I really try to provide interesting content on this blog in addition to decent-quality photos and recipes that aren’t too intimidating, but I may have to sacrifice that piece for today. Apparently CNN’s Los Angeles bureau is clamoring for this recipe, and who am I to deny the employees of my favorite news station?
So I’ll be brief. This is another manifestation of the “why not?” culinary mentality, where my mind suggests both a pretzel and a graham cracker crust to stabilize a rich dark chocolate brownie and I can’t say no to either. Beware the gooiness of the brownie layer – I’ve adjusted the recipe below to include a bit more flour to the original – but go to town.
Dark Chocolate Brownies with Graham Cracker-Pretzel Crust
1/3 cup brown sugar, packed
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter, melted
2/3 cup graham cracker crumbs
2/3 cup finely crushed pretzels
2/3 cup flour
1/3 cup flour
1/2 teaspoon salt
3/4 teaspoon baking powder
8 ounces unsweetened chocolate, chopped
1 1/2 sticks butter
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract
Adjust oven rack to middle position; heat oven to 325 degrees. Line a 13×9″ pan with aluminum foil, leaving a 1″ overhang. Spray foil with cooking spray.
In a large bowl, whisk together sugars and salt into melted butter until smooth. With a spatula or wooden spoon, stir in graham cracker and pretzel crumbs, then flour. Press into bottom pan. Bake 10 minutes; set aside.
Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) Gradually whisk in sugar. Add eggs one at a time, whisking after each addition; whisk in vanilla. Gradually stir in flour mixture..
Pour batter on top of crust. Using a spatula, spread batter into corners of pan and smooth surface. Bake 40 minutes. Cool completely, then chill before cutting.