crinkly brown butter pretzel fudge brownies
Brown butter in a brownie is just fucking fantastic, people.
If my standard brownie formula weren’t fudgy enough – and it’s pretty damn fudgy, I assure you – the addition of brown butter raises the ooey gooey level (yes, very scientific) a few more notches. Holy nutballs, I have no idea why it took me so long to figure this out.
But now that I have, we’re channeling some brown butter energy into these Pretzel Fudge Brownies. Rich and chocolatey batter speckled with pretzels atop and drizzled with even more chocolate, these are the dream of all ya’ll boasting a serious summer sweet tooth. The brownies contain a kiss of nutty flavor thanks to said brown butter, and just enough crunch and saltiness from our crisp snack friends.
And, they’re sturdy enough to hold up outside during summer soirees. Covered properly, of course. A very satisfying poolside snack for the kiddos and adult kiddos alike.
Brown Butter Brownie Brown Butter Brownie Brown Butter Brownie
There, I said it fast three times. Your turn!
Brown butter is very easy to accomplish, so long as you have two eyes and no huge distractions for the time being. Plop your butter into a saucepan, let it sizzle itself out until the bubbles quiet, the solids separate from the liquid, and everything turns a caramely hue. This will take 5-8 minutes or so.
Then, strike while the iron’s butter’s hot and whisk in dark chocolate chips, sugar, and brown sugar.
In the meantime, crack a few eggs into a large bowl and beat vigorously for 3-4 minutes. The frothy eggs produce that lovely crinkled top we love in a good brownie. When the eggs are nice and bubbly, lower the speed and pour in butter-sugar mix. Add some vanilla and instant espresso (optional, but I love a good mocha flavor).
Next, mix in flour, cocoa powder, and a touch of baking powder. When the batter is thick and combined, fold in more chocolate chips with a spatula.
Pour the batter into a 9 x 9 inch baking pan lined with parchment. Get all of that thick, beautiful crap out of the bowl and into the dish. Loosely break apart your pretzels – I leave some whole and fill in the gaps with the fragments – and press lightly into the top of the brownies.
Bake 30-35 minutes at 350 degrees until set up and an inserted toothpick emerges with just a few moist crumbs.
Fo Drizzy
Melt another 1/2 cup or so of chocolate chips in the microwave for about 1 minute, in a heat safe bowl. Stir until the chocolate is completely smooth.
Drizzle the chocolate over the brownies to create a “chocolate covered pretzel” vibe. I use a piping bag with a small flat tip attached, but you can use a spoon or fork if you wish.
Let the brownies cool at least an hour, but if I’m being honest, these are the absolute bomb diggity after sitting in the fridge overnight. They set up and become fabulously rich and dense, like a block of candy fudge. A real orgasmic eating experience.
Brownies will keep well in the fridge for up to a week, and freeze beautifully for a few months in an airtight container. Room temp brownies are okay too for about 5 days, but I really recommend the fridge route. It’s unbelievably dope, and a nice contrast to these shit hot summer days we’ve got going on outside. Oof.
Enjoy your weekend, enjoy these brownies, and just enjoy your existence, okay? Okay.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Turn that frownie into a brownie:
crinkly brown butter pretzel fudge brownies
Ingredients
- 10 tbsp butter
- 2 cups dark chocolate chips, divided
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp instant espresso (optional)
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 3/4 cup mini pretzel twists, broken into large pieces
- flaky sea salt, for serving
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch square baking pan with parchment.
- In a small saucepan, melt the butter until golden brown, about 5-8 minutes. Vigorously whisk in 1 cup of the chocolate chips and the sugars.
- In a large bowl, beat the eggs until very frothy, about 3-4 minutes. Lower the mixing speed and pour in the brown butter-sugar mixture. Stir in the vanilla extract and instant espresso (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined and thick. Use a spatula to stir in 1/2 cup of chocolate chips.
- Pour the batter into the prepared baking sheet. Gently press the pretzels on top, in a single layer. They can be snug, however! Bake 30-35 minutes until a toothpick emerges with just a few moist crumbs.
- Melt the remaining 1/2 cup of chocolate chips in the microwave for 1 minute. Stir until smooth. Drizzle with a fork, spoon, or piping bag with a small flat tip attached over the brownies. Let cool at least one hour, then slice and enjoy!
