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Salted Pretzel Chocolate Stout Brownies

Salted Pretzel Chocolate Stout Brownies - featured image
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These brownies combine rich chocolate, subtle bitterness from chocolate stout, and crunchy salted pretzels for a quick, easy, and irresistible dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 cup salted pretzels, roughly crushed
  • ½ cup (4 fl oz, 120ml) chocolate stout beer
  • ½ teaspoon salt
  • ½ cup (90g) chocolate chips or chunks (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) square baking pan or line it with parchment paper.
  2. Melt the butter gently in a small saucepan or microwave until just liquid. Pour into a large mixing bowl.
  3. Add the granulated sugar to the melted butter and whisk until combined and slightly glossy, about 1-2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, sift together the flour, cocoa powder, and salt.
  6. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing.
  7. Pour in the chocolate stout and fold it into the batter until evenly mixed.
  8. Fold in the crushed salted pretzels and chocolate chips, if using, ensuring even distribution.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Optionally, sprinkle a few extra pretzel pieces on top.
  10. Bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  11. Allow the brownies to cool completely in the pan on a wire rack before cutting, about 1 hour.

Notes

Fold ingredients gently to avoid tough brownies. Use room temperature eggs for smoother batter. Crushing pretzels to a mix of small chunks and powdery bits gives the best texture. Avoid overbaking to keep brownies fudgy. Let brownies cool completely before cutting for cleaner slices. Parchment paper can make cleanup easier but greasing the pan works fine.

Nutrition

Keywords: brownies, chocolate stout, salted pretzels, easy dessert, quick brownies, fudgy brownies, chocolate dessert, crowd-pleaser

Find it online: https://coracooks.com/salted-pretzel-chocolate-stout-brownies-recipe-easy-irresistible-dessert-idea/