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Recipe by Sina Mizrahi

Pretzel Brownies

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Pretzel Brownies
Parve Parve
Easy Easy
14 Servings
Allergens

Contains

- Gluten - Wheat - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian

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

Main ingredients

  • 1/8 teaspoon baking soda

  • 1 tablespoon cornstarch

  • 1 ounce baking chocolate, chopped, or 1/3 cup Gefen Chocolate Chips

  • 1/2 cup pretzels, finely crushed

  • 12-16 whole mini pretzels, for decoration

Directions

For the Brownies

1.

Preheat oven to 350 degrees Fahrenheit. 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 degrees Fahrenheit for 25 minutes.

Recipe tags

chocolate chocolate chips cocoa coconut oil pretzels Sina Mizrahi sweet and salty
Pretzel Brownies

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chaya Toiv
chaya Toiv
5 years ago

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!

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Cnooymow{shman
Cnooymow{shman
Reply to  chaya Toiv
5 years ago

Sounds great!

0
Achinoam
Achinoam
6 years ago

baking time sounds like a great recepie. I would love to try it!
What is the baking time?

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Cnooymow{shman
Cnooymow{shman
Reply to  Achinoam
6 years ago

25 minutes! Sorry for delay. We corrected the recipe but I never got back to you.

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Sylvia Rosenblum
Sylvia Rosenblum
3 years ago

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

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Raquel
Raquel
Reply to  Sylvia Rosenblum
3 years ago

Yes

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Malya Reich
Malya Reich
3 years ago

Hi,
When you write one oz of chocolate, do you mean weight or fluid oz?
Thanks!

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Raquel
Raquel
Reply to  Malya Reich
3 years ago

Hi, 1 ounce of chocolate in weight

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wpdiscuz   wpDiscuz

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