Sweet and Salty Brownies
Fudgey brownies topping with pretzels covered in caramel. Mmmm.
Ingredients: Brownies (Where I found the recipe)
10 tablespoons unsalted butter
1 and 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 rounded teaspoon salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Salted Caramel from here
1 cup granulated sugar
6 tablespoons salted butter, cut into 6 pieces
1/2 cup heavy cream
1 teaspoon salt
Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.
Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)
Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.
Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.
When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.
Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge. Before putting on caramel, lay pretzels across the brownies.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down for about 5 minutes before pouring over the pretzels. Then add more pretzels to the top (it doesn’t matter if they’re broken or not.)