It’s December 11th~! Another day closer to Christmas and to 12/12/12 (just a cool tri-number date)! There was snow on the ground when I woke up yesterday! Thank you crazy Texas weather. Peanut did not want to get out of bed. too cold! brr!
For today’s treat I went with something a little off the normal route: Pretzel and Toffee Brownies. The brownie base is beyond fudgy and super rich. The topping- salty and crunchy! yumm.
Plus- it was perfect for using up some of the pretzels from the super cute Marshmallow Driedels.
No important tips for this recipe: just remember to crunch up the pretzels before you’re ready to put them in the oven 😉 whoops!
The recipe comes from a really fun blog called Crepes of Wrath. tehe
Pretzel and Toffee Brownies
From Baked: New Frontiers in Baking & Crepes of Wrath.
1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup toffee bits
1/2 cup crushed pretzel bits
Preheat oven to 350 degrees and spray a 9×13 pan with baking spray.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
Melt the chocolate and butter in the microwave or on the stove. Remove from heat and mix in the sugar. Let cool slightly then add the eggs one at a time. Mix in the vanilla and flour just until combined.
Pour into prepared pan and top with crushed pretzel and toffee bits.
Bake about 30 minutes until a toothpick inserted into the center of the brownies comes out with just a few crumbs attached.
Don’t forget to view the other recipes at The 20 Days of Holiday Treats page!