Salted pretzel brownies with caramel sauce

Honestly, these salted pretzel brownies are the easiest to make. They’re dark and very fudgy with salted pretzels and a gleaming caramel sauce.

Salted pretzel brownies|caramel sauce

You can be miserable before you eat a brownie and quite possibly after, but while you’re eating these brownies, you’ll be completely happy.  I say, everything in moderation, even moderation. The salted pretzel topping gives it crunch and personality, the salt acting to counter the sweet toffee sauce.

The recipe is very adaptable. Add your favourite chopped nuts (pecan and walnuts work well) or chucks of milk chocolate, in which case I’d leave out the pretzels and caramel sauce. These brownies make the best indulgent dessert, served warm with a good vanilla ice cream.

Salted pretzel brownies with caramel sauce

 

Salted pretzel brownies with caramel sauce
Makes: 16 squares

 

  • 125g butter
  • 100g 85% dark chocolate ( I used Lindt)
  • 125g muscovado sugar
  • 100g castor sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 80g all purpose flour
  • 5g cocoa powder (1 tablespoon)
  • a pinch of salt
  • 1 small bag of salted pretzels
Sticky toffee caramel sauce
  • 100g castor sugar
  • 40g butter
  • 125ml cream
  • a pinch of salt
  1. Preheat the oven to 180ºC. Grease and line an 18cm square baking tin with parchment paper. Cut the paper slightly longer than the tin so that you can create two ‘handles’ to lift the brownies out when cooked.
  2. Place the butter and chocolate in a saucepan over a very low heat and stir until the chocolate and butter are melted and glossy.
  3. Don’t overheat as the chocolate will burn and seize. This process can also be done in a double boiler.
  4. Take the saucepan off the heat. Add the muscavado sugar, castor sugar and vanilla.
  5. Whisk in the eggs, one at a time, beating well after each addition.
  6. Sift in the flour, cocoa, and salt. Stir until the flour is incorporated. Spread evenly into the tin and smooth over with the back of a spoon.
  7. Stud the batter with the pretzels and give the tin a hefty bang on the counter top to get rid of any air pockets. Bake for exactly 25 minutes.
  8. Allow the brownies to cool for at least 30 minutes before removing from the tin. Cut into squares or rectangles. Store in an air-tight container.
  9. To make the caramel sauce, place the castor sugar in a small saucepan over a medium high heat. Do not stir until the sugar starts to form pools of liquid.
  10. Swirl the pan to ensure that the sugar does not burn. Once the caramel is a deep amber colour, add the butter, followed by the cream.
  11. The caramel will seize up slightly, but allow it to simmer for about 5-7 minutes, Once the sauce is smooth and thickened, add a pinch of sea salt and stir through.
  12. Cool slightly before pouring into a heat- proof jug to serve.

For a gluten free option, these cashew nut brownies are healthy and delicious!

Gluten free cashew nut brownies | Recipe development | Woolworths | Food 24 |

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