White Chocolate Pretzel Blondies

The other day I was in Leeds with my two children. Whenever we go into Trinity shopping centre I like to go into Gobstoppers, the American sweet shop as I look for things I can add to my baking. Usually I buy M&M flavours that aren’t widely available in the UK, such as the mint ones. Or I might try out something else that would look good on the top of a cupcake. This time, though I couldn’t find any different M&M flavours to ones I had already seen but I came out of the shop with a packet of Flipz. I’ve seen chocolate covered pretzels before but I found some white chocolate “birthday cake” one. I’ve found out that if sweets or cakes are labelled “birthday cake” it means they usually have sprinkles over them.

Last Sunday I wanted to bake something and to try the Flipz in a recipe. I have baked brownies with plain pretzels in before and that has worked. But this time I wanted to see what happened if I put the white Flipz in a blondie recipe. I love blondies, especially ones with peanut butter and big chunks of white chocolate in. I didn’t have any peanut butter so I had to look through my recipe books to find a blondie recipe without peanut butter in. As I had my copy of Annie Bell’s Baking Bible still out on the kitchen work top from baking muffins the other day, I looked through the book to see if there was a blondie recipe in the book. There was. Annie Bell’s version does not use peanut butter but the blondies’ sugar content comes from using a mixture of set honey and golden syrup. To the mixture I swirled in some whole and some broken Flipz as well as the remaining half a packet of white chocolate chips I had left over from some cookies in my baking stash.

The blondies were very sticky, no doubt due to the honey and syrup content but they tasted absolutely wonderful. We had one with a cup of tea on Sunday afternoon and then I put them in the rest of the freezer to keep me away from temptation.

Happy baking

Love Sam xx

Salted Caramel and Pretzel Brownies

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Not a very good picture- taken in poor light but it doesn’t do justice to these gorgeously calorific treats.

I love baking brownies.  They are so easy to make yet are so naughty but nice at the same time.  I used to make loads of them when I had cake stalls as they were always popular with customers.  One man was so taken by my brownies that he came back and bought some more and proposed to me!  No, it wasn’t my husband! It was a joke though it was nice that he liked my brownies!

Last week I had some ingredients I wanted to use up and I had a free afternoon at home.  I had a packet of Cadbury’s Chocolate Pretzels and some caramel sauce which originally was going to be for my daughter’s birthday cake.  In the end she had cupcakes for her birthday but I didn’t get round to using up the other stuff.  If I left the caramel sauce in the fridge, well it wouldn’t be there as I could imagine my kids fishing out spoonfuls of it!

I’ve always wanted to try Salted Caramel Brownies and looked through my recipe books for ideas.  I would take the brownies into school to share with my work colleagues.  I found exactly what I was looking for in Miranda Gore Browne’s latest book “Bake Me A Cake As Fast As You Can”.  Her recipe is the Salty Dog Brownies.

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Miranda Gore Browne’s recipe for her Salty Dog Brownies in her latest book Bake Me A Cake As Fast As You Can was a great source of inspiration for these brownies.

  I used my own  standard brownie recipe for the bottom layer using some Lindt dark chocolate and Green and Blacks cocoa in the mix.  I then swirled in the caramel sauce which was some Bonne Maman Confiture de Caramel.  I expect you could make it with Dulce de Leche or make your own using condensed milk.  I used the same quantities of the sauce as Miranda did, which was about 6 tablespoonfuls.

Then to the mixture I added the topping which was flavoured with sea salt and like the same texture as the brownie minus the chocolate.  I could see the calorie count going through the roof here!

The brownies came out of the oven after about 30 minutes and I couldn’t wait to cut them up and see if they were squidgy and gooey.  They were exactly what I wanted them to be like.  As soon as they were nearly cool I cut them up into 16 large pieces and topped them with the chocolate pretzels.  These complemented the brownies beautifully.

When my  kids got home they wanted to eat some and I told them that they weren’t allowed, they were heading off into work.  I knew if I left them at home I wouldn’t see them for dust and if there were any around I would polish the lot off!

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The recipe produced enough brownie mixture to make 16 large pieces. They had a big depth to them and I baked them in my large Alan Silverwood traybake tin.
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The Cadbury’s Chocolate Covered pretzels went perfectly with these salted caramel brownies.

The verdict? Well I took them into school and they went down very well with the staff.  I took a small piece to eat at playtime and wished I could have eaten more.. too addictive!

Happy Baking!

Love Sam xx