Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Cocoa powder: 3/4 cup (90g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, melted: 1 cup (2 sticks) (227g)
- Sugar: 1 1/2 cups (300g)
- Large eggs: 2 (100g)
- Vanilla extract: 1 teaspoon (5ml)
- Pretzels, crushed: 1 cup (113g)
- Caramel sauce: 1/2 cup (120ml)
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pretzels.
- Spread the batter into the prepared baking pan and smooth the top.
- Drizzle the caramel sauce evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let cool completely before cutting into squares.
Nutritional Information:
Per slice (1/8 of the recipe):
* Calories: 350
* Fat: 18g
* Carbohydrates: 45g
* Protein: 5g
Dish Characteristics:
- Rich and fudgy caramel brownies
- Crispy and salty pretzel pieces
- Sweet and sticky caramel sauce
- Perfect for dessert or as a snack
User Comments:
- "These brownies are out of this world! The combination of caramel, pretzels, and chocolate is unbeatable." - Sarah
- "I'm not usually a fan of brownies, but these have converted me. They're so decadent and satisfying." - John
- "I made these for a party and they were a huge hit! Everyone raved about how delicious they were." - Mary
Special Precautions and Tips:
- If you don't have caramel sauce, you can substitute with a mixture of brown sugar and heavy cream.
- For a gluten-free version, use gluten-free flour.
- Do not overmix the batter, as this will result in tough brownies.
- Let the brownies cool completely before cutting into squares, as they will continue to firm up as they cool.
