Pretzel Bottom Caramel Brownies (Print Version)
# Ingredients:
→ Pretzel Base
01 -
100 grams pretzels, finely crushed
02 -
30 grams granulated sugar
03 -
80 grams unsalted butter, melted
→ Brownie Layer
04 -
120 grams unsalted butter
05 -
200 grams high-quality dark chocolate, chopped
06 -
100 grams granulated sugar
07 -
100 grams brown sugar
08 -
3 large eggs, at room temperature
09 -
1 teaspoon vanilla extract
10 -
15 grams dutch processed cocoa powder, sifted
11 -
80 grams all-purpose flour
12 -
0.5 teaspoon salt
13 -
optional: 50 grams chopped dark chocolate
14 -
optional: 50 grams chopped milk chocolate
→ Caramel Topping
15 -
200 grams granulated sugar
16 -
90 grams unsalted butter, cut into pieces
17 -
80 grams heavy cream
→ Finishing
18 -
Flaky sea salt, to garnish
# Instructions:
01 -
Preheat oven to 180°C. Line a 20 x 20 cm baking pan with parchment paper.
02 -
Crush pretzels in a food processor or with a rolling pin inside a zip-top bag. In a bowl, combine pretzel crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Refrigerate while preparing brownie layer.
03 -
Melt unsalted butter in a saucepan over medium heat. Remove from heat and add chopped dark chocolate, stirring until smooth. Allow to cool. In a bowl, whisk together flour, sifted cocoa powder, and salt. In a separate bowl, use an electric mixer to beat eggs, granulated sugar, brown sugar, and vanilla extract for 5 minutes until pale and fluffy. Pour in cooled chocolate mixture and beat for 1 minute. Fold in dry ingredients using a rubber spatula until just combined. Gently fold in chopped chocolate if using. Do not overmix; batter will be thick.
04 -
Remove pan from fridge. Spread brownie batter evenly over pretzel base. Bake for 25 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs. Cool slightly while preparing caramel.
05 -
In a medium saucepan over medium heat, heat granulated sugar, stirring constantly with a wooden spoon until melted. Immediately add butter and whisk until fully incorporated; mixture will bubble. Stir until butter is melted. Gradually pour in heavy cream, whisking to combine. Allow caramel to boil for 1-2 minutes, then remove from heat and cool for 5 minutes.
06 -
Pour warm caramel evenly over the brownie layer. Cool completely in the pan for 6-7 hours or preferably overnight before cutting. If desired, garnish with flaky sea salt before serving.
# Notes:
01 -
Cool brownies thoroughly before slicing to achieve clean layers and optimal texture.