Ingredients

Scale

Pretzel Bottom

100 grams pretzels 3.5 oz

30 grams granulated sugar 2 Tablespoons

80 grams butter 1/3 cup

Brownies

120 grams unsalted butter ½ cup

200 grams good quality dark chocolate 7 oz

100 grams granulated sugar 1/2 cup

100 grams brown sugar 1/2 cup

3 large eggs room temperature

1 teaspoon vanilla extract

15 grams cocoa powder 2 Tbsp, sifted, I use dutch processed

80 grams all-purpose/plain flour 2/3 cup

½ teaspoon salt

optional: 50 grams chopped dark chocolate and 50 grams chopped milk chocolate 1.76 oz each

Caramel

200 grams granulated sugar 1 cup

90 grams unsalted butter 3.17 oz, cut into pieces

80 grams heavy cream 2.8 oz

Instructions

Pretzel Crust

Preheat the oven to 200°C and line a 20 x 20 cm tin with baking paper.

Mix together the crumbed pretzels, melted butter and brown sugar in a small bowl. Tip into the lined tin and spread out in an even layer, packing it down firmly.

Bake for 7-8 minutes, then remove to cool while you finish making the brownie.

Brownie

Reduce the oven temperature to 180°C. Place the butter, salt, sugar and cocoa in a medium sized pot. Cook over a low heat until the butter is melted and it is completely combined. Do not let boil (if you do or it gets very hot, cool the mixture down in the fridge/freezer for 5 minutes before adding the remaining ingredients).

Add the eggs one at a time, stirring vigorously until the batter looks shiny and well blended. Stir in the vanilla essence.

Stir in the flour and baking powder until fully blended, and then mix vigorously for 30 seconds (about 40 strokes)

Spread the batter evenly over the crust in the tin. Bake for 25-35 minutes, or until a skewer inserted into the middle comes out slightly moist with batter. (A few crumbs is okay).

Remove to let cool.

Salted Caramel

To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).

Heat the sugar in a medium pot over medium-high heat, stirrng constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid – watch carefully, ensuring it doesn’t catch/burn.

When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.

Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.

Stir in the vanilla and salt to taste. Leave to cool.

Pour about 3/4 – 1 cup of the caramel over the brownie, spreading out to make an even layer. Refrigerate for 2-4 hrs, until set, then sprinkle with freshly ground sea salt.

Cut with a large sharp knife, heated under hot running water.

Keep refrigerated, but allow to soften a little at room temperature before serving.

Notes

You will have some caramel left over which can be kept in the fridge – but I am sure that it will not last long! You could heat it to serve over ice cream, make another brownie but this time swirl the caramel through the mixture before baking, serve over french toast or pancakes for breakfast, or even just eat by the spoonful straight from the fridge – the possibilities are endless!

Prep Time: 1 hour
Cook Time: 40 minutes