Cindy "TheSweetNerd" Rodriguez 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!
OUR FAVES
- Scharffen Berger Chocolate
- Snyder’s of Hanover Pretzels
- Maldon Salt
- Nielsen-Massey Vanilla
Photos by: Maria Hedrick Photography
Crust 1/2 cup butter or margarine, melted Brownies 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) 1/3 cup plus 1 tablespoon unbleached all purpose flour Ganache 12 ounces bittersweet chocolate, finely chopped Crust 1Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. 2Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes. Brownies 1Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. 2 Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. 3Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). 4Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. 5Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan. 6Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. 7Cut into 4 strips. Cut each strip crosswise into 4 brownies. Ganache 1Stir the coconut milk and maple syrup together in a small saucepan and bring to a gentle boil. 2Pour this mixture over the chocolate and stir until all of the chocolate is melted. 3Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.Ingredients
Directions
By 
LET’S BAKE TOGETHER!
Don’t Miss A Recipe
So yum! Thanks for the quick and easy sweet fix!
It is easy, Tessa. A sure win.
Pretzels have ALWAYS been my favorite salty snack but brownies have always been one of my not so favorite… I’m thinking combining the two would be amazing for that sweet and salty combo. Def going to try this!
I love pretzels too (obviously). I have a few other fun pretzel recipes on the blog. You can search “pretzel” and you’ll find them. Check ’em out when you have time.
Salt and chocolate lover – me and you both, girlfriend! Can’t be that combo! These brownies look so good! How awesome for gifting! Though, I’d have a hard time letting go of them 😉
Absolutely – me too. Good luck gifting!
Love this sweet and salty combo! I would love to try and figure out how to make a gluten-free version of this. Any suggestions?
Gluten free flour is a fine substitute. I like King Arthur or Bob’s Red Mill, both easily available.
Oh my goodness! These look amazing! Why are these not in my kitchen right now?! I must have these!
I don’t know! You should make them – they’ll be gone quickly.
The salty and chocolate combination is the perfect taste for a delicious treat. A great idea for a treat during the holiday season. They look great with the pretzel on top. Delicious.
Thanks Helen!
What a great combination between sweet and salty! These would go down well in my house!
Hope you can try it. 🙂
I just have to say – these are some of the prettiest brownies I’ve seen this holiday season! Loving the pretzel + chocolate + seal salt combo – my tastebuds are tingling just thinking of these!
Thanks Shashi. That combo is a huge fave of mine, too.
The perfect mix- love these! Definitely saving this guy for a rainy day (aka the next time I crave chocolate).
If you’re like me it’ll be long before a rainy day! Thanks Karly.