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Melt the butter in a medium saucepan and take it off the heat.
Stir in the sugar, cocoa and vanilla extract, then add the eggs one at a time while stirring the mixture.
Stir in the flour, then pour the mixture into the baking tray, over the pretzel base.Break up the chocolate into a mixing bowl.
Heat the double cream until almost boiling and pour it over the chocolate, let it melt then stir until smooth.
Spread the ganache over the brownie
Place whole pretzels in rows across the brownie and leave the chocolate to set a little (it can still be gooey).
Lift the brownie out of the baking tray using the parchment paper and serve!
Serves 16Mix the sea salt into the dulce de leche.
Pour about 4 tbsp of the dulce de leche over the brownie mix and marble it through the batter.
Bake for 25 minutes (it should still have a slight wobble out of the oven), then remove from the oven and cool to room temperature, before cooling in the fridge for an hour or two.Preheat the oven to 180ºC
Line the bottom of a 20x20cm baking tin with parchment paper and grease the sides with butter.
Blitz the pretzels and melt the butter. Combine the two and press into the baking tray.