Salted Caramel Pretzel Topped Fudgy Brownies

These dense, rich, fudgy tarts are crowned with pretzels and salted caramel sauce, making them the integral salty-and-candy treat. They’re as speedy and easy as a boxed blend, and the brownie batter is whisked collectively in a single bowl. Make your own salted caramel sauce, or store time and use a fave storebought. The muffins are wet, smooth, and very chocolaty without being overly sweet. The crunchy pretzels upload a salty element along side crunch and texture. The glistening, buttery salted caramel sauce balances the one-of-a-kind flavors and enhances both the muffins and the pretzels. It’s the proverbial icing at the cake because the whole thing tastes better dripping in caramel sauce.

The ironic part of these ultra-fudgy, rich brownies is that the recipe makes use of cocoa powder, no longer melted chocolate. I used to suppose that cocoa powder truffles have been not as good as cakes made with (more high priced) melted chocolate, but I’ve been verified incorrect.

After making the smooth brownie batter, I crowned it with pretzels. I used 6 small luggage of airplane pretzels that i found in my pantry. I don’t realize how i stopped up with such a lot of baggage of Southwest’s and Delta’s greatest, but they taste manner better on the brownies than they’ve ever tasted in my cramped seats.

INGREDIENTS

Salted Caramel Sauce

• 1/4 cup half-and-half or cream
• 1 tablespoon unsalted butter
• about 12 caramels, unwrapped (or about 5 ounces, or a half package) Werther’s Original® Baking Caramels
• 1/2 teaspoon salt, or to taste
• Note – If using storebought caramel sauce to save time, use about 2/3 cup to 3/4 cup (just eyeball it)
• Brownies
• 10 tablespoons unsalted butter (1 1/4 sticks), melted
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tablespoons brewed coffee (leftover from the morning brew is fine), optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
• 1 tablespoon vanilla extract
• 3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Hershey’s natural)
• 1 teaspoon instant espresso coffee granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
• 1/4 teaspoon salt, optional and to taste
• 1/2 cup all-purpose flour
• 1 cup mini-pretzels or pretzels Salted Caramel Sauce – In a medium saucepan, integrate cream, butter, and heat over medium-low warmth to melt butter and until aggregate is simmering, stirring regularly.
• add the caramels, salt, and stir often till melted. Take pan off the heat; set apart while making ready the brownie batter.

INSTRUCTIONS

1. Brownies – Preheat oven to 350F. Line an 8-by using-8-inch baking pan with aluminum foil leaving overhang on the perimeters, spray with cooking spray; set apart.
2. In a large, microwave-safe bowl, add the butter and warmth on excessive energy to soften, approximately 1 minute. allow butter to chill momentarily so that you don’t scramble the eggs.
3. Upload the eggs, sugars, elective coffee, vanilla, and whisk to combine.
4. Add the cocoa powder, elective coffee granules, non-obligatory salt, and whisk to combine. if your cocoa powder is lumpy, it can take a pair minutes of vigorous whisking.
5. Add the flour and stir until just combined, don’t overmix.
6. Turn batter out into prepared pan, smoothing it gently with a spatula or knife. Batter could be very thick and fudgy so take your time to paintings it into the corners of the pan.
7. upload the pretzels in a good, flat layer over the brownie batter.
8. Drizzle the caramel sauce over the pinnacle in an excellent zigzag sample. The entire surface of the pan gained’t be completely covered in caramel sauce, however even as baking, the sauce thins out, melts, and ultimately covers the complete pan.
9. Bake for about 26 to twenty-eight mins, or till carried out; don’t overbake (I baked for 26 half mins). A toothpick inserted in the middle should come out more often than not easy, however will probably have some moist crumbs, but no batter. The caramel sauce will by no means ‘installation’ so ensure to look at the brownie portion, now not the caramel portion, while glancing at your toothpick.
10. Permit truffles to relaxation for at the least 1 hour, or in a single day, before lifting out with foil overhang and slicing. It’s very essential to let them cool well to give the caramel a danger to soak in. whilst reducing, I used a massive serrated knife. The knife needs to pierce the pretzels, and it’s inevitable that the truffles gets a chunk squished and messy inside the cutting manner; embrace it. tarts will keep airtight at room temperature or fridge for up to at least one week, or inside the freezer for up to 6 months. a few people prefer to shop rich truffles like this inside the refrigerator and serve them slightly chilled.
11. INSTRUCTIONS
12. Salted Caramel Sauce – In a medium saucepan, combine cream, butter, and heat over medium-low heat to melt butter and until mixture is simmering, stirring frequently.
13. Add the caramels, salt, and stir frequently until melted. Take pan off the heat; set aside while preparing the brownie batter.
14. Brownies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
15. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
16. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
17. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
18. Add the flour and stir until just combined, don’t overmix.
19. Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
20. Add the pretzels in an even, flat layer over the brownie batter.
21. Drizzle the caramel sauce over the top in an even zigzag pattern. The entire surface of the pan won’t be completely covered in caramel sauce, but while baking, the sauce thins out, melts, and ultimately covers the whole pan.
22. Bake for about 26 to 28 minutes, or until done; don’t overbake (I baked for 26 1/2 minutes). A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The caramel sauce will never ‘set up’ so make sure to examine the brownie portion, not the caramel portion, when glancing at your toothpick.
23. Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. It’s very important to let them cool properly to give the caramel a chance to soak in. When slicing, I used a large serrated knife. The knife needs to pierce the pretzels, and it’s inevitable that the brownies will get a bit squished and messy in the slicing process; embrace it. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. Some people prefer to store rich brownies like this in the fridge and serve them slightly chilled.

source https://sarahqueenkitchen.blogspot.com/2018/10/salted-caramel-pretzel-topped-fudgy.html

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