Equipment
* optional
Ingredients
Pretzel-Graham Crust
- 100 g salted pretzels, crushed into fine crumbs with some coarse pieces remaining
- 100 g graham crackers, crushed into fine crumbs
- 115 g unsalted butter, melted
- 30 g light brown sugar, packed
Bittersweet Brownie Batter
- 170 g unsalted butter, cut into pieces
- 85 g unsweetened chocolate, roughly chopped
- 300 g granulated sugar
- 3 eggs, room temperature
- 10 ml vanilla extract
- 90 g all-purpose flour
- 40 g dutch-processed cocoa powder, sifted
- 3 g fine sea salt
- 100 g semisweet chocolate chips
Topping
- 5 g flaky sea salt
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two opposite sides to act as a sling for easy removal.
In a medium bowl, combine the crushed pretzels, crushed graham crackers, and brown sugar. Pour in the melted butter and mix until the crumb mixture is evenly moistened.
Transfer the crumb mixture to the prepared baking pan. Press it firmly and evenly into the bottom using the back of a spoon or a flat-bottomed measuring cup.
Bake the crust at 175°C (350°F) for 10 minutes until lightly golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the brownie batter.
Place the butter and chopped unsweetened chocolate in a large microwave-safe bowl. Heat in 30-second bursts, stirring between each, until completely melted and smooth.
While the chocolate mixture is still warm, vigorously whisk in the granulated sugar until completely combined. The mixture will look slightly grainy at this stage.
Add the eggs one at a time, whisking vigorously after each addition. Whisk in the vanilla extract. Continue to whisk for about 1 minute until the batter becomes thick, smooth, and glossy.
Switch to a silicone spatula. Add the all-purpose flour, sifted cocoa powder, and fine sea salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold the semisweet chocolate chips into the brownie batter, distributing them evenly.
Pour the brownie batter over the slightly cooled pretzel-graham crust. Use your spatula to spread it into an even layer, reaching all the corners of the pan.
Bake at 175°C (350°F) for 25 to 30 minutes. The brownies are done when the edges look set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Immediately upon removing from the oven, sprinkle the flaky sea salt evenly over the hot brownies. This ensures the salt sticks to the surface.
Place the pan on a wire rack and allow the brownies to cool completely, at least 2 hours, before using the parchment sling to lift them out and slice.
Chef's Notes
- Vigorously whisking the eggs and sugar creates an emulsion that results in the iconic shiny, tissue-thin crust on top of the brownies.
- For the cleanest slices, refrigerate the cooled brownies for an hour, then use a large chef's knife dipped in hot water and wiped clean between every single cut.
- Do not skip the cooling step. Brownies continue to set residually as they cool down; cutting them hot will result in a messy, structureless lava.
- Using a mix of crushed pretzels and fine pretzel dust helps the crust hold together while maintaining distinct pockets of crunchy saltiness.
Storage
Refrigerator: 1 week — Store in an airtight container. Bring to room temperature before serving for best texture.
Freezer: 3 months — Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag.
