Salted Caramel Pretzel Brownies

The crunchy, salty pretzel crust blended with the brownie – rich, fudgey, dark chocolate – and the sticky, gooey, sweet-salty combo of the caramel topping to create the perfect mouthful of omg-just-one-more. Yes, the runny caramel can make a bit of a mess, and leave you with sticky fingers, and yes, it can be a little tricky to cut – but it is SO worth it. Keep it in the fridge so the caramel doesn’t melt absolutely everywhere, and pull it 10 or 20 minutes before serving to get it back to that perfect state of melty gooey crunchiness. YES.

Ingredients

Baca Juga

Base

1 cup crumbed pretzels (this is easiest done in a food processor, but you could also crush them in a bag with a rolling pin or something!)
75 g butter , melted
1 tbsp brown sugar , packed

Brownie

160 g unsalted butter
1 1/3 cup sugar
3/4 cup cocoa
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla essence
1/2 cup flour
1/2 teaspoon baking powder

Salted caramel

1 cup sugar (200g)
85 g (6 tablespoons) unsalted butter, cubed
½ cup cream (120ml)
1/2 -1 tsp table salt (according to your tastes)
1 teaspoon vanilla extract
sea salt for sprinkling

Instructions
Pretzel Crust

Preheat the oven to 200°C and line a 20 x 20 cm tin with baking paper.
Mix together the crumbed pretzels, melted butter and brown sugar in a small bowl. Tip into the lined tin and spread out in an even layer, packing it down firmly.
Bake for 7-8 minutes, then remove to cool while you finish making the brownie.

Brownie

Reduce the oven temperature to 180°C. Place the butter, salt, sugar and cocoa in a medium sized pot. Cook over a low heat until the butter is melted and it is completely combined. Do not let boil (if you do or it gets very hot, cool the mixture down in the fridge/freezer for 5 minutes before adding the remaining ingredients).
Add the eggs one at a time, stirring vigorously until the batter looks shiny and well blended. Stir in the vanilla essence.
For full instructions : www.thebrickkitchen.com