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Salted Caramel Pretzel & Peanut Dark Chocolate Brownies
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Salted Caramel Pretzel & Peanut Dark Chocolate Brownies (For the Win!)

Kick-off! This is where chocolate drizzles, crunchy salty pretzels and roasted peanuts meet deep dark fudge brownies topped with a rich, gooey salted caramel ganache and they ROCK at the party. Touch Down! The Superbowl Party! 
Course: Dessert
Cuisine: American
Keyword: brownies, caramel, peanuts, pretzels
Servings: 16 brownies
Calories:
Author: Kim Lange

Ingredients

Home-made Dark Chocolate Brownies or Use Boxed Brownies & Prepare according to instructions

  • 10 tablespoons unsalted butter
  • 1 cup granulated sugar
  • ¾ cup + 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all purpose flour
  • ½ cup mini chocolate chips

Salted Caramel Ganache:

  • 1-⅔ cups or 10-oz. pkg. HERSHEY'S Sea Salt Caramel Flavored Baking Chips, divided
  • ½ cup heavy whipping cream

Salt Extras:

  • ½ cup Roasted Peanuts
  • Pretzels

Chocolate Drizzles:

  • 1 cup chocolate chips
  • 1 teaspoon canola or coconut oil optional (makes it glossy and easier for drizzling)

Instructions

  • Preheat your oven to 350 degrees.
  • Line an 8 inch square baking pan with aluminum foil or parchment paper, spray with cooking spray. Make sure to leave some foil or parchment hanging over the edge so you can lift the brownies out easily.

Home-made Dark Chocolate Brownies or Use Boxed Brownies & Prepare according to instructions

  • Place the butter, sugar, cocoa powder and salt in a large microwave safe bowl.
  • Stir together and microwave in 30 second increments, stirring after each 30 second increment until the butter is melted about a minute. The mixture will look gritty.
  • Set aside for a minute or two so the mixture cools down a bit.
  • Stir in the vanilla. Add the eggs and stir to combine until it’s thick and shiny.
  • Add in flour and mix until just combined. Fold in the mini chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake for 25 minutes and then check your brownies.
  • Insert a toothpick into the center and if it comes out with some crumbs the brownies are done. If they look too loose bake for another 3-5 minutes. Do not overbake for fudgy brownies. Let them cool. After brownies have cooled make the Salted Caramel Ganache.

Salted Caramel Ganache:

  • Place caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. For a frosting effect: Cool in refrigerator 30 minutes, stirring occasionally, or until desired spreading consistency.
  • For the gooey effect, add ganache to brownies without putting in fridge.

Pretzel and Peanut Time:

  • Add pretzels and peanuts to the top of the caramel.

Chocolate Drizzles:

  • Melt chocolate in microwave in microwaveable bowl for 20 second intervals, stirring after each interval, until melted. Optional: add oil and mix and then drizzle the chocolate by dipping a fork into melted chocolate, and drizzle chocolate over the top of the brownies. For a more controlled drizzle or piping, place melted chocolate in a heavy plastic bag and snip off a small hole on one of the corners so you can use it as a pastry bag.
  • Do not store brownies in fridge with pretzels. Pretzels could contain moisture and loose it’s crunch. Store brownies in sealed container.