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Pretzel Brownies


I’ve been searching for the perfect brownie recipe for a long time. One that would rival the cheap, convenient stuff that comes in a box. It had to be dense, fudgy, and chewy, with the signature crackly top. Most importantly, it had to be easy — really easy. And here it is. This brownie comes together without melting chocolate, and I make it sans mixer, which means it’s easy and convenient. Best of all, it is incredibly delicious, with a pronounced dark chocolate flavor and contrast from the salty pretzels.



Preheat oven to 350 degrees Fahrenheit. Line an 8- x 8-inch baking pan with Gefen Parchment Paper and set aside.


In a large bowl, whisk together the coconut oil and sugars until well incorporated. Add the vanilla extract and the eggs, one at a time, mixing well in between.


In a medium-size bowl, combine the flour, cocoa powder, baking soda, and cornstarch. Sift the dry ingredients through a fine mesh sieve to fully incorporate them.


Slowly whisk the dry ingredients into the wet ingredients in two batches, mixing well in between, until just combined. Stir in the chopped chocolate and crushed pretzels. Pour the batter into the baking pan and lightly press the whole pretzels on top.


Bake at 350 degrees Fahrenheit for 25 minutes.