Caramel Pretzel Brownies

The last recipe from my cake-cart is for these gooey caramel pretzel brownies! With the cocktail cupcakes and flapjacks already, I decided I needed something chocolaty, and after seeing these pretzel topped brownies a while back, I thought I’d make my own version, with added caramel!

They are pretty oozy with the caramel, so be prepared to eat them with a spoon!

Ingredients:

185g unsalted butter
185g best dark chocolate
100g plain flour
45g cocoa powder
3 large eggs
275g golden caster sugar 
2 tubes of Rolos

16 salted pretzels

Preheat the oven to 160C and grease/line a square oven-proof dish.

Melt the butter and dark chocolate together in a heat-proof bowl over a pan of simmering water. Once it’s melted, leave to one side to cool.

In a large mixing bowl, add the three eggs and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy like a milk shake. This should take about 5 minutes. You will know it's ready when the mixture becomes pale and about double its original volume. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

Hold a sieve over the bowl and sift in the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the batter, then add the Rolos, mixing in lightly so as not to knock the air out of the mixture.

Pour into your dish and bake for 15 minutes. Remove from the oven and press the salted pretzels into the surface of the part cooked brownies, spacing them apart evenly. Put back in the oven and bake for a further 15 minutes.
Leave to cool before removing from dish and cutting into squares.