Salty & Sweet: Pretzel-Crusted Brownies

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Mar 27, 2012
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(Image credit: Apartment Therapy)

We like a nut in our brownie—something toasty and crunchy to break up the texture and add a little extra oomph. But pretzels are even better! Salty, crispy, and a perfect complement to gooey chocolate. A couple of these recipes throw in some peanut butter for good measure.

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Number two even uses a boxed mix, if you have a favorite and just want to amp it up.

We think keeping the pretzels as a crust or topping (rather than mixing them in) is crucial; they’d probably lose some of their crunch if they were folded into the batter.

• 1. Peanut Butter Fudge Pretzel Brownies, from How Sweet It Is.
• 2. Caramel and Chocolate Chip Brownies with a Pretzel Crust, from Love from the Oven.
• 3. Chocolate Peanut Butter Pretzel Brownies, from Joy the Baker.
• 4. Chocolate Chip Bars with a Salty Pretzel Crust, from Simply Scratch.

Which one looks the best to you?

Related: Snack Recipe: Extra Dark Brownies with Sea Salt and Lime

(Images: Jessica/How Sweet It Is; Christi/Love from the Oven; Joy Wilson; Laurie/Simply Scratch)

Filed in:
Baking
Dessert
sweets
Cooking Methods