Fudgy Caramel Pretzel Brownies
I’ve been dreaming of these brownies for a long, long, lonnnng time. I had the idea for them about two days before my oven decided his time was up and thusly chose to leave this cruel, cruel world.
I swear it happened the day after I started measuring him for his replacement.
6 weeks ago.
That’s right, I am on my seventh week without a stove in my house. Seven weeks. For any average person, that’s a mighty long time. For a food blogger, that’s an eternity. For ME, it’s true torture. I’ve baked in my countertop oven for the most part, but I’ve also trekked over to my parent’s house and taken over their oven as well. That’s where I finally brought these brownies to fruition.
Fudgy Caramel Pretzel Brownies.
Sweet and salty, gooey, chewy, and undeniably chocolaty.
They are a breeze to throw together, and you, too, can be in brownie bliss in under an hour. I highly recommend it!
Fudgy Caramel Pretzel Brownies
Rating: 5
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16-20 Brownies
Ingredients
10 Tablespoons butter
3 ounces Dark Chocolate Chips (I used Nestle)
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla
1 cup All Purpose Flour
2 tablespoons pulverized pretzels (pulverize before measuring)
2 tablespoons Unsweetened Cocoa Powder (I used Nestle)
1/2 cup dark chocolate chips (I used Nestle)
About 20 crushed pretzels
About 20 Rolo candies, chopped
Instructions
Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
In small bowl, sift together cocoa, flour and pulverized pretzels. Add mixture to rest of batter. Do not overmix. Stir in chocolate chips, crushed pretzels and Rolo candies.
Pour batter into prepared baking pan.
Bake for 35-40 minutes, or until brownies are set in center. Remove from oven. Allow to cool, serve and enjoy!
As you read this I am in my kitchen, most likely, painting the walls in a panic before tomorrow’s installation of my new appliances. I have a bunch of them coming! Unfortunately…the range isn’t one of them. I know, right?? Supposedly, it MAY be here in around a week.
I won’t be holding my breath.
I know I can survive another week on cereal and Toaster Streudel. Besides, Seven is spending the week in West Virginia with Jon’s parents (his first “alone” visit away from home – pray for his grandparents) – so, I don’t have to feel guilty about not cooking.
Speaking of not cooking – my friend Brandi of BranAppetit came up yesterday with her husband and brought DINNER. Great dinner, in fact. Not only that, they helped us paint the accent wall in the kitchen – well, Nick painted it while the rest of us watched and cheered him on. Awesome friends – thank you B!
Another thing that’s awesome? CakeSpy interviewed me on her blog today! If you’ve not familiarized yourself with the most unicorn and rainbow filled life of Jessie the CakeSpy, you don’t know what you’re missing!! Head on over and check it out!
Until next time kiddos, have a great day!
(And this is me subconsciously begging you to Pin and Stumble this post. DoooooItttttttt. PS – if that works, I’m going to practice the same voodoo on the shipping company who has my new range and my backordered cabinets.)
