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Thursday, February 21, 2013

Caramel Pretzel Brownies


Sweet and salty is great in a dessert, and caramel makes it even better. A lot of times when I make a dessert recipe, I use mix from a box and do something to change it up. This one was homemade though, and it is always good to be able to say you made something from scratch.The original recipe comes from cates world kitchen.

Ingredients:
-1 1/2 cups all purpose flour
-2 tsp baking powder
-1 tsp salt
-1 cup butter
-5 ounces unsweetened chocolate
-1 cup packed brown sugar
-1 cup granulated sugar
-5 large eggs
-2 tsp vanilla extract

-2 oz milk chocolate, melted
-3/4 cup roughly chopped thin pretzels
-7 caramels, unwrapped
-1 tbsp heavy cream

Mix the flour, baking powder, and salt. Set aside.
In a double boiler, melt the butter and cocoa powder.
In a separate container, combine the sugars.
Add the melted chocolate/butter mix to the sugar.
Mix in the eggs and vanilla.
Stir in the flour mixture.
Spread the batter in a greased 9x13 pan.
Top with crushed pretzels.
Bake for 25 minutes at 350.
Melt the chocolate and drizzle on top of the brownies.
I melted the chocolate in a ziploc bag and cut the corner.
Melt caramel and cream on low heat.
I used half the amount of caramel and chocolate as the original recipe
called for, I thought it was plenty to drizzle on top.
I spread the chocolate one direction and the caramel the other
to give it a fancy look.

These brownies tasted more cake like than fudgey like brownies, but they were still good. To make them more gooey, use less egg. The topping tasted pretty good, and definitely looked good.

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