Pretzel-Crust Cherry Chocolate Brownies

by Heather on August 26, 2010

Thank you all so much for the overwhelmingly amazing response to Faces of Beauty!  Keep those submissions coming!

Let’s talk about butter now, OK?  There was a time, seemingly oh so long ago, that butter scared the heck out of me.  Pure fat?  No thank you!

Thank goodness I’ve come around since then.  So much so that I am now going to present y’all with a recipe that requires almost a pound of butter.

Hey, I never PROMISED healthy recipes all the time, but I did promise good food :)  The other day I was inspired by a recipe that I read online (and I soooooo wish I could remember where it was) that had a pretzel crust.  Now, for a salt-lovin’ girl, I actually hate pretzels.

I don’t know what’s wrong with me.

However, the pretzel crust sounded SO amazing that I decided to go for it!  It’s one of the easiest crusts in the world, and with the unique saltiness it’s sure to make a great combination with any number of baked goodies you could pair it with.


  • 2 1/3 cups pretzels, crumbled
  • 1 cup butter, melted
  • 5 Tbsp granulated sugar

First, preheat the oven to 400.  I melted the butter first just so the glass wouldn’t be so hot and I wouldn’t burn myself when I poured it.  Safety first kids!

Measure out your 5 Tbsp of sugar:

And then move on to the pretzels.

I really wish that I loved pretzels and could just eat dozens of them a day.  Well, maybe not dozens, but it’s a rare occasion that I really crave regular ol’ pretzels.  I just poured a big bowl, then emptied it into a large baggie and smashed with a rolling pin.  I always wonder what Nate would do if I chased him around the house with a rolling pin.

Let’s get serious, there wouldn’t be a chase…just him watching me and thinking something to the effect of, “Wow, I married a really special girl!”

Special in the not good way.

So klassy.

I digress.  The rest is easy:  once the pretzels are smashed just dump the sugar and pretzel crumbs into a bowl:

Pour the butter in, and stir!  Combine well so that everything is evenly distributed.

Press into a 9 x 13 pan (I sprayed mine with nonstick first), and bake at 400 for 6-7 minutes.  When it comes out it won’t be completely solid, so make sure you keep the pan even!

I might or might not have sprinkled some chocolate chips on top too.  You know, just a little extra lovin’.

Now it’s time for the brownie mixture.  For brownies I really like the Nestle Chewy Cocoa Brownie recipe that’s on the back of their containers (I have to make a few changes since I bake at high altitude):

  • 1 2/3 cups sugar
  • 3/4 cup (1.5 sticks) melted butter
  • 1/4 cup water
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 1/3 cups flour
  • 3/4 cups cocoa powder

So chewy and delicious!  First things first (again) are melt the butter;

Get your sugar, and then mix the two together:

Add your eggs, vanilla, and water:

Cocoa powder, obviously.

And whir it all up with the flour.  Try not to over-mix, but rather just mix until combined!

What I love about this recipe is the addition of dried cherries.  They are my heart.  And they add a great tartness – I mean I love butter and all but other flavors are good too!

Fold the cherries (about 3/4 cup) into the  brownie batter, then spoon carefully on top of the chocolate chips and crust.  Spread evenly with a spatula.

Bake at 350 for 20-25 minutes or until brownies are set and a knife comes out clean.  Let them cool completely before serving.  Oh heck, who am I kidding?  Just dig in with a fork while they’re warm!

I love that this is not your typical brownie recipe.  The salty, buttery goodness from the crust is what hits your tongue first, which is followed by the chewy, melty, chocolate-y love from the chocolate chips and brownie.  Then you get a roundhouse kick to the face with the tart cherries and wash it all down with a glass of milk.  What more could you ask for?!

Happy Thursday everyone!  We’re almost there!

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Previous post:

Next post: