Indulge in these decadent brownies that have got the most irresistible flavour and excellent crunch thanks to a pretzel topping.
- Prep time 25 minutes
- Total time 2 hours & 30 minutes
Preheat oven to 350°F. Mist 9-inch square cake pan with cooking spray; line with parchment paper, leaving overhang.
In large heatproof bowl set over saucepan of simmering water, melt together semisweet chocolate, unsweetened chocolate and butter, stirring occasionally, until smooth. Remove bowl from heat; whisk in sugar.
Whisk in eggs, 1 at a time; whisk in vanilla. Stir in flour and salt. Scrape into prepared pan, smoothing top. Arrange pretzels in rows over top.
Bake until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool completely in pan on rack.
Topping: In small microwaveable bowl, microwave caramels with 1 tsp water on high, stirring every 30 seconds, until melted; stir until smooth. Drizzle over brownies; sprinkle with salt (if using.) Lift out onto cutting board; cut into squares.
Test Kitchen Make-Ahead: Freeze the brownies for up to three weeks.
Test Kitchen tip: Stir half a cup of salted peanuts into the batter for crunch.
Makes 25 brownies
Nutritional facts PER BROWNIE: about
- Fibre 1 g
- Sodium 60 mg
- Sugars 11 g
- Protein 2 g
- Calories 169
- Total fat 10 g
- Potassium 24 mg
- Cholesterol 37 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
- Iron 9
- Folate 7
- Vitamin A 6