I’m all for versatility but of all the traybake possibilities, brownies are without any doubt my winner. I’ve been so busy with Made to Orders and other exciting cake projects recently that it’s felt like things have got a little too ‘cakey’ (if that is EVER at all possible).
Don’t get wrong there is nothing wrong with life being too ‘cakey’, if that ever happened I’d be out of a hobby, but sometimes I just feel like that’s all I’m ever baking. So this afternoon I decided to bake for me, and before I knew it, *poof* there were Brownies in the oven, Salty Pretzel Brownies to be precise.
I absolutely love the combination of sweet and salty and I know I’m not alone, so when I made these I literally couldn’t wait to share them with you.
The recipe is super easy, and quick enough to know you can have them made, baked and in your mouth within the hour…if you’re speedy!
Makes | 16 squares
Preparation time | 15 minutes
Baking time | 35-40 minutes
250g unsalted butter, cut into small pieces, plus more for pan
200g good-quality dark chocolate chocolate, coarsely chopped
85g all-purpose flour
80g coco powder
1/2 tsp baking powder
1/4 tsp salt
300g granulated sugar
3 large free-range eggs
2 tsp pure vanilla extract
Preheat oven to 180 degrees C and line a greased 8-inch square baking pan with parchment paper, allowing 2 inches to hang over sides.
To create the batter, put butter and chocolate in a heatproof medium bowl set over a pan of simmering water and stir until melted.
While this cools whisk together flour, coco powder, baking powder, and salt in a separate bowl, and set aside.
Then add the sugar and eggs into the cooled chocolate mixture, whisking to combine. (remember to ensure the chocolate is cool so the eggs don’t begin to cook). Stir in the vanilla then add the flour mixture folding until well incorporated.
Pour into your prepared tin and spread out evenly into the corners. Lay some salty pretzels across the batter (enough to give you a whole pretzel with each slice) then sprinkle broken pretzels and Ritz biscuits all over to fill the gaps. At this stage you are welcome to add as many more salty snacks as you like, just be wary of choosing things that wont burn when baked.
Bake for about 35-40 minutes then let it cool slightly in pan, about 15 minutes. Lift out brownies and let cool completely on a wire rack before cutting into squares.