Patriotic Brownie with a Pretzel Crust is a great mashup of warm brownie, cold ice cream and fresh fruit topped with caramel and chocolate.
Keyword: fruit, holiday
Skill Level: Intermediate
1/2cuppacked brown sugar
Dark chocolate brownie:
7ouncesunsweetened chocolatecoarsely chopped
3/4cuppacked brown sugar
1 1/3cupsall-purpose flour
1qtstrawberries circular slices
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.
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.