Recipe: Butterscotch Pretzel Brownies
Yup — you read that right: butterscotch, pretzels and brownies all in one fabulous sweet, salty, rich, luscious, chocolatey treat!
- 1/2 cup butter
- 1 ounce unsweetened chocolate, chopped
- 6 tablespoons cocoa powder
- 2 tablespoons oil
- 2 eggs
- 1-1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 tablespoons brewed coffee
- 3/4 cup flour
- /2 teaspoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1 ounce pretzel twists, crumbled
- 1/3 cup butterscotch chips
- 1/3 cup chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.
Place the butter and the unsweetened chocolate into a medium-sized microwave-safe bowl; heat until melted, and stir to combine. Stir in the cocoa powder, oil, eggs, sugar, vanilla, and coffee until blended. Stir in the flour, baking powder and salt. Pour into pan.
Sprinkle the pretzels and both chips over the top and press lightly, then bake for 20-25 minutes until a tester comes out with a few crumbs attached. Cool completely before cutting.
Cut 1/2 an inch from the edges, then cut into 16 brownies. The trimmings are great crumbled over vanilla or coffee ice cream, with a drizzle of caramel sauce over the top.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 8, 2011.