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DESSERTS: BARS:
Pretzel- Toffee Chip Brownies
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Pretzel-
Toffee Chip Brownies |
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Salty + sweet =
love...
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½
cup |
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butter (1 stick) |
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Two
1oz. squares |
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unsweetened chocolate |
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1
cup |
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granulated sugar |
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¾
cup |
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flour |
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2
large |
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egg,
well beaten |
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8
ounce |
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bag
toffee chips |
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11.5
ounce |
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bag
Ghirardelli bittersweet chocolate chips |
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1
cup |
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broken up stick pretzels |
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1 |
Preheat oven
to 350°F. Line half-sheet pan (or square pan)
with foil. Spray lightly with cooking spray. |
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2 |
Melt butter
and chocolate in a small saucepan. Transfer to a
bowl. Add sugar, flour, and eggs and whisk
together. Add chocolate chips, toffee bits, and
pretzels. |
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3 |
Pour mixture
into prepared pan and spread evenly (batter will
be thick and chunky). Bake 12 to 15 minutes,
until brownies appear firm and done. |
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Yield: 2 dozen
brownies |
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Cooking Tips |
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*A half-sheet pan
will give you thinner brownies. A square pan will result
in a taller brownie.
**These are best when eaten within 24 hours of coming
out of the oven.
***Try drizzling caramel over warm brownies... yum! |
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Recipe Source |
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Adapted from San Diego County
Fair 2007 Cookbook |
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PRINT this
Recipe
Ratings:
***Hey,
This One's a Keeper! "We enjoyed the salty/sweet aspect of
these brownies. We went crazy and served them up with a little ice
cream and caramel syrup!"
-San Diego, CA
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