Triple Layer Pretzel Brownies Recipe 445

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.

TRIPLE-LAYER PRETZEL BROWNIES RECIPE - (4.4/5)

Steps:

• In a small bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400°F for 8 minutes. Cool on a wire rack. Reduce heat to 350°F. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool completely on a wire rack. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate for 30 minutes or until firm. Cut into bars. Store in an airtight container. Yield: 2 dozen.

TRIPLE CHOCOLATE PRETZEL BROWNIES

Steps:

• Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
• Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don't want the mixture to be piping hot.
• Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. The batter will be very, very thick. Gently fold the chocolate covered pretzels into the batter, leaving a few to sprinkle on top. Spoon the batter into the prepared baking pan and spread evenly. You may need to pat down the batter with your fingers to get it smooth. Scatter the chocolate chips and reserved chocolate covered pretzel pieces on top. Sprinkle lightly with sea salt.
• Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
• Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won't last that long, trust me!

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

PRETZEL BROWNIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
• In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
• In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.

TRIPLE LAYER BROWNIES

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the brownies; using a large microwave-safe bowl, microwave the chocolate and butter at HIGH heat for about 1-1/2 minutes, or until butter has melted, stirring twice.
• Add in vanilla, sugar and eggs; stir until blended.
• Stir in flour and then the chopped walnuts.
• Transfer batter to prepared baking dish.
• Bake for about 20-23 minutes.
• Cool on a wire rack for about 1 hour.
• For the vanilla cream topping; in a bowl whisk together all ingredients until smooth, then spread over cooled brownies.
• Refrigerate for 1 hour before spreading with the chocolate glaze.
• For the chocolate glaze; microwave the chocolate squares with butter on HIGH for about 1-1/2 minutes or until melted, stirring twice; spread evenly over the vanilla cream.
• Chill for 2 hours before slicing into squares.

TRIPLE-LAYERED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour.
• In 2-quart saucepan, melt 1/2 cup butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream and white baking chips just to boiling over medium heat, stirring frequently. Remove from heat. Stir in cherries. Spread filling over brownies. Refrigerate about 30 minutes or until set.
• In small microwavable bowl, place chocolate chips and 2 tablespoons butter. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze evenly over filling. Refrigerate at least 30 minutes. For brownies, cut into 8 rows by 6 rows. Cover and refrigerate any remaining brownies.

TRIPLE-LAYER BROWNIES

Steps:

• In a large bowl, combine the first five ingredients; stir in butter. Pat into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. , In another bowl, beat the sugar, butter and chocolate. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the chocolate mixture alternately with milk, mixing well after each addition. Stir in pecans; spread over bottom layer. , Bake at 350° for 25 minutes. Cool. , For frosting, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves.