Expect your kitchen to smell of chocolate for hours after making this amazing brownie recipe. These brownies are exceptional, they are gooey in the centre and rich in chocolate with a nice crunch from the pretzels.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
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100g
85% dark chocolate
2 tsp
vanilla extract
285g
unsalted butter
200g
white sugar
125g
light brown sugar
2
eggs
150g
plain flour
40g
cocoa powder
9-10
mini pretzels
3.5oz
85% dark chocolate
2 tsp
vanilla extract
9.98oz
unsalted butter
7oz
white sugar
4.38oz
light brown sugar
2
eggs
5.25oz
plain flour
1.4oz
cocoa powder
9-10
mini pretzels
Utensils
Step 1
Begin by melting the chocolate and butter together by placing both in in a bowl over hot water on the hob at medium heat.
Step 2
Remove the chocolate and butter from the heat and add the white and light brown sugar and whisk together to combine the ingredients together.
Step 3
In a small bowl, whisk together the eggs and add them to the mixture whisking it thoroughly to combine the ingredients together.
Step 4
Next, add the flour to the mixture and whisk together, then sift the cocoa powder to remove lumps and whisk together to create a rich and creamy brownie batter.
Step 5
Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, make sure you preheat the oven at the beginning), place the brownie batter in a baking tray lined with greaseproof paper, add pretzels on top and bake for 20-22 minutes.
For this recipe, I used a brownie tray which make perfectly square brownies and you don’t need to cut the brownies as the tray automatically does it.
Begin by melting the chocolate and butter together by placing both in in a bowl over hot water on the hob at medium heat.
100g
85% dark chocolate
2 tsp
vanilla extract
285g
unsalted butter
200g
white sugar
125g
light brown sugar
2
eggs
150g
plain flour
40g
cocoa powder
9-10
mini pretzels
3.5oz
85% dark chocolate
2 tsp
vanilla extract
9.98oz
unsalted butter
7oz
white sugar
4.38oz
light brown sugar
2
eggs
5.25oz
plain flour
1.4oz
cocoa powder
9-10
mini pretzels
Step 2 of 5
Remove the chocolate and butter from the heat and add the white and light brown sugar and whisk together to combine the ingredients together.
100g
85% dark chocolate
2 tsp
vanilla extract
285g
unsalted butter
200g
white sugar
125g
light brown sugar
2
eggs
150g
plain flour
40g
cocoa powder
9-10
mini pretzels
3.5oz
85% dark chocolate
2 tsp
vanilla extract
9.98oz
unsalted butter
7oz
white sugar
4.38oz
light brown sugar
2
eggs
5.25oz
plain flour
1.4oz
cocoa powder
9-10
mini pretzels
Step 3 of 5
In a small bowl, whisk together the eggs and add them to the mixture whisking it thoroughly to combine the ingredients together.
100g
85% dark chocolate
2 tsp
vanilla extract
285g
unsalted butter
200g
white sugar
125g
light brown sugar
2
eggs
150g
plain flour
40g
cocoa powder
9-10
mini pretzels
3.5oz
85% dark chocolate
2 tsp
vanilla extract
9.98oz
unsalted butter
7oz
white sugar
4.38oz
light brown sugar
2
eggs
5.25oz
plain flour
1.4oz
cocoa powder
9-10
mini pretzels
Step 4 of 5
Next, add the flour to the mixture and whisk together, then sift the cocoa powder to remove lumps and whisk together to create a rich and creamy brownie batter.
100g
85% dark chocolate
2 tsp
vanilla extract
285g
unsalted butter
200g
white sugar
125g
light brown sugar
2
eggs
150g
plain flour
40g
cocoa powder
9-10
mini pretzels
3.5oz
85% dark chocolate
2 tsp
vanilla extract
9.98oz
unsalted butter
7oz
white sugar
4.38oz
light brown sugar
2
eggs
5.25oz
plain flour
1.4oz
cocoa powder
9-10
mini pretzels
Step 5 of 5
Set your Ninja Mini Flip oven to bake at 170C degrees (if you are using a regular oven, make sure you preheat the oven at the beginning), place the brownie batter in a baking tray lined with greaseproof paper, add pretzels on top and bake for 20-22 minutes.
For this recipe, I used a brownie tray which make perfectly square brownies and you don’t need to cut the brownies as the tray automatically does it.
