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: I’ve blogged about Ombre Candy Corn Pretzels, pretzels dipped in melted chocolate, and Peanut Butter Chocolate Bark, comprised of chocolate, Reese’s Pieces and butterscotch chips. Nothing easier to make on the Monday before Thanksgiving than 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 like Maldon, and sprinkle 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