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Pretzel Brownies

 
  • Pretzel Brownies
  • Cooking and Prep: 40 m
  • Serves: 14
  • Contains:

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.

Ingredients (12)

Main ingredients

Start Cooking

For the Brownies

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

  2. 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.

  3. 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.

  4. 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.

  5. Bake at 350°F for 25 minutes.

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  • Malya Reich

    Hi, When you write one oz of chocolate, do you mean weight or fluid oz? Thanks!
    Posted by Wholeygrail |2020-11-11 12:47:05
    0
  • Sylvia Rosenblum

    Can I use potato starch instead of corn starch? I have so much left over from Pesach that I would like to use it up. thank you
    Posted by sissel613 |2020-11-11 14:06:37
    0
  • chaya Toiv

    oil?

    Can I substitute canola oil? I actually tried it with canola oil and it came out great! It was a little hard to mix everything together, so I added in a drop of water, and it did not affect the results at all. It was delicious...thanks!
    Posted by chaya1043 |January 1, 2019
    Replies:
    Chaia Frishman
    Sounds great!
    Posted by Chaiaadmin|January 1, 2019
    0
  • Achinoam

    baking time

    sounds like a great recepie. I would love to try it! What is the baking time?
    Posted by Achinoam |May 5, 2017
    Replies:
    Chaia Frishman
    25 minutes! Sorry for delay. We corrected the recipe but I never got back to you.
    Posted by Chaiaadmin|May 15, 2017
    0
 
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  • Sylvia Rosenblum

    Can I use potato starch instead of corn starch? I have so much left over from Pesach that I would like to use it up. thank you
    Posted by sissel613 |2020-11-11 14:06:37
    0
  • Malya Reich

    Hi, When you write one oz of chocolate, do you mean weight or fluid oz? Thanks!
    Posted by Wholeygrail |2020-11-11 12:47:05
    0
Please Log in to ask a question Write your question here POST
  • chaya Toiv

    oil?

    Can I substitute canola oil? I actually tried it with canola oil and it came out great! It was a little hard to mix everything together, so I added in a drop of water, and it did not affect the results at all. It was delicious...thanks!
    Posted by chaya1043 |January 1, 2019
    Replies:
    Chaia Frishman
    Sounds great!
    Posted by Chaiaadmin|January 1, 2019
    0
  • Achinoam

    baking time

    sounds like a great recepie. I would love to try it! What is the baking time?
    Posted by Achinoam |May 5, 2017
    Replies:
    Chaia Frishman
    25 minutes! Sorry for delay. We corrected the recipe but I never got back to you.
    Posted by Chaiaadmin|May 15, 2017
    0

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