The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- Credits : Canadian Living Magazine
Ingredients
Crust:
Brownie:
Method
Crust Preheat oven to 350°F. Grease 8-inch square cake pan with butter and line with parchment paper, leaving overhang on all sides.
In food processor, pulse pretzels until consistency of fine breadcrumbs. Add flour, brown sugar, cinnamon and butter; pulse until mixture comes together, about 15 seconds. Press into prepared pan. Bake for 8 minutes; let cool slightly. (Do not turn off oven.)
Brownie Meanwhile, in bowl, whisk together flour, cocoa powder and cornstarch; set aside.
In microwaveable measuring cup, melt butter with chocolate, stirring every 20 seconds. In large bowl, whisk eggs with brown and granulated sugars; whisk in chocolate mixture. Using wooden spoon, stir in reserved flour mixture just until combined (do not overmix). Scrape onto slightly cooled crust. Bake until edges are set and centre of brownie is still jiggly, 25 to 30 minutes. Let cool completely in pan, at least 1 hour. Drizzle with caramel and peanut butter. Sprinkle with peanuts and fleur de sel. Unmold; cut into 16 squares. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.)
MAKES 16 SQUARES
Nutritional facts PER SQUARE about:
- Iron 2.5 mg
- Fibre 2 g
- Sodium 275 mg
- Sugars 23 g
- Protein 4 g
- Calories 355
- Total fat 20 g
- Cholesterol 65 mg
- Saturated fat 12 g
- Total carbohydrate 38 g
