Rum Caramel Pretzel Brownie

By cookism

Mini pretzels are among our favourite munchies, and we are glad that they perfectly complement the delicious fudgy brownie. Douse with rum caramel sauce and sprinkle with smoked sea salt flakes to add another dimension to the dessert.

Ingredients

• For fudgy pretzel brownie:
• 170 g dark chocolate
• 113 g unsalted butter
• 11/2 cup light brown sugar
• 3 eggs
• 1/4 cup dutch-processed cocoa powder
• 1/2 tsp salt
• 1/2 cup + 2 tbsp plain flour
• 30 Snyders mini pretzels
• Maldon smoked sea salt, to taste
• For rum caramel sauce:
• 1 cup white sugar
• 1/4 cup water
• 3 tbsp rum
• 1/2 tsp salt

Preparation

Step 1

1. Preheat oven to 175C. Grease and line an 8″ square baking tin with parchment paper and set it aside. Combine chocolate and butter in a bowl and place it over a bain marie, stirring until melted and smooth.
2. Remove from heat and stir in light brown sugar. Whisk in the eggs, one at a time until incorporated, followed by cocoa powder and salt. Gently fold in the flour till combined. Pour the batter into the prepared tin and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool slightly, then transfer them onto a wire rack to cool completely.
3. While the brownie is baking, make rum caramel sauce. Without stirring, heat sugar and water in a saucepan over low heat until the sugar dissolves. Turn up to medium heat and further cook sugar mixture as it turns from white to light amber to dark amber. Keep an eye on it as it can burn very quickly and occasionally swirl the saucepan to stir the mixture. When the mixture has reached the desired colour, stand back and add in the cream. Be careful as it will splatter. Stir in rum and salt to taste. Set it aside to cool and thicken.
4. To assemble, drizzle a layer of rum caramel sauce onto the brownie. Sprinkle generous pinch of smoked sea salt flakes, then line and cover brownie with mini pretzels.