The salty-sweet flavor combination falls in rank as a close second to the combination of peanut butter and chocolate when it comes to being delicious. Another favorite salty-sweet dessert is pretzel jello, and when I realized these brownies incorporated the same pretzel crust I knew I had to make them.
The recipe is rather simple – you put together the pretzel bottom, cover it with brownie batter and bake. The first step in making the pretzel crust involves crushing up your pretzels into small pieces. The recipe suggests using a food processor, but since my food processor is tiny and would require splitting the pretzels into 3 or 4 batches I decided to go with the “smash them in a Ziploc bag” technique. This works, except make sure you put a towel or something under the bag because the pretzels tend to tear through the plastic, leading to a pretzel-dust leakage situation.
The original blog I found this recipe on warns to not taste the pretzel crust mixture because it is too good and you will want to eat the whole bowl. Clearly I took that as “you must taste the pretzel mix before baking it.” I put all but one spoonful into my pan, so I could maintain some sense of self-control. Luckily the thought of consuming the amount of butter in the pretzel crust stopped me from eating any more than a spoonful, but yes the simple combination of sugar, pretzels and melted butter is pretty frickin fantastic.
After you have the crust ready, baked and cooled, you top it with your brownie batter and bake. Warning: these brownies smell amazing.
Here is the original recipe as found on Allie’s Clean Plate Club:
4 cup pretzels (I eye-balled it, taking handfuls until it looked like enough to cover the bottom of my pan)
¾ cup unsalted butter (1.5 sticks)
½ cup sugar
*you can use a simple boxed mix or your own favorite brownie recipe
Preheat the oven to 400 degrees. Line a 13×9 inch pan with a foil, letting some of it hang over the edges (this will allow us to lift the brownies out of the pan for easier cutting and presentation). Be sure to spray the foil with cooking spray or butter and flour.
Process the pretzels in a food processor (or crush them in a sealed Ziploc bag), until small but not to powder.
Melt the butter.
Mix the crushed pretzels, sugar and melted butter in a mixing bowl until combined.
Press the mixture into the baking pan. Bake for 10 minutes or until the crust has set.
WARNING: Do NOT taste the pretzel mixture before baking…you might end up eating the whole bowl!!
Cool the baked pretzel crust in the refrigerator.
Reduce the oven temperature to 350 degrees Farenheit. Carefully, spread the batter over the cooled pretzel crust with a spatula or icing knife.
Bake the brownies for 35 to 40 minutes, checking occasionally with a toothpick in the middle to see if they are done. Cool before serving.
I decided to bring this batch of brownies into the my office, by the end of the day all I left was crumbs. Word on the street (well the streets of our office) was that they were like crack brownies. Which doesn’t really sound like a good thing to compare baked goods to illicit drugs, but it is.
So basically, my advice is to say no to drugs, and yes to Pretzel-Bottom Brownies! (Too corny?)