Salted Pretzel, Fudge and Pecan Brownies
Prep Time :
15 Minutes
Total Time : 1 Hour
40 Minutes
Servings : 12
Try adding sweet fudge chunks and pecans to a Betty Crocker™ brownie mix then topping with pretzels, and you’ll get a surprisingly delicious sweet, salty and nutty flavor sensation!
Ingredients
- 110ml oil, plus extra for greasing
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 2 eggs
- 45ml (3 tablespoons) water
- 40g pecans, chopped
- 70g fudge, cut into small chunks
- 24 small pretzels (32g)
UTENSILS
- Measuring cup
- Kitchen scale
- 23cm square shallow cake pan
- Large bowl
- Large spoon
- Toothpick
- Cooling rack
Preparation
- Preheat the oven to 180°C/350°F. Grease a 23cm square shallow cake pan and line the base and sides with baking paper.
- Make up the brownie mix as directed on the box with the oil, eggs and water. Fold in half the chopped pecans and fudge chunks. Spread the mixture evenly in the prepared pan. Scatter over the remaining pecans and fudge chunks. Top with the pretzels.
- Bake for 35-40 minutes or until a toothpick inserted 5cm from the edge of the pan comes out clean. Leave to cool completely in the pan on a cooling rack (about 45 minutes).
- Lift the brownie slab from the pan using the baking paper. Remove the lining paper and cut into 12 brownies.
Betty's Tips
- Replace the pecans with chopped walnuts, hazelnuts or unsalted peanuts, if you prefer.
- The brownies can be baked in a rectangular 33cm x 23cm shallow cake pan. Cook for 5-10 minutes less than if cooking in a square pan.
- Store the brownies in an airtight container in a cool place for 3-4 days.
