Description
Fudgy dark-chocolate brownies with a crisp pretzel crust, salted caramel ribbons, and white-chocolate ghosts.
Ingredients
Scale
- 3 cups (150 g) small salted pretzel twists, finely crushed
- 7 tbsp (100 g) unsalted butter, melted, for crust
- 8 oz (227 g) semisweet chocolate, chopped
- 3/4 cup (170 g) unsalted butter, cubed
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed dark brown sugar
- 4 large eggs (200 g without shells)
- 2 tsp (10 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (64 g) Dutch-process cocoa powder
- 1/2 tsp (3 g) fine salt
- 3/4 cup (180 ml) thick salted caramel sauce, divided
- 5 oz (142 g) white chocolate, chopped
- 1 oz (28 g) dark chocolate, melted, for ghost faces
- 1 tsp (4 g) flaky salt
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) light metal pan with parchment.
- Mix pretzel crumbs with 7 tbsp (100 g) melted butter, press firmly into the pan, and bake for 8 minutes. Cool for 10 minutes.
- Melt semisweet chocolate with 3/4 cup (170 g) butter and cool for 5 minutes.
- Whisk both sugars, eggs, and vanilla until smooth. Whisk in the chocolate mixture.
- Fold in flour, cocoa, and fine salt just until no dry streaks remain.
- Spread three-quarters of the batter over the crust. Add 1/2 cup (120 ml) caramel in ribbons, cover with remaining batter, and swirl twice.
- Bake for 27–32 minutes, until the edges are set and the center gives moist crumbs. Cool completely.
- Melt white chocolate, shape 20 small ghosts on parchment, and set. Add dark-chocolate faces.
- Cut the slab into 20 bars. Finish with remaining caramel, flaky salt, pretzel pieces, and one ghost per bar.
Notes
Use thick room-temperature caramel and avoid overbaking; the center firms as the chocolate cools.