These brownies are rich and decedent. The sweet/salty combination makes them perfect. The addition of instant espresso powder adds a nice depth of flavor.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 15 brownies
Ingredients:
2 4 oz. sticks of butter, diced
6 oz. dark chocolate, roughly chopped
1/4 c. unsweetened cocoa powder
1-1/2 c. sugar
1 t. pure vanilla extract
3 large eggs
1-1/4 c. all-purpose flour
1/2 t. instant espresso powder
1/2 c. dark chocolate chips
1 c. mini pretzels, divided
Directions
- Preheat the oven to 350° degrees F and line a 9×13-inch baking pan with a piece of parchment paper.
- Add butter and chocolate to a medium saucepan and melt over low heat.
- Stir in the cocoa powder and whisk to dissolve the cocoa in the warm mixture.
- Remove from heat and stir in the sugar and vanilla.
- Add the eggs, one at a time, whisking constantly between each addition.
- Fold in the flour, instant espresso powder, and dark chocolate chips.
- Lightly crush half of the pretzels and fold those into the brownie batter.
- Pour the brownie batter into the prepared baking pan.
- Arrange the remaining pretzels on top of the brownie batter.
- Bake until brownies are mostly set, yet slightly gooey in the middle, 40-45 minutes.
- Start checking doneness at 35 minutes with a toothpick – it should come out clean with moist crumbs and not completely dry.
- Allow the brownies to cool completely before slicing and serving. Enjoy!