Caramel Pretzel Brownies
I survived the first day of school, and only messed up my schedule once! (Didn’t realize which period I had lunch and went to eat, not realizing my kids were lined up outside my room. OOPS) Fortunately I was corrected quickly and only missed about 3 minutes of actual class time.
My pre-back-to-school activities involved stress baking these brownies, and getting up way too early to squeeze in 5 miles before the day started. My parents are here right now so Mike and I got to run together in the morning, which was awesome.
I knew I couldn’t show up empty-handed on the first day of work, and these quickly disappeared in the staff room. I’m really excited about all the teachers I’m working with this year (although I am missing my old school a lot too.)
I pinned (and made) this recipe last week, but wasn’t in love with the bar part of it, so I just switched to a brownie base and loved the result. Just the right mix of chocolate, salty, and sweet!
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup butter
- 5 ounces unsweetened chocolate
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 4 oz milk chocolate, melted
- 3/4 cup roughly chopped thin pretzels
- 14 caramels, unwrapped
- 2 tbsp heavy cream
- Grease a 13 x 9" pan and preheat the oven to 350 F.
- Whisk together the flour, baking powder, and salt and set aside.
- Melt the chocolate and butter together in the top of a double boiler or in a heat-proof bowl set over simmering water. Stir until smooth.
- Pour the chocolate mixture into a large bowl and stir in the sugars.
- Add the eggs and vanilla and mix well.
- Gently stir in the flour mixture, mixing just until combined.
- Sprinkle the pretzels over the brownies and bake for about 25 minutes, or until a toothpick comes out clean.
- Set the pan on a rack to cool.
- Drizzle the melted milk chocolate evenly over the pretzels.
- Combine the caramels and heavy cream in a small saucepan over low heat, stirring until smooth. Drizzle over the brownies and let rest for at least an hour before cutting into squares.
(base adapted from the Joy the Baker cookbook, toppings from The Hungry Housewife)