Annnnd we’ve arrived at the next ‘Series’ of recipes – Brownies. Time to experiment – ever tasted one of the best brownies and have some flavour combos as suggestions? Brownies are a right treat, and can be tweaked in some pretty awesome ways, so I’m really looking forward to this one. I’m going to aim to post around 6 different brownies. Will your favourite make it on the list?
This week it’s Pretzel & Caramel. These work so well together – the saltiness from the pretzel compliments both the choclate and the caramel. Swirling the caramel in the way suggested creates a distinct pattern on the top, and makes little pockets of caramel amongst the chocolate. Gorgeous!
170g self-raising flour
220g brown sugar
50g cocoa powder
handful of pretzels, broken up
Pre-heat an oven to 170c and line a baking tray with parchment paper on both the sides and the bottom.
Melt the butter and chocolate in a bowl over a pan of simmering water. When fully melted together, set aside.
In a seprate bowl, seive the flour and cocoa powder together and add the sugar. Mix to combine and add the chocolate/butter mixture. Stir again to fully combine.
Add the eggs one by one, mixing in between each one. Once combined, stir in the pretzels. Pour the mixture into the baking tray and level out. Spoon some caramel on the top and swirl into the brownie mixture, creating a nice pattern on the top. Place whole pretzels on the leveled out brownies, spacing apart evently – I used 12 of them, one for each brownie. Bake for 30 minutes.
Once baked, leave to cool and then place in the freezer for an hour. The cut, place a knife in boiling water, wipe off the excess water and cut into squares – this helps create a nice, even square.