CARAMEL PRETZEL BROWNIES
MAKES 25 BROWNIES HANDS-ON TIME 25 MINUTES TOTAL TIME 2½ HOURS
4 oz semisweet chocolate, chopped (about ¾ cup) 3 oz unsweetened chocolate, chopped (scant ⅔ cup) ¾ cup unsalted butter 1 cup granulated sugar 3 eggs 1½ tsp vanilla 1 cup all-purpose flour ¼ tsp salt 25 small pretzels
Topping 7 soft caramels (such as Werther’s), chopped ½ tsp flaked sea salt (optional) Preheat oven to 350°F. Mist 9-inch square cake pan with cooking spray; line with parchment paper, leaving overhang.
In large heatproof bowl set over saucepan of simmering water, melt together semisweet chocolate, unsweetened chocolate and butter, stirring occasionally, until smooth. Remove bowl from heat; whisk in sugar.
Whisk in eggs, 1 at a time; whisk in vanilla. Stir in flour and salt. Scrape into prepared pan, smoothing top. Arrange pretzels in rows over top.
Bake until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool completely in pan on rack.
Topping In small microwaveable bowl, microwave caramels with 1 tsp water on high, stirring every 30 seconds, until melted; stir until smooth. Drizzle over brownies; sprinkle with salt (if using.) Lift out onto cutting board; cut into squares.
PER BROWNIE about 169 cal, 2 g pro, 10 g total fat (6 g sat. fat), 18 g carb (1 g dietary fibre, 11 g sugar), 37 mg chol, 60 mg sodium, 24 mg potassium. % RDI: 9% iron, 6% vit A, 7% folate.