Patriotic Brownie with a Pretzel Crust is a great mashup of warm brownie, cold ice cream and fresh fruit topped with caramel and chocolate.
Print Recipe
4.92 from 25 votes

Patriotic Brownie with a Pretzel Crust

Patriotic Brownie with a Pretzel Crust is a great mashup of warm brownie, cold ice cream and fresh fruit topped with caramel and chocolate.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Bakery
Cuisine: American
Keyword: fruit, holiday
Method: Bake
Skill Level: Intermediate
Servings: 15
Calories: 520kcal
Author: Marilyn

Ingredients

Pretzel crust:

  • 1/2 cup all-purpose
  • 1 cup crushed pretzels
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda

Dark chocolate brownie:

  • 7 ounces unsweetened chocolate coarsely chopped
  • 3/4 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon

Garnish:

  • 3 oz chocolate
  • 10 caramel pieces
  • 1 qt blueberries
  • 1 qt strawberries circular slices
  • 12 mint leaves

Instructions

To make pretzel crust:

  • Stir together pretzels, the 1/2 cup flour, the brown sugar, and baking soda.
  • Stir in the 1/2 cup melted butter.
  • Pat mixture into the bottom of an 11x7x1-1/2-inch baking pan lined with parchment paper.
  • Bake in a 350 degree F. oven for 10 minutes.

To make the brownie:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 9-inch square by 2-inch deep baking pan; set aside.
  • In a medium saucepan, combine chocolate, butter, and the water.
  • Cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
  • Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined.
  • Add eggs and vanilla; beat on medium speed for 2 minutes.
  • Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar.

Garnish:

  • Melt 2-3 oz of chocolate and 10-13 caramel candy pieces; then place each in a Ziploc bag and snip off one corner. Drizzle caramel on top of cooled brownie and ice cream followed by chocolate and caramel.
  • Add blueberries and strawberries and a sprig of mint.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 520kcal | Carbohydrates: 72g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 530mg | Potassium: 0mg | Fiber: 2g | Sugar: 52g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg