Decadent chocolate fudge brownies loaded with chocolate covered pretzels and topped with chocolate chips and sea salt.
Have you ever tried the ultimate chocolate brownie recipe I shared last year? One-bowl brownies, mixed up in less than 10 minutes, baked, cooled, and ready to devour in under an hour. No mixer, easy clean-up, FUDGE city. Seriously, I’m obsessed with this particular brownie recipe.
I went a little bonkers the other day and added dark chocolate covered pretzels to my beloved brownie batter. I made the brownies for my best friend Marie, who we are visiting this weekend in Cleveland. It’s her sisters wedding. Yep, wedding season is upon us!
Anyhoo, Marie LOVES salty/sweet desserts as much as I do and I knew she’d flip for these brownies.
So what kind of brownies are these exactly? Well, you’re getting a super rich chocolate brownie stuffed with dark chocolate pretzels, topped with chocolate chips and sea salt. So yes, three different types of chocolate. And yes, they’re a total chocoholics dream.
You’re welcome. 😉
You’ll never believe it, but the brownies’ chocolate flavor is from cocoa powder, not pure melted chocolate. How these easy, quick brownies are so darn fudgy without a drop of melted chocolate is beyond me. Perhaps it’s all the glorious butter and teensy amount of flour? Yeah, that’s definitely it.
Did you know? A brownie’s dense, fudgy texture is directly related to the amount of flour used in the recipe. I use as little flour as possible because I like my brownies rich, moist, and fudgy. If you prefer your brownies on the cakey side, I would add 1/4 cup more flour to this recipe. Play around with what you like.
Today’s brownies are much quicker than your average boxed mix. And they taste worlds better too. You haven’t had a real brownie until you’ve made them from scratch. And luckily, making these homemade brownies is a breeze.
You need only 1 big mixing bowl, not 100 little bowls to stir this and that together and then add it to this and then whisk that. Blah blah blah. Less dishes is always a good thing for me. Especially since my sink usually looks like this. Now hiring: dishwashing fairy.
And! There is NO mixer required for this recipe. Just your arm muscles. 😉
The brownie batter is mixed up by hand in minutes. The ingredients are familiar and easy: butter, sugar, cocoa powder, vanilla, eggs, salt, flour, chocolate chips, and chocolate covered pretzels.
I was in a bit of a rush before leaving for our Cleveland trip, so I bought the chocolate pretzels from Trader Joes to save some time. But don’t worry! You can always make your own chocolate covered pretzels. Or just use regular pretzels, without chocolate. Whatever is easiest for you! 😉
Besides being so fudgy, so easy, and so quick – you have the added bonus of smelling your kitchen as these glorious brownies bake. Oh my lanta. It smells like a bakery and a fudge kitchen – combined.
So what’s the taste verdict? Well, when Marie and her boyfriend tasted one – they actually didn’t say anything but “wow.” They kept repeating it.
And you know what? I said the exact same thing (out loud, alone in my kitchen…) when I first tasted one too. Ummm, it’s like eating pure fudge. You’re going to be verrrrrrry thankful you tried this recipe. It’s a keeper!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Triple Chocolate Pretzel Brownies
Dark chocolate fudge brownies loaded with chocolate covered pretzels and topped with chocolate chips and sea salt.
- 10 Tablespoons (150g) unsalted butter
- 1 and 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 Tablespoons (74g) unsweetened cocoa powder, I used Hershey's Special Dark
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (62g) all-purpose flour (measured correctly)
- 1 and 1/4 cups chopped chocolate covered pretzels*
- 1/3 cup (60g) semi-sweet chocolate chips
- sea salt
- Preheat oven to 325F degrees. Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
- Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. The batter will be very, very thick. Gently fold the chocolate covered pretzels into the batter, leaving a few to sprinkle on top. Spoon the batter into the prepared baking pan and spread evenly. You may need to pat down the batter with your fingers to get it smooth. Scatter the chocolate chips and reserved chocolate covered pretzel pieces on top. Sprinkle lightly with sea salt.
- Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
- Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won't last that long, trust me!
Brownie batter is adapted from Alice Medrich
*You may use storebought chocolate covered pretzels, homemade chocolate covered pretzels, or regular pretzels without chocolate.
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You must try my other homemade brownie recipes next!
See more chocolate recipes.
See more salty/sweet recipes.