Try to say that three times fast. Hoo boy!
Honestly, what could be a better combination than chocolate, beer, salted caramel, and pretzels? Perhaps some bacon, but we'll save that for another day.
This recipe is inspired by the chocolate stout brownies from The Kitchy Kitchen’s recent cookbook that Joy the Baker posted on her blog. And that I'm now recreating for my blog. Meta much? Anyways, back to the brownies.
These brownies are super rich and ooey gooey - just begging to be paired with a glass of milk. A friend and taste tester suggested storing the brownies in the fridge as they solidify a bit more once cold.
Since the brownies were so rich, I cut the ingredients by half (approximately) and still came out with 24 servings. I sliced them on up so that each serving had a perfect little pretzel on top! I also just *happened* to have some salted caramel on hand that my cousin had made for Christmas (lucky me!). If you don’t have a cousin who makes salted caramel sauce, you can make your own via Brown Eyed Baker.
1/2 c. flour
1/4 c. cocoa powder
1/2 tsp salt
2 oz bittersweet baking chocolate, roughly chopped
1/4 c. butter (½ stick)
1/3 c. chocolate stout (I used Samuel Smith Organic Chocolate Stout)
1/2 c. pure cane sugar
1/2 c. light brown sugar, packed
1 tsp pure vanilla extract
1/2 c. semi sweet chocolate chips
2 tbs salted caramel
24 mini pretzel twists
Preheat your oven to 350 degrees. Meanwhile, grease and flour a 11x7 pan.
Sift together the flour, cocoa powder, and salt into a medium-large bowl and set aside. Melt the butter into a non stick pan and add the bittersweet chocolate, stirring constantly until completely melted. Remove from the heat, add the stout, and stir. Let this cool for a few minutes. (Highly recommended at this point: Drinking the rest of the leftover beer.)
In a small bowl, beat eggs and sugar together for a few minutes until well combine and a light caramel color. Add the slightly cooled butter/chocolate/beer mixture slowly to the eggs and sugar. Mix wet ingredients into dry then pour into your prepared baking pan. Top with the 24 pretzels and bake for about 35 minutes, until the center is set. Remove from the oven and drizzle the salted caramel over the top!!! Try not to eat the entire pan right then and there, because you'll burn your tongue and get a tummy ache.
Let them cool completely before slicing. To cut them more easily, use a knife that you’ve run through slightly warm water. Store in the fridge or share 'em with a bunch of friends!
Makes 24 perfectly small brownies.