Salted caramel pretzel brownies

• Vegetarian

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 2 cups Brown sugar, lightly packed
  • 330 g Caster (superfine sugar
  • 455 g Dark chocolate
  • 7/8 cup Plain flour
  • 1 tsp Salt
  • 1 Sea salt
  • 1 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Pretzels

• Dairy

  • 150 g Butter, unsalted
  • 3/4 cup Butter, unsalted
  • 180 g Cream

• Liquids

  • 125 g Water

Found on butterbaking.com

Ingredients

• FOR THE PRETZEL BASE:
• 1½ cups crumbled pretzels
• 60g unsalted butter, melted (2 oz)
• 2 tbsp brown sugar, packed
• 1 tbsp maple syrup
• FOR THE BROWNIE:
• ¾ cup unsalted butter (170g, 6 oz)
• 455g dark chocolate, roughly chopped (1 pound)
• 5 eggs
• 2 cups brown sugar, lightly packed (395g, 14 oz)
• 1 tsp salt, to taste
• 1 tsp vanilla extract
• ¾ cup + 2 tbsp plain flour (130g, 4.5 oz)
• FOR THE SALTED CARAMEL:
• 125g water (1/2 cup)
• 330g caster (superfine) sugar (1½ cups)
• 90g unsalted butter, cubed (3 oz)
• 180g cream (3/4 cup)
• Sea salt, for sprinkling

Directions

• To make the pretzel crust, preheat the oven to 200 C (400 F) and grease and line the base and sides of a 9 x 13 inch tin with baking paper.
• In a medium bowl, mix together the pretzels, melted butter, brown sugar and maple syrup until the sugar breaks down and everything is combined.
• Press the mixture into the base of the prepared pan, spreading into a very thin and even layer. Bake for 6 - 8 minutes, until set. Set aside to cool.
• To make the brownie, reduce the oven temperature to 180 C (350 F).
• Put the butter it in a heatproof bowl together with the chocolate. Place the bowl over a pot of simmering water and stir occasionally until the butter and chocolate are melted, smooth and combined. Set aside.
• Using a stand mixer fitted with whisk attachment, whisk the eggs, sugar salt and vanilla on a high speed until the mixture reaches the ribbon stage – when it is thick, pale, and falls from the whisk in a ribbon that folds onto itself.
• Fold the chocolate mixture into the egg mixture until incorporated. Gently fold in the flour, until just combined.
• Pour the batter over the pretzel base and smooth out the top with a spatula.
• Bake for about 20 - 25 minutes, until the top is lightly cracked and soft to the touch. Set aside to cool.
• To make the caramel, place the sugar and water in a large saucepan and place over a high heat. Cook until the mixture has reached 175 C (350 F) on a candy thermometer, or until it is a dark amber colour.
• Meanwhile, in a medium saucepan, heat the butter and cream over a low heat, stirring occasionally, until the butter is melted and the mixture is combined.
• When the caramel has reached the desired temperature, remove from the heat and carefully whisk in the cream mixture.
• Return to the heat and cook for 5 minutes, stirring constantly, until the mixture thickens slightly.
• Pour the caramel over the brownie and spread out to make an even layer.
• Refrigerate for 4-5 hours, until set, then sprinkle with sea salt.
• Keep refrigerated, but allow to soften a little at room temperature before serving. Makes 24 brownies.
• Happy baking!