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Fudge Brownies with Caramel Pretzel Crunch

Featured in the Honolulu Star-Advertiser on February 19, 2014.

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Ingredients:

Fudge Brownies with Caramel Pretzel Crunch

  • 2/3 cup high quality chocolate containing 32-39 percent cocoa butter (available at specialty food stores), finely chopped
  • 1/2 cup butter, melted
  • 2 local eggs
  • 1 cup plus 2 tablespoons sugar
  • 2/3 cup cake flour
  • 3/4 cup melted caramel
  • 1 cup pretzel sticks, coarsely chopped
  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 325° F.
  2. Lightly grease an 8x8-inch baking pan.
  3. In a microwave safe bowl, melt butter.
  4. Pour over chopped chocolate to melt.
  5. In a large mixing bowl, whip eggs and sugar.
  6. Add chocolate mixture and flour, combine well using a rubber spatula.
  7. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the brownie comes out clean.
  8. Using a greased spatula, spread caramel evenly over brownies.
  9. Top with pretzels and chocolate chips.
  10. Refrigerate for an hour or until caramel firms up.
  11. Cut into squares and serve.

Makes approximately 16 pieces.

Approximate Nutrient Analysis per serving:
290 calories, 14 g fat, 8 g saturated fat, 40 mg cholesterol, 135 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g sugar, 3 g protein

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