Tuesday, May 8, 2012

Malted Pretzel Double Chocolate Brownies

Remember that Pretzel Crunch we just talked about? 
You knew I couldn't just leave well enough alone right?
Whenever I eat anything new- good or bad- my mind immediately starts thinking of new ways to use it. It's a sickness I tell you.
So after trying that amazing new pretzel crunch recipe, I instantly thought: "This would be so good on ice cream, sprinkled on top of Malted Milk Ball cupcakes, and in brownies with coffee and white chocolate!"
Because the only thing that I like more than sweet and salty is sweet and salty with chocolate.
So the next day I made brownies with coffee and white chocolate 
and it was everything I thought it would be
Sweet and Salty Nirvana

Malted Pretzel Double Chocolate Brownies
a Fleur De-Lectable original

1/4 cup boiling water
1 teaspoon instant coffee granules
1 19.5oz box brownie mix
1/2 cup oil
2 eggs
1/2 cup white chocolate chips
2 cups semi-sweet chocolate chips

Pre-heat oven to 350 degrees and spray a 13x9-inch pan with cooking spray.
In a large bowl add the boiling water and coffee granules. Stir until completely dissolved. Add brownie mix, oil, eggs and white chocolate chips and stir until well blended. Pour batter into the greased pan and spread out into a smooth even layer. Bake 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle semi-sweet chocolate chips over warm brownies and return to the oven for 2 minutes. Remove brownies and use an offset spatula to spread the melted chocolate chips evenly over the brownies. Top with Pretzel Crunch and gently press it down into the chocolate. Cool completely for easier cutting, about 1 hour- if you can wait that long.

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