These unique sweet-and-salty brownies are stippled with our Yogurt-Covered Pretzels, which lend both crunch and an interesting visual element. Serve with a dollop of whipped cream or a scoop of smooth vanilla ice cream for an extra sweet treat.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min

Ingredients
Makes 16 brownies
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10 Tablespoons Unsalted Butter, melted
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1 1/4 Cups Granulated Sugar
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3/4 Cup Dutch Processed Cocoa Powder, plus 2 tablespoons
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1/4 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
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2 Large Eggs
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1/2 Cup All-Purpose Flour
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1/3 Cup Milk Chocolate Chips
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1 1/4 Cups Yogurt Pretzels, divided
Directions
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Preheat oven to 325°F. Spray 8-inch square baking pan with cooking spray.
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Mix butter, sugar, cocoa powder, salt and vanilla extract in large bowl until combined.
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Whisk in eggs, one at a time. Add flour in stages, whisking just until combined. Do not over-mix.
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Fold in chocolate chips and pretzels, reserving 1/4 cup pretzels for sprinkling on top. Spread batter in prepared pan, and sprinkle with reserved pretzels.
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Transfer pan to oven and bake for 25 minutes, or until toothpick inserted into center of brownies comes out clean.
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Remove from oven, let cool completely and cut into squares. Brownies can be stored in airtight container for up to a week.