Caramel Brownies with Pretzel Crust

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

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.
Recipe Courtesy of – Milk and Honey

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