Thursday, 7 August 2014

Caramel Brownies with Pretzel Crust















I'm so sore from yesterdays work-out that the only thing I have the strength for today is lifting one of these Brownies to my mouth.



Caramel Brownies with Pretzel Crust
inspired by David Lebovitz
Makes 12

For the Pretzel Crust:
3/4 cup crushed pretzels
1/3 cup plain flour
1/3 cup brown sugar
1/4 teaspoon baking soda
80g (3/4 stick) unsalted butter, melted

For the Brownie Layer:
115g (8 tablespoons) unsalted butter, diced
170g (6 ounces) dark chocolate, chopped
25g (1/4 cup) cocoa powder
3 eggs
200g (1 cup) caster sugar
1 teaspoon vanilla extract
140g (1 cup) plain flour
1/2 cup caramel sauce (I used Bonne Maman)

Make the Pretzel Crust:
Preheat the oven to 180C (350F). Line a 20cm square cake pan with foil. Set aside

Combine all the pretzel crust ingredients in a bowl and mix. Spoon it into the prepared pan and press firmly to form the base, making sure you get it into the corners.

Bake for 10 minutes. Remove from the oven. Set aside.

Make the Brownie Layer:
Put the butter and chocoate into a medium saucepan and gently melt over low heat, stirring constantly. Remove from the heat and whisk in the cocoa powder until smooth. Add the eggs one at a time and then stir in the sugar, vanilla and flour.

Pour the brownie layer over the baked pretzel crust. Dollop spoonfuls of the caramel over the top of the brownie batter and use a knife to swirl it through.

Bake for 35 - 45 minutes. The brownies are baked when the centre feels just-slightly firm. Remove from the oven and leave to cool completely in the tin before slicing.

28 comments:

  1. I am so glad you do not live near me or else, I would be in different sized clothing! These look incredible!!

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  2. Gorgeous.... may I have one now, please?

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  3. These look absolutely delicious!! I know my family will love them! Pinned and thank you so much for sharing such an awesome recipe!

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  4. Your pics are just gorgeous gorgeous! And this recipe is definitely one I'm going to have to try!

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    1. Thanks Maria. I had "one of those days" with the camera.

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  5. Great photos! I bet they smell wonderful out of the oven. Pinned :)

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    1. Thanks Maryanne. They did smell pretty delicious. :)

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  6. Pinned for future reference and emergency cheer up food porn. Looks delish so keen to try!

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  7. Yummy! Thanks for sharing this one!

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  8. could some one convert this recipe to cups and tablespoons or teaspoons

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    1. I was just going to ask the same thing Janet! I can't measure in grams. I'm also guessing that 180C is 350F???

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    2. I've added cup and imperial measurements.

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  9. Making these for my son's school's teacher luncheon! (Doubled the recipe so that there are a few for me to sample first! :)

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  10. I'm just popping a double batch into the oven for our Easter dessert. I've made them before, and they disappeared quickly. Yummy! Thanks so much and Easter blessings to you!

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  11. My friend and I just prepared these brownies for a bake sale, but unfortunately the texture of our brownie layer came out chalky/crumbly after baking! We set the oven to 350 degrees and checked on them after 30 minutes, and by then they already looked completely done. Since we hadn't baked the brownies for the full time, the pretzel crust also turned out a little soggy.
    We were so disappointed! Might give it another try later on - caramel, brownies and pretzels just seem like the perfect combination!

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    1. That's weird. If you pre-baked the pretzel crust as instructed, there's no way it should have been soggy, even if you didn't bake the brownie layer for the recommended time. I would suggest checking the oven temperature with an internal thermometer (one that sits inside the oven). Sounds like the oven might have been too hot for the brownie layer. I have made these many times and always get good results, as have others who have baked them using these instructions.

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