I'm so sore from yesterdays work-out that the only thing I have the strength for today is lifting one of these Brownies to my mouth.
Caramel Brownies with Pretzel Crust
inspired by David Lebovitz
For the Pretzel Crust:
3/4 cup crushed pretzels
1/3 cup plain flour
1/3 cup brown sugar
1/4 teaspoon baking soda
80g (3/4 stick) unsalted butter, melted
For the Brownie Layer:
115g (8 tablespoons) unsalted butter, diced
170g (6 ounces) dark chocolate, chopped
25g (1/4 cup) cocoa powder
200g (1 cup) caster sugar
1 teaspoon vanilla extract
140g (1 cup) plain flour
1/2 cup caramel sauce (I used Bonne Maman)
Make the Pretzel Crust:
Preheat the oven to 180C (350F). Line a 20cm square cake pan with foil. Set aside
Combine all the pretzel crust ingredients in a bowl and mix. Spoon it into the prepared pan and press firmly to form the base, making sure you get it into the corners.
Bake for 10 minutes. Remove from the oven. Set aside.
Make the Brownie Layer:
Put the butter and chocoate into a medium saucepan and gently melt over low heat, stirring constantly. Remove from the heat and whisk in the cocoa powder until smooth. Add the eggs one at a time and then stir in the sugar, vanilla and flour.
Pour the brownie layer over the baked pretzel crust. Dollop spoonfuls of the caramel over the top of the brownie batter and use a knife to swirl it through.
Bake for 35 - 45 minutes. The brownies are baked when the centre feels just-slightly firm. Remove from the oven and leave to cool completely in the tin before slicing.