Lesson Of The Day: Salted Pretzel Caramel Brownies
Keeping It Real:
Ingredients
- 1 box Betty Crocker fudge brownies (for a 9×13 pan)
- 2 eggs
- 1/4 cup water
- 2/3 cup vegetable oil
- 3 cups pretzels
- 1 jar caramel sauce
- coarse sea salt
Directions
- Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
- Prepare brownie batter according to package instructions.
- Pour
about 1/3 of the brownie batter into the prepared baking pan. Spread
until the bottom of the pan is evenly coated. Then add two even layers
of pretzels, covering the entire surface. Carefully spoon the remaining
brownie batter on top to cover the pretzels.
- Bake
for 30 minutes, or until a toothpick inserted in the middle of the
brownies comes out clean. Remove and set on a cooling rack to cool.
- Spoon
the caramel sauce onto the top of the brownies in an even layer. (If it
is too thick, spoon the sauce into a small bowl first and microwave for
30 seconds to thin.) Sprinkle the caramel with a few pinches of sea
salt.
- Serve warm, or let cool to room temperature then serve. Ya Dig?...
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