Consider making butterscotch pretzel brownies to celebrate National Brownie Day
Mary Bilyeu, Contributor
What is a big deal, though, is that today is also National Brownie Day!
I'm going to be speaking at a fabulous event tonight at Temple Beth Emeth; my topic is "From Catholic School to Kugel: 40 Years of Wandering to Discover Jewish Food." And I've been told — much to my giddy delight! — that brownies will be served for dessert along with ice cream and fruit... sigh. I am so looking forward to the evening — to making new friends, to eating great food, to having fun! But if, unfortunately, you won't be attending the dinner, you can still celebrate this holiday with today's offering: Butterscotch Pretzel Brownies.
Yup — you read that right: butterscotch, pretzels and brownies all in one fabulous sweet, salty, rich, luscious, chocolatey treat! Some matches are just a matter of bashert [bah-SHAYRT], which means "destiny" in Hebrew.
I'm not sure that I can say anything more persuasive to encourage you to make these brownies. But really, do you need a reason?
Butterscotch. Pretzels. Brownies.
Butterscotch Pretzel Brownies
1/2 cup butter
1 ounce unsweetened chocolate, chopped
6 tablespoons cocoa powder
2 tablespoons oil
1-1/4 cups sugar
1 tablespoon vanilla extract
2 tablespoons brewed coffee
3/4 cup flour
1/2 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.
But wait - there are more cookies!
Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.
Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: firstname.lastname@example.org.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.