crinkly brown butter pretzel fudge brownies
Sweet, sticky, charming treats for summer BBQs.
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!