt, and sprinkled a layer on top of the whole pretzel topping. That is my favorite part as it nearly pops off the chocolate! Salterrific. (OK, that was bad… sorry).
Cut into 3-4 strips. Cut each strip crosswise into salty pretzel brownie squares. Step four: save one for yourself. Enjoy!
Photos by: Maria Hedrick Photography