Gluten-Free Pret­zel Brown­ies

Eating Naturally - - Eating Matters -

SERVES 16

CRUST: ¾ cup gluten-free pret­zels 2 ta­ble­spoons sugar ¼ cup but­ter, melted

BROWNIE: 1 pack­age (21-ounces) Bob’s Red Mill Gluten-Free Brownie Mix ½ cup but­ter, melted 3 eggs

FROST­ING: 7 ounces sweet­ened con­densed milk 6 ounces cho­co­late chips ¾ tea­spoon vanilla ex­tract ¼ cup gluten-free pret­zels 1 ta­ble­spoon large-flake sea salt

To make the crust, pre­heat oven to 350 de­grees and grease a 9x9-inch bak­ing pan. Com­bine ¾ cup crushed gluten-free pret­zels, 2 ta­ble­spoons sugar, and ¼ cup but­ter. Press firmly into the pre­pared bak­ing pan to cre­ate an even layer. Bake for 8 min­utes. Re­move from the oven and al­low to cool while pre­par­ing brownie bat­ter. Place Gluten-Free Brownie Mix in a large bowl. Add ½ cup but­ter and eggs, and mix with an elec­tric mixer on medium speed un­til just com­bined. Spread brownie bat­ter evenly over the pret­zel crust and smooth top. Bake un­til a tooth­pick in­serted in the cen­ter comes out mostly clean, about 25 min­utes. Let cool com­pletely be­fore frost­ing. For the frost­ing, com­bine sweet­ened con­densed milk and cho­co­late chips in a heavy saucepan over low heat. Cook, stir­ring fre­quently, un­til cho­co­late chips are melted. Re­move from heat. Stir in vanilla ex­tract and then spread mix­ture over warm brown­ies. Sprin­kle with crushed gluten-free pret­zels and sea salt. Source: Bob’s Red Mill

PRO TIP: Use a food pro­ces­sor or blender to process pret­zels into small pieces.

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