The Baked Brownie with Pretzels & Toffee
Cook time
Total time
Serves: 25-36 brownies
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 11 ounces chocolate, coarsely chopped (I used Ghiradelli milk chocolate chips)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1-1/2 cups granulated sugar
  • ½ cup firmly packed brown sugar (I used dark brown sugar)
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup toffee bits (I used Heath)
  • ⅓ cup crushed pretzel bits
  1. Preheat the oven to 350 degrees F. Line and/or grease sides and bottom of a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
  3. Put the chocolate and room temperature butter in a non-stick sauce pan and place over low-heat. Stir often to prevent burning until the chocolate and butter are completely melted and smooth. You can also use a double boiler, if you have one, but I am lazy and usually use this method. Make sure your butter is room temperature before you put it in, though, or it and the chocolate will burn! Turn off the heat and whisk in the sugars (use a stand-up blender, if you have one). Whisk until completely combined, then remove the bowl from the pan. Don't be afraid if the mixture separates a little bit. Allow to cool for a few minutes.
  4. Add your eggs, one at a time, until completely combined. Add in the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey, which is the opposite of what we want (fudgy!).
  5. Add the flour to the chocolate mixture a bit at a time. Using the paddle attachment on your mixer (or by hand, if you're a champion), beat the flour mixture into the chocolate until just a bit of the flour mixture is visible. Finish by hand if you need to - do NOT overbeat!
  6. Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle the toffee and pretzels over the top as evenly as possible. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
  7. Take the brownies out and place on a baking rack while still in the pan (if you don't have a baking rack, don't worry about it, I just like to use one so the air circulates under the brownies and they cool faster). Allow the brownies to cool completely, then cut them into squares and serve. Makes 25-36 brownies, depending on how small you cut them (I cut them small to take into work and got about 36 brownies).
Recipe by The Crepes of Wrath at