My favourite desserts are those that are both salty and sweet. Probably why I'm such a peanut butter addict, I mean I'm practically a walking advertisement for the stuff at this rate. This dessert brings together a crunchy, salty pretzel base and a luscious brownie filling that will have you weak in the knees. But I didn't stop there of course. I dolloped it with peanut butter and drizzled it with a sinful caramel sauce. Brace yourself as this is an incredibly indulgent dessert.
Base
200g pretzels
100g peanut butter
100g butter
Brownie
125g butter
1 cup caster sugar
2/3 cup cocoa powder
2 eggs
2 tsp vanilla extract
1/4 cup flour
4 Tbsp peanut butter
Caramel Sauce
1/2 cup caster sugar
2 Tbsp water
50g butter
1/2 cup cream
Preheat oven to 160°C, line a 20cm cake tin with baking paper.
Place pretzels in a food processor and blitz to a chunky crumb, alternatively smash in a sealed bag with a rolling pin. Transfer to a bowl.
Melt together first measure of butter and peanut butter. Pour into pretzels and mix to combine. Transfer 3/4 of the mixture to prepared tin and press into a single layer, use a heavy cup to compress it down.
Make the brownie by placing the butter, sugar and cocoa powder in a pot and melting together on low heat. Set aside to cool to room temperature. Whisk up eggs until frothy (I do this in the blender for ease). Whisk eggs, vanilla and flour into brownie mixture and pour on top of pretzel base.
To make caramel sauce, place sugar and water in a small pot on medium heat. Cook until sugar has dissolved and starts to turn a dark amber colour. Carefully add the butter (it will bubble and spit) and stir continuously. Add cream and stir to combine.
Finish the brownie by topping with remaining pretzel crumb, dollops of peanut butter and dollops of caramel sauce. Bake for 1 hour until brownie is no longer jiggly in the centre.
This dessert is best served warm with a FAT scoop of ice cream.
