I can honestly say that these salted pretzel brownies are my new favorite chocolate treat. We are working with a perfectly sweet graham cracker pretzel crust, rich and fudgy brownie layer and a smooth chocolate ganache layer that is loaded with mini pretzels. Each bite of these brownies is a whole lot of deliciousness!
Why You Will Love this Brownie Recipe?
- Sweet and savory graham cracker pretzel crust
- Rich and fudgy brownie layer that is irresistibly delicious
- Silky, smooth ganache topping that is layered with mini pretzels for added texture
- An easy recipe to make that is great for sharing or serving at any gathering
How to Make Salted Pretzel Brownies
These pretzel brownies are honestly one of my favorite brownie creations! When it comes to flavor and texture, this recipe is the perfect marriage of sweet and savory and soft and crunchy! I love how the fudgy brownie layer pairs so beautifully with the crunch from the pretzel crust and topping. To make recipe, you will need:
Key Ingredients
- Graham Cracker Crumbs
- Pretzels – ground and whole
- Unsalted Butter
- Brown Sugar – light or dark
- Unbleached All-Purpose Flour
- Dutch (Dark) Cocoa Powder
- Granulated Sugar
- Salt
- Eggs
- Neutral Flavored Oil
- Vanilla Extract
- Semi-Sweet or Bittersweet Chocolate Bar
- Heavy Whipping Cream
Tips for Making the Best Fudgy Brownies
- Use Good Quality Chocolate – for the best chocolate flavor in brownies, I always go for the best quality chocolate I can find with a cocoa percentage of 56 or higher. My go-to faves are Baker’s Chocolate, Ghiradhelli and Lindt. When it comes to the cocoa powder I use in my brownie recipes, I always go for Dark Dutch-processed cocoa powder. My favorite brand is Hershey’s special dark cocoa powder.
- Add Espresso Powder to Dry Ingredient Mixture – adding a little bit of espresso powder into the brownie batter will enhance the overall chocolate flavor in the brownies. You will not actually taste the espresso in the baked brownie.
- Beat Eggs and Sugar Together Until it Doubles in Size – beating the eggs and sugar together until it becomes thick and doubles in size serves two main purposes. First, it helps to provide structure and prevent brownies from having a sunken appearance once baked. Second, it results in brownies that are perfectly fudgy without being overly dense.
- Mix Warm Melted Chocolate Mixture into Wet Batter – for the quintessential shiny, crackly brownie top, melted chocolate mixture (consisting of chocolate, butter and oil) should be mixed into wet batter while still slightly warm to touch.
- Do Not Overmix Batter – once the dry ingredients are added into the wet batter, it should be mixed together just until the brownie batter comes together without any visible streak of unmixed flour present. Over mixing brownie batter will result in dry, dense brownies as opposed to soft, fudgy brownies.
- Do Not Over Bake Brownie Batter – for perfect fudgy in the center brownies, batter should be baked just until a toothpick inserted into the center comes out with only a few moist crumbs. If the toothpick is coated in batter, then brownies need to bake longer. If the toothpick comes out dry and clean, then brownies have been overbaked.
How to Store
Cooled, cut brownies stored in an airtight container will last 1-2 days at room temperature given the warmth of your kitchen/storage area. If you have a relatively humid/hot kitchen, I recommend storing brownies in the refrigerator or freezer for long-term storage.
Brownies stored in an airtight container will last 4-5 days in the refrigerator and 1-2 months in the freezer. Please the texture of the pretzel topping will not be as crisp once brownies are refrigerated or frozen.
Frequently Asked Questions
What is the best baking pan to use to make this brownie recipe?
I would recommend an 8×8 or 9×9 inch square baking pan. I used an 8×8 inch square baking pan for a brownie yield of 9 large or 16 small bars.
Can brownie recipe be doubled?
Yes, this recipe may be doubled. I recommend using a 9×13 baking pan in place or the recommended 8×8 or 9×9 square baking pan.
What is the best chocolate to use in brownie recipe?
I personally prefer to bake with semi-sweet or bittersweet chocolate that has a cocoa content of 56% or higher. My go-to chocolate brands are Baker’s, Ghraidhelli or Lindt chocolate.
Can I use chocolate chips in place of a chocolate bar in recipe?
Yes, most certainly. Although I prefer using chocolate bars, I have made this brownie recipe using chocolate chips and it came out perfectly. If you are using chocolate chips, just make sure to use a good-quality brand.
Looking for More Brownie Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSalted Pretzel Brownies
Made with a perfectly sweet graham cracker pretzel crust, rich and fudgy brownie layer and a smooth chocolate ganache layer that is loaded with mini pretzels, each bite of these brownies is a whole lot of deliciousness!
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 2 hours
- Yield: 16 Bars 1x
Ingredients
Graham Cracker Pretzel Crust
- 1 Cup (144g) Graham Cracker Crumbs
- 1/2 Cup (57g) Ground Pretzels
- 1 1/2 Tablespoons Dark/Light Brown Sugar
- 1/2 Cup (113g) Unsalted Butter, Melted, Slightly Cooled
Brownie Batter
- 3/4 Cup (98g) Unbleached All-Purpose Flour, Spooned and Leveled
- 2 Tablespoons (10g) Dutched Cocoa Powder, Unsweetened
- 1 Teaspoon Instant Espresso Powder, Finely Ground, Optional
- 1/2 Teaspoon Salt
- 1 Cup (200g) Granulated Sugar
- 2 Large Eggs, Room Temperature
- 5 Ounces (141g) Semi-Sweet Chocolate Bar, Finely Chopped
- 1/2 Cup (113g) Unsalted Butter, Cut into 8 Equal Pieces
- 3 Tablespoons (45ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
Chocolate Ganache
- 4 Ounces (113g) Semi-Sweet Chocolate, Finely Chopped
- 1/2 Cup (120ml) Heavy Whipping Cream
Assembly
- Whole Mini Pretzels
- 2 Ounces (57g) Semi-Sweet Chocolate, Finely Chopped
- 1 1/2 Teaspoons Neutral Flavored Oil i.e. Vegetable Oil
- Flaky Sea Salt (Optional)
Instructions
Graham Cracker Pretzel Crust
- Preheat the oven to 350F(175C). Grease and line an 8×8 inch square baking pan with parchment paper allowing for some overhang to assist with the removal of the brownie from the pan.
- In a large mixing bowl, mix to combine the graham cracker crumbs, ground pretzels and brown sugar. Next, mix in the melted butter until the mixture appears completely moistened.
- Transfer the crumb mixture into the prepared baking pan and flatten into an even layer.
- Bake the crust for 10-12 minutes to set. Allow the crust to cool slightly as the brownie batter is prepared.
Brownie Batter
- In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder and salt.
- Melt the chocolate, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 5-6 minutes.
- In a stand mixer fitted with paddle attachment or with a large mixing bowl and hand mixer, beat the eggs and sugar together at medium high speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
- Mix vanilla extract into wet batter followed by slightly cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
- Using a rubber spatula, fold flour mixture into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
- Pour the brownie batter over the cooled crust and smooth into an even layer using the back of a rubber spatula.
- Bake the brownie batter for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minute mark yields the perfect fudgy brownie consistency.
- Cool the brownie in the baking pan to room temperature.
Assembly
- Pour the chocolate ganache over the cooled brownie. Spread the ganache into an even layer using an offset spatula.
- Refrigerate the brownie for 30 minutes. This will set the ganache halfway to a semi-soft consistency.
- Evenly top the ganache with whole pretzels pushing each pretzel down slightly into the ganache. Return the brownie back to the refrigerator to set the ganache completely, about 1-2 hours.
- Melt the chocolate and oil together over a double boiler or in the microwave at 30 second intervals mixing intermittently to prevent the chocolate from burning.
- Allow melted chocolate to cool slightly before drizzling over the chilled brownie. Sprinkle the top of the brownie with some flaky sea salt (optional).
- Place in the brownie in the freezer for 15-20 minutes before removing from the pan and cutting into 9 large or 16 small bars.
Notes
- Cooled, cut brownies stored in an airtight container will last 1-2 days at room temperature given the warmth of your kitchen/storage area. If you have a relatively humid/hot kitchen, I recommend storing brownies in the refrigerator or freezer for long-term storage.
- Brownies stored in an airtight container will last 4-5 days in the refrigerator and 1-2 months in the freezer. Please the texture of the pretzel topping will not be as crisp once brownies are refrigerated or frozen.
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