Argh! It has not been my week in the kitchen. I am on my 5th batch of falafels, and I’ve lost count of how many batches of slow-cooker coconut lemongrass chicken I’ve made. My slow cooker and I are not on speaking terms at the moment, which is OK because clearly we don’t speak the same language.
So…imagine my surprise when I give these guys a go, and everything worked out. Not only that, but I ended up with some sweet-salty-chewy-fudgy-amazingness. Whaaaa?
I’ve been obsessed with brownies since I made these White Chocolate Espresso Brownies. Even though I don’t classify myself as a chocoholic, I’ve just had brownies on the brain lately.
I used the same base recipe for these guys, except I removed the baking powder. I wanted this brownie base to be super fudgy and dense enough to support the toffee pretzel topping. I baked the brownie base for a good 15 minutes, until they were cooked mostly through, but still moist enough to get a really nice, fudgy texture.
Then I spread the toffee layer on top and baked for another five minutes. That toffee topping got so gooey and bubbly I was drooling through the oven door! So was Kai, but that’s pretty normal for a 7-month old.
After removing the toffee-brownie goodness from the oven, I scattered broken pretzel pieces over top. I realize I probably used the most clunky, ugly pretzels in the world, but you know what? They are so salty and crunchy and tasted perfect. So clunky pretzels it is!
The resulting brownie is fudgy, rich and chocolatey…chewy and sweet from the toffee layer…and salty and crunchy from the pretzels.
These guys are decadent. I recommend cutting the 9X9 inch pan into 12 or 16 bars to make the serving size a little smaller. That way the pan will last longer!
They are best served chilled, washed down with a nice, cold glass of milk.
Poor Kai. He got to watch his mom eat one of these guys while he ate his lunch of pureed pears and prunes. One day, little guy, you will get to eat real food. I can’t wait!
- ½ cup butter (unsalted, melted, 113g)
- ½ cup granulated sugar (100g)
- ½ cup packed brown sugar (110g)
- ⅓ cup cocoa powder (40g)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour (63g fluffed, spooned & leveled)
- ½ tsp salt
- ¾ cup toffee bits (such as skor)
- ½ cup light corn syrup
- 1 cup broken pretzel pieces
- Pre-heat oven to 350 F. Line a 9X9 inch pan with aluminum foil and spray thoroughly *don't forget the sides*.
- Melt butter in a small sauce pan. Add to a medium bowl containing sugars and cocoa powder. Mix until no lumps remain.
- Stir in eggs and vanilla.
- In a small bowl, combine flour and salt. Mix into wet ingredients. Scrape batter into pan and bake for 18 minutes.
- While brownie base is cooking, combine toffee bits and corn syrup in small saucepan over medium heat.
- Stir constantly for 10-12 minutes, until toffee bits are completely melted.
- Pour toffee mixture over brownies, leaving a small gap near the edges.
- Return to oven and bake another 5 minutes.
- Scatter pretzels over brownies, press gently into toffee if necessary.
- Cool completely at room temperature, then chill in the fridge for an hour or so before cutting into pieces.
Toffee layer adapted from Hershey’s