Thursday, December 8, 2011
Cookie Week: Butterscotch Pretzel Brownies
Today happens to be my birthday, which - trust me - is not a big deal. It's also the Feast of the Immaculate Conception, celebrated in the Catholic Church; all that means to me is memories of having to go to Mass on my birthday, because this is a holy day of obligation.
What is a big deal, though, is that today is also National Brownie Day!
I'm going to be speaking at a fabulous event tonight at Temple Beth Emeth, one of the synagogues here in town; my topic is "From Catholic School to Kugel: 40 Years of Wandering to Discover Jewish Food." And I've been told - much to my giddy delight! - that brownies will be served for dessert along with ice cream and fruit ... sigh. I am looking so forward to the evening - to making new friends, to eating great food, to having fun! But if, unfortunately, you won't be attending the dinner, you can still celebrate this holiday with today's offering: Butterscotch Pretzel Brownies.
Yup - you read that right: butterscotch, pretzels, and brownies all in one fabulous sweet, salty, rich, luscious, chocolatey treat! Some matches are just a matter of bashert [bah-SHAYRT], which means "destiny" in Hebrew.
I'm not sure that I can say anything more persuasive to encourage you to make these brownies. But really, do you need a reason???
Butterscotch. Pretzels. Brownies.
Butterscotch Pretzel Brownies
1/2 cup butter
1 ounce unsweetened chocolate, chopped
6 tablespoons cocoa powder
2 tablespoons oil
1-1/4 cups sugar
1 tablespoon vanilla extract
2 tablespoons brewed coffee
3/4 cup flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
1 ounce pretzel twists, crumbled
1/3 cup butterscotch chips
1/3 cup chocolate chips
Preheat oven to 350F. Grease and flour a 9"-square baking pan.
Place the butter and the unsweetened chocolate into a medium-sized microwave-safe bowl; heat until melted, and stir to combine. Stir in the cocoa powder, oil, eggs, sugar, vanilla, and coffee until blended. Stir in the flour, baking powder and salt. Pour into pan.
Sprinkle the pretzels and both chips over the top and press lightly, then bake for 20-25 minutes until a tester comes out with a few crumbs attached. Cool completely before cutting.
Cut 1/2" from the edges, then cut into 16 brownies. The trimmings are great crumbled over vanilla or coffee ice cream, with a drizzle of caramel sauce over the top.
But wait - there are more cookies!
Cafe au Lait Blondies
Chocolate Cherry Oatmeal Cookies
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- Frugal Floozie Friday -- Maize and Blue Deli
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- "Ann Arbor Tailgates" - Cookbook for a Cause
- Frugal Floozie Friday -- Achatz Handmade Pie Company
- Cookie Week: Butterscotch Pretzel Brownies
- Cookie Week: Orange Chocolate Chip Cookies
- Cookie Week: Toasted Coconut Haystacks
- Cookie Week: Stoplight Cookies
- Frugal Floozie Friday -- The Bomber
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- ▼ December (22)