Nutella & Salted Pretzel Brownie Bars

I've decided to call these guys brownie bars, you know, kind of like a cookie bar, because they are really so much more than just brownies. We start off with a sweet and salty pretzel crust, which lays the ground work for a Nutella infused brownie, frosted with even more Nutella and finally topped with chopped pretzels for a little something extra.

These brownie bars are sure to kick your next sweet & salty craving, in one fell swoop!

To make about 10 bars (or 20 small squares) (enough to feed roughly 4 people in my house - but 8-10 people in a normal house), you are going to need the following:

For the crust:

3/4 cup crushed pretzels

1/3 cup light brown sugar

3 tbsp salted butter

Brownies:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup Nutella

2/3 cup all-purpose flour

1/4 cup cocoa powder

1/4 tsp salt

Toppings:

1/2 cup Nutella, to frost the top

1/2 cup chopped pretzels, for decoration

Start off by pre-heating the oven to 350F degrees. Toss all your ingredients for the crust into a food processor and pulse until fully combined. You want the pretzels to be crushed.

In a glass or non-stick 8x8 baking dish, line the bottom with the crushed pretzel mixture. Bake for 15 minutes, just until golden brown and set.

While the crust is in the oven, start on the brownie batter. First, whip together the butter and sugar until smooth. Add in your eggs (one at a time, of course) then the vanilla extract. Once that is all fully combined, drop in the Nutella. Make sure everything is incorporated and there are no brown or white streaks.

In a small, separate bowl, whisk together the flour, cocoa powder and salt. In 3 batches, add to the wet ingredients and stir until just combined. As always, be careful not to overmix as we want smooth, fudgy brownies.

Once the batter is good to go, pour it over the already baked crust and back in the oven it goes, for about 35-40 minutes. The top of the brownie should be set and a toothpick inserted should come out clean. 

Remove from the oven and let rest until completely cooled. Remove from the baking dish and set on a flat surface (I used a cutting board). Frost the top with Nutella and sprinkle with your chopped pretzels. Cut into small squares or rectangular bars and you are ready to enjoy! These are very rich, so all you need is a small taste to satisfy your sweet (and sometimes salty) tooth.

The Best Ever Brownies alla Julia Child

These brownies are super gooey and extra fudgy. If a rich and decadent chocolate brownie sounds like something you might enjoy, this may be the recipe for you. They are just the treat to bake for your honey this Valentine's Day. These are, after all, the best ever brownies according to one of the worlds most well known chefs. Try them out and see if you agree with Julia's great insight.

Recipe yields 16 brownies

Ingredients
1 1/4 cup all-purpose flour
1 tsp salt
8 oz unsalted butter
6 oz semisweet chocolate
2 cups sugar
1 tsp vanilla extract
4 large eggs

Start out by preheating the oven to 350F degrees. Sift together the flour and the salt in a small bowl and set aside. Whisk together the eggs and 1 cup of sugar until smooth but thick.

In a double broiler, melt together the butter and chocolate. Once you get a smooth consistency, add the second cup of sugar and whisk for 30 seconds over the heat. Once the sugar is mixed in, remove the chocolate from the heat and stir in the vanilla extract.

Slowly pour half of the egg/sugar mixture into the chocolate, stirring constantly. It is important to keep stirring so that the eggs don't set from the heat of the chocolate. (No one wants scrambled eggs in their melted chocolate!)

Using a hand mixer, whip the other half of the egg/sugar mixture until pale and airy (such that they double in size).

Fold the airy eggs into the chocolate and then mix in the dry ingredients. Pour the batter into a greased baking dish. Place in the oven and bake for 40-45 minutes or until a tester comes out clean.

Once ready, remove from the oven and allow brownies to cool before cutting. (You can see below I got a little excited and the top layer of brownie started to crumble since I began cutting them too early!) Enjoy!

Peanut Butter Swirl Brownies

Man do I have a delicious treat for you. Gooey and fudgy chocolate brownies with a peanut butter swirl. If you are a regular, my love for chocolate and peanut butter treats is no news to you. They are the perfect balance; create the most perfect harmony. You are going to love these brownies because the rich chocolate texture and the smooth peanut butter is a marriage made in heaven.

Recipe yields 12 brownies

Ingredients
1 cup unsalted butter
12 oz bittersweet chocolate
4 large eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup flour
1/4 tsp salt
1/2 smooth peanut butter
1/4 cup semisweet chocolate chips

Preheat the oven to 350F. In a large bowl over a pot of boiling water, melt the butter and chocolate until smooth.

Remove from the heat and whisk in the eggs, vanilla extract and sugar.

Add the flour and salt until just combined and you can no longer see any white patches from the flour.

A little more mixing to go.

Microwave the peanut butter for 30 seconds or so until it is a thinner consistency.

Prepare a 9"X9" baking dish with non-stick cooking spray. Pour in the brownie batter and spread it out with an offset spatula to create a flat surface.

Drop spoonfuls of the softened peanut butter on top of the brownie batter. Using the tip of a knife, gently create a swirled or marbled effect. Be careful not to swirl too much or you will begin to mix the batter and the peanut butter together. Sprinkle the top of the batter with chocolate chips and using the flat side of a spatula, gently push them down. (I'm sure peanut butter chips would be delicious as well!)

Place in the oven and bake for 40-45 minutes or until a tester comes out clean.

Remove from the oven and let cool completely. Cut into 12 brownies and serve. Enjoy!

Peanut Butter and Nutella Swirl Blondies

My love for the happy marriage of peanut butter and chocolate is no secret. Nor is my love for Nutella. With that in mind, this sweet treat sure can make my head spin. The blondie is chewy with a crunch from the peanuts, the Nutella is delicious and the marshmallows are sticky. It is every thing one could hope for. You are going to love this treat because of all its flavors combined into one little square.

Recipe yields 16 blondies

Ingredients
Blondies:
6 tbsp unsalted butter
1 cup light brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup peanut butter (you choose - creamy or crunchy)
2 large eggs
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt

Nutella Swirl:
1 1/2 oz chocolate with hazelnuts
1/2 tbsp butter
1/4 cup Nutella

Topping:
2 1/2 cups miniature marshmallows
1 cup milk chocolate chips
1/4 tsp kosher salt

Preheat the oven to 350 degrees with a rack in the center position. Line an 8" baking pan with a sheet of non-stick foil and allow some foil to hang over the sides. In a medium bowl, beat the sugars and butter until soft and fluffy.

Add the peanut butter, eggs and vanilla and continue to mix until well combined. Make sure you scrape down the sides of the bowl to get every last drop into the batter.

In a separate bowl, combine flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. You know the rule - no overmixing!

Transfer the batter into your baking pan and set aside.

In a double broiler (or the microwave) melt the butter and chocolate for the Nutella swirl. Add the Nutella and stir to combine.

Drop spoonfuls of Nutella mixture on top of the blondie batter in the baking pan. Using a sharp knife, drag it through the mixture to create a swirl effect. (Hint: do not over swirl or you will begin to mix the Nutella into the batter and lose your swirl effect).

Place in the oven and bake for 25 minutes or until you can cleanly remove a toothpick/cake tester.

Immediately sprinkle the top of the blondies with mini marshmallows once it is out of the oven. Return to oven on 325 degrees for 3 minutes to allow the marshmallows to melt.

Place your blondies on a rack to cool for 20 minutes and then in the refrigerator for an additional 15 minutes. You really want to make sure those marshmallows have hardened up or you will have a mess on your hands in a few steps. While blondies are cooling, melt chocolate chips in a double broiler and stir in the salt. Pour the melted chocolate on top of the hardened marshmallows. Use an off-set spatula to spread the chocolate in an even layer.

Refrigerate the  blondies for at least 1 hour to allow the chocolate to harden. Once the chocolate is set, you can remove the blondies from the pan and cut them. Note: Be sure not to cut them until the chocolate is firm and set! Serve & enjoy!

Super Slutty Brownies

These brownies are inspired by The Londoner's Slutty Brownies. I chose to take it up a notch and add in some Reese's peanut butter cups for a truly mouth watering dessert that is sure to please everyone.

Recipe yields 25 brownies

Ingredients
8 large Reese's peanut butter cups
17 double-stuffed Oreo cookies

Chocolate chip cookies:
1/2 cup unsalted butter
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp vanilla
1 egg yolk
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips

Chocolate brownies:
6 oz. bittersweet chocolate
1/2 cup unsalted butter
1/2 tsp vanilla extract
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 tsp salt

Preheat the oven to 350 degrees. Prepare a 9"x9" baking pan by lining it with tin foil and then coating it with non-stick cooking spray. First we will make the chocolate chip cookie dough. In a medium bowl, mix butter and sugars.

Add vanilla and egg to the butter mixture and mix well.

Whisk together flour, baking soda and salt. Add the dry mixture to the wet ingredients and mix until just incorporated.

Add the chocolate chips and mix to evenly distribute.

Use the dough to coat the bottom of the baking pan making an even layer.

Next, create a pattern with your Oreos and Reese's.

Now, we will make our brownie batter. Start by melting the chocolate and butter using a double broiler or in the microwave.

Let the mixture cool for 10 minutes or so then add the eggs, vanilla and sugar. Whisk in flour and salt until just combined and no white streaks are visible.

Pour the batter on top of the Oreo/Reese's layer and place in the oven.

Bake for 40 minutes or until a tester comes out clean.

Remove from oven and let completely cool before you slice your brownies.

These brownies are very rich so I advise you to serve with a large, cold glass of milk. Enjoy!