Salted Pretzel Brownies

Sometimes certain things just need to go together. Sometimes it's raining and you feel bleurgh, and sometimes, just sometimes, you need to put salt and pretzels with your chocolate.

I might need these if I have a bad day. If work doesn't go great. If the rain fills my cheap shoes with water and I kick myself for not buying better quality shoes. If my umbrella repeatedly turns inside out. I would want these waiting for me at home. They can be ready in an hour, plenty of time to dry off and start the ice cream defrosting. 

The best part of this recipe - aside from melting dark chocolate and butter - is taking a bag full of pretzels and bashing them with a rolling pin/fist/bottle, whatever your weapon of choice might be.

The hardest part of this recipe is trying not to eat the brownie mix and pretzels before they go in the oven.

And when they come out the oven.

These are magical squares of salted chocolate pretzel heaven. Dense and fudgy as all brownies should be.

Go ahead. Make them.

Salted Pretzel Brownies
(brownie part of the recipe taken from The Hummingbird Bakery cookbook)

200g Dark Chocolate
175g Unsalted Butter
325g Caster Sugar
130g Plain Flour
3 Eggs
150g Salted Pretzels
Large Pinch of Rock Salt

  1. Preheat your oven to 170 Degrees C/325 F/Gas Mark 3. Line your baking tray with greaseproof paper.
  2. Put your pretzels in a sandwich bag along with a good pinch of rock salt, close and beat with a rolling pin until they are broken but not completely crushed (see above picture). Pour onto the baking tray and spread out covering the base.
  3. In a heatproof bowl over a pan of simmering water, melt the chocolate and butter together until smooth. Do not let the bottom of the bowl touch the water.
  4. Take off the heat and stir in the sugar until well combined. Add the flour, stir well again and finally stir in the eggs until the mix is thick and smooth.
  5. Spoon the mixture over the pretzels in the baking tray until they are all covered. Bake in the oven for 30-35 minutes, or until flaky on the top but soft in the centre. 
  6. Leave to cool or go mad and serve warm with vanilla ice cream.