SALTED CARAMEL PRETZEL BROWNIE BITES
TAKES 45 MINS, PLUS CHILLING MAKES 28
150g butter 250g dark chocolate, broken into pieces
1tsp instant coffee 1tsp sea salt flakes 3 eggs 250g golden caster sugar 60g plain flour 1tbsp cocoa powder 3tbsp salted caramel spread 28 (around 45g) salted pretzels
½tsp sea salt flakes YOU WILL NEED 33x18cm baking tin, lined with parchment
1 Heat the oven to 180C/gas 4. Gently melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Stir in the coffee and ½tsp sea salt. 2 Whisk the eggs and sugar together until thick and pale. Fold in the melted chocolate mixture. Sift the flour and cocoa together and fold into the mixture.
3 Put the mixture into the tin, then drizzle over the caramel and use a butter knife to push it through the mixture to create a marbled effect. Tap the tin on the work surface. Arrange the pretzels on top.
4 Bake for 30-35 mins – the brownies will be gooey in the middle but the top should look shiny and cracked. Sprinkle over sea salt flakes.
5 Cool in the tin. Once cool, cut into bite-sized squares.