Outrageously Fudgy Pretzel Brownies
 
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These are hands-down the most outrageously chocolaty brownies I've ever made (and that is saying something). Dense, fudgy, intentionally underbaked perfection with a salty pretzel crunch in every bite. Brownie heaven for chocolate and pretzel lovers alike!
Author:
Yields: 16-20 brownies
Ingredients
  • 2 oz unsweetened baking chocolate
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup flour
  • 1/4 cup + 2 Tbsp cocoa powder
  • 1/2 tsp kosher salt
  • 2 cups dark chocolate chips (I used Ghriradelli 60%)
  • 1 cup broken pretzel pieces
Instructions
  1. Preheat oven to 350. Place a rack in the center of your oven, or slightly below if the top of your oven gets very hot. Drape parchment paper over a 9x13-inch baking dish and coat with baking spray.
  2. In a large heat-proof bowl, microwave the baking chocolate and butter in 30 second increments until melted, stirring as necessary.
  3. Remove from microwave and stir in the sugar. Once thoroughly combined, stir in the eggs and vanilla. Mix in the flour, cocoa powder, and salt, followed by the chocolate chips.
  4. At this point, it is optional to dip a couple pretzels in the brownie batter. I say "optional" because of the whole raw egg thing. But really, if you're OK with that, just do it. It's part of the recipe!
  5. Spread the batter into the baking dish. Top with pretzel pieces and gently press them down onto the batter. Bake for 35 minutes (for gooey underbaked brownies) or until they reach your desired done-ness.
  6. Cool completely in dish on a wire rack. Remove from dish using the parchment paper, cut into squares, and serve.
Notes
Adapted from Food & Wine via Tasty Kitchen.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/outrageously-fudgy-pretzel-brownies/