Monday, October 21, 2013

Chocolate Drizzled Pretzel Brownies

Chocolate covered pretzels pair up with brownies for a truly beautiful and delicious treat. Whether you make these for a bake sale, wrap them up as a teacher gift, or simply serve them to the friends and family you love- this brownie recipe is sure to be a hit!

Chocolate Drizzled Pretzel Brownies
((Printable Recipe))

1/2 cup unsalted butter
1/3 cup semi sweet chocolate chips
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1/3 cup dark cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
-- For the topping:
12 mini pretzel twists
1/4 teaspoon coarse sea salt
1/3 cup semi sweet chocolate chips
1/3 cup white chocolate chips
1/2 teaspoon vegetable oil, divided

1. Preheat your oven to 350 degrees F. Grease an 11 x 7- inch baking dish.

2. In a medium sized mixing bowl, stir together the cocoa powder, flour, salt, and baking powder with a whisk.

3. Melt the butter and add to a large mixing bowl, Add 1/3 cup semi sweet chocolate chips and stir with a whisk until they begin to melt. Add the sugar and whisk until combined. Add the vanilla and whisk in the eggs, one at a time. Stir in the dry ingredients.

4. Pour the batter into your prepared pan**. Top with the pretzels, leaving space between each pretzel to cut the brownies out around them. (Each brownie will have one whole pretzel.) Top lightly with a sprinkle of coarse sea salt.

5. Bake for 20-25 minutes. Remove them form the oven when the center is still slightly underdone and allow them to cool completely on a cooling rack.

6. In two separate bowls, melt the white chocolate chips and semi sweet chocolate chips in the microwave or on the stove top in a double boiler. To each bowl, add 1/4 teaspoon vegetable oil. Stir until smooth. In two separate zipper bags, pour in the chocolates. Snip the end off of the white chocolate and drizzle* over the brownies. Finish off the brownies by drizzling them with the semi sweet chocolate.

* I like to do this after the brownies are cut. Place the brownies on a cooling rack that is hanging over a sink and drizzle with the chocolates.

** To get a really clean cut brownie, line the pan with foil and spray with cooking spray. Cool in the pan on a cooling rack and then cool further in the refrigerator. When the brownies are firm, flip them upside down on a cutting board and peel off the foil. Place a cutting board on top of them and flip them right side up. Take a large chef's knife and cut off the edges to make all the sides of the brownie nice.

Makes: 12 brownies

Linked to: Weekend Potluck

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