Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Deep Dark Salty Pretzel Brownies




Source of Recipe


Lori Bakes


Recipe Introduction


Alton Brown


List of Ingredients




4 large eggs
1 cup sugar, sifted
1 cup brown sugar
1 cup GFCF margarine, melted
1-1/4 cups cocoa, sifted (Hershey's Special Dark recommended)
2 teaspoons vanilla extract
1/2 cup GF bean flour blend, sifted
1/2 teaspoon kosher salt
Topping:
1 cup GFCF mini chocolate chips
2 cups coarsely broken and crushed GFCF pretzels (Snyder's recommended)
1/2 teaspoon coarse sea salt or pink Himalayan


Recipe



Preheat the oven to 310 degrees F. Line 9" x 9" pan with parchment paper; set aside. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into the prepared pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool for 2 minutes. While warm, sprinkle with chocolate chips; wait 2 minutes and spread melted chips over top of brownies. Next sprinkle with salt and top with crushed pretzels. Resist the temptation to cut into it until it's mostly cool. Yield: 16 brownies