STEPPED-UP: PRETZEL CRUST BROWNIES
I finally found a way to step-up the brownie. For more info visit http://www.alilcountrysugar.blogspot.com
Provided by Angie Walker @AngieWalker
Categories Cakes
Number Of Ingredients 15
Steps:
- Pretzel Crust: Mix first four ingredients together and press into a 11 x 7 1/2 baking dish lined with parchment paper. Preheat oven to 350 degrees F. In large bowl sift together flour, cocoa powder, baking powder and salt. Set aside. In a large bowl stir together butter and sugar. Ad and stir in vanilla and syrup. Add eggs, one at a time and mix well. Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter on top of pretzel crust. Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool brownies on counter 5 minutes. Place brownies, still in pan, into the fridge for 30 minutes to cool. Remove from fridge and finish cooling on counter. Once completely cooled, lift parchment paper and brownies from pan. Flatten the parchment paper and cut brownies into squares.
PRETZEL BROWNIE BARS
Layer brownies and pretzels for the perfect sweet-and-salty fudgy dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
- In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 15 g, TransFat 0 g
TRIPLE-LAYER PRETZEL BROWNIES
Think of a brownie pie with a pretzel crust and peanut butter-chocolate topping. Now stop thinking about it and make it happen. -Cathie Ayers, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 298 calories, Fat 18g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
PRETZEL CRUST FUDGE BROWNIE
This is a sweet chocolately salty caramely treat that will make you go yum. The salt from the pretzel crust and the sweet caramel layer are just the perfect addition to the brownie. This brownie seems a little denser that most brownies and is more fudgey. Three wonderful flavors all piled into one tasty treat. This recipe is a little labor intensive but well worth the results. Making it the night before and letting it set in the fridge is what I recommend. Enjoy
Provided by SK H @Soos
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 Degrees. Line a 9x13 pan with foil and spray lightly with a baking spray.
- For the crust melt the butter and either in a blender or food processor pulse the pretzels until they are like a sand texture. Combine the pretzels, sugar and melted butter, it will be crumbly.
- Pat the mixture into the foil lined pan.
- In a sauce pan or microwave melt the milk and carmels until smooth. Pour over the pretzel layer. Set the pan in to the fridge while you prepare the brownies.
- Melt the butter and chocolate chips in the microwave or in a double boiler. Stir until smooth. Add the sugar and vanilla and beat in the eggs one at a time. Add the flour and stir for about a minute until the batter becomes smooth and glossy(for about 1 minute).
- The batter will be thick but spoon it out and spread over the caramel which has cooled in the fridge.
- Bake for about thirty minutes until the middle is almost set.
- Very important refrigerate for one hour so that the caramel sets up or it will burn your mouth. Best if eaten the next day. Take the foil out of the pan after they have set up and cut into squares.
SALTED PRETZEL BROWNIES
Sprinkling flaky sea salt on brownies makes their bittersweet nature pop; it's the kind of flavor contrast that keeps you coming back for more (as if the brownies themselves weren't enough). Here, pretzels work in the same way, adding crunch and a toasty character as well. Hiding beneath the brownie batter, a graham cracker and crushed pretzel crust gives the bars a cookielike appeal run through with salted caramel notes. Go ahead and try to eat just one.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
- Make the crust: In a food processor, combine butter, graham cracker crumbs, crushed pretzels and egg white. Process until mixture is well blended. Transfer to prepared pan and press crumb mixture into an even layer on the bottom. Bake until deeply browned at the edges, about 14 to 17 minutes. Transfer pan to a wire rack to cool.
- Make the brownies: Raise oven temperature to 400 degrees. Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
- Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using.
- Scrape batter into an even layer on top of the crust. Top with pretzels and bake until the top is set and firm to touch, especially in the center, 20 to 25 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
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PRETZEL CRUSTED BROWNIES - PERSNICKETY PLATES
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4.8/5 (11)Total Time 35 minsCategory DessertCalories 89 per serving
- Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper, then lightly spray with non-stick spray and set aside.
- In a large bowl, prepare the brownie batter per the box (or use one of the scratch recipes I linked above)
- Melt the butter in either a microwave safe dish, or in a small saucepan over medium heat. Once melted, stir in the sugar until fully combined. Then, stir in the crushed pretzels.
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