Description
Super fudgy brownies loaded with winning players like caramel, pecans and pretzels. They’re always a gameday winner!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3 cups semi-sweet chocolate chips, divided
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup caramel bits, divided
- 1 cup chopped pecans, divided
- 1 (12 to 15 ounce) jar caramel sauce
- 35–40 Itty Bitty pretzels (football shaped if you can find them), for garnishing
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and line with parchment paper.
- In a large microwavable bowl, melt the butter and 2 cups chocolate chips in 30 seconds intervals until completely melted, about 2 minutes. Stir in the sugar then whisk in the eggs, one at a time, until well combined. Stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently stir the flour mixture into the wet ingredients until well incorporated.
- Fold in 3/4 cup caramel bits, 3/4 cup chocolate chips, and 3/4 cup chopped pecans. Spread batter evenly into prepared baking dish. Bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Place on a wire rack and let cool for 30 minutes before spreading caramel sauce evenly over the top of the brownies.
- Place the pretzels evenly over the caramel and sprinkle with remaining the 1/4 cups each of chocolate chips, caramel bits, and chopped pecans.
- Let brownies cool for at least 30 more minutes before lifting out of baking dish with parchment paper. Cut into squares to serve.