Triple Chocolate Pretzel Brownies
Super rich and fudgy, with the perfect amount of crunch and just a hint of saltiness
Servings: 16
Ingredients
- 200 g dark chocolate I use 70%
- 175 g unsalted butter
- 150 g caster sugar
- 100 g light brown sugar
- 3 eggs XL
- 2 tsp vanilla extract
- 150 g plain flour
- ¼ tsp baking powder
- 100 g milk chocolate chips
- 100 g chocolate coated pretzels roughly chopped
- 16 chocolate coated pretzels to decorate
Instructions
- Preheat oven to 165°C/150° Fan/330°F
- Grease and line a 23cm square baking tin
- In a double boiler, melt the dark chocolate and butter. Put aside
- In a large bowl and using a balloon whisk, combine the sugars, eggs and vanilla
- Add the chocolate and butter into the mixture
- Sift the flour and baking powder over the mixture, then add the chopped pretzels and milk chocolate chips
- Gently fold this through until JUST combined (a few spots of flour is ok)
- Pour mixture into prepared pan and top with the 16 pretzels (one for each serve)
- Bake for 25 mins. Brownies can be a little gooey in the centre still. Don't overcook
- Allow to cool in the pan, before cutting into 16 squares°
Notes
- I cook my brownies in a conventional oven (no fan) at 165 celsius.
- Brownies will set more while they cool, so don't worry if they come out of the oven a little gooey.
- Place the unsliced brownies into the freezer for 10 minutes to make cutting easier and less messy.