I have a tendency to under-cook things. It’s a bad habit, but to me, over-cooked anything is disgusting.
Who likes a soggy vegetable? (Other than Italians who seem to overcook ALL their vegetables… or maybe that was just FAO) I like mine to have a bit of a crunch still.
Overcook your Thanksgiving turkey… Not delicious.
Steak well-done. My dad likes to say it’s like the sole of a shoe.
Brownies are really no different.
I am of the firm belief that all brownies should always be a little undercooked. If you’re in the brownie’s fully cooked camp. We can’t be friends. Sorry.
I really would like to find a middle ground, but no. I can’t. Slightly undercooked brownies are amazing.
Want to know what’s even better?
Slightly undercooked brownies with caramel in the middle and pretzels on top.
Caramel Pretzel Brownies
4 Squares Bakers Unsweetend Chocolate
1 1/2 sticks of butter
2 cups sugar
1 cup flour
handful of pretzel sticks
1 cup sugar
4 tbsp butter
1/4 cup heavy cream
pinch of salt
Preheat oven to 350F.
While the oven heats, make the caramel. Heat the sugar in a saucepan until the sugar melts and turns golden. Remove from heat, stir in butter and add pinch of salt, once butter is incorporated, stream in cream while stirring. Once well combined, set aside to cool slightly.
In the meantime, make the brownie batter. In a pan, melt together butter and chocolate. In a mixing bowl, combine sugar and eggs. Once the butter and chocolate have melted together, stream into sugar/egg combo while stirring. Stir in flour until just combined.
Pour half the batter into a greased 9×13 baking dish (or line with parchment paper, which is what I did, and I used 2 9×9-inch pans). Then drizzle caramel over first half of the batter. If your caramel cooled too much and got sorta firm, you can reheat it a tiny bit. Then pour the rest of the batter over the caramel. Arrange pretzels on top. Bake approximately 30 minutes or until it no longer jiggles in the center (it might take a little longer, but not sure). But remember, the goal is a slightly undercooked center.
This will yield, amazingly fudgy, dense, delicious brownies. They’re not super thick, but trust me, they more than make up for it in flavor.
So actually when I made these, I made two kinds. Caramel and Peanut Butter.
So if you’d like, you can use peanut butter instead of caramel.
Both are delicious, the caramel was just extra delicious.
See the caramel in there? (hint: look to the left!)
They’re gooey, sweet, salty, and most importantly slightly undercooked all in one perfect little square.
I’m pretty sure that means they’ll make the perfect treat any time.