Gluten Free Salted Pretzel Brownies Recipes

GLUTEN-FREE SALTED CARAMEL PRETZEL BROWNIES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil; spray foil with cooking spray. Make and bake brownies as directed on box for 8- or 9-inch square pan. Cool 1 hour.
• In medium microwavable bowl, microwave caramels and water uncovered on High 1 minute; stir. Microwave 30 to 45 seconds longer, stirring every 15 seconds, until melted and smooth. Spread over cooled brownies. Immediately sprinkle crushed pretzels over caramel; sprinkle with salt. Let stand about 30 minutes to set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

SALTED PRETZEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top.
• Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares.

SALTED PRETZEL BROWNIES

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the crust: In a food processor, combine butter, graham cracker crumbs, crushed pretzels and egg white. Process until mixture is well blended. Transfer to prepared pan and press crumb mixture into an even layer on the bottom. Bake until deeply browned at the edges, about 14 to 17 minutes. Transfer pan to a wire rack to cool.
• Make the brownies: Raise oven temperature to 400 degrees. Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using.
• Scrape batter into an even layer on top of the crust. Top with pretzels and bake until the top is set and firm to touch, especially in the center, 20 to 25 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

GLUTEN-FREE SALTED PRETZEL BROWNIES

Steps:

• Preheat oven to 325°F. Lightly spray the side of the pan with non-stick cooking spray.
• Line the bottom of your pan with parchment paper
• Add half of thebroken pretzels to the bottom of your pan and set aside.
• In a medium bowl, blend the brownie mix, water, and oil together untilsmooth. Scrape the sides of the bowl as needed
• Spread batter evenly into prepared pan. Note: batter will be thick
• Top the batter with the other half of the broken pretzels
• Bake on middle rack per times below until toothpick inserted 2inches from edge comes out clean
• Remove from ovenand allow pan to cool on wire rack for at least 2 hours. Cut into squares and serve
• BAKING TIMES:9" x 9" pan 29-32minutes11" x 7" pan 27-30minutes