Pretzel & Peanut Crusted Cocoa Brownies

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   ["Brownie recipe adapted from Smitten Kitchen (http://smittenkitchen.com/2010/01/best-cocoa-brownies/)

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   Brownies:

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   Position a rack in the lower third of the oven and preheat the oven to 325u00b0F. Line the bottom and sides of an 8x8-inch square baking pan (I used an11 x 7 x 2 inch Rectangular Pan, which worked, but the brownies are a touch thin) with parchment paper or foil, leaving an overhang on two opposite sides.

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   In a large heat-proof bowl, add the butter, sugar and cocoa powder. Place the bowl over a barely simmering pot of water on the stove (the bottom of the bowl shouldn't touch the boiling water so try to use a smaller pot + bigger bowl combo). Let the butter melt and stir the cocoa and sugar into it slowly. Once everything is melted, remove from the heat and give it a good stir with a wooden spoon. It'll still be quite gritty at this point. Let it cool until just warm (not hot - don't want to cook the eggs!)

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   (make the topping)

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   Add the vanilla and salt and one egg. Mix well with a spatula or wooden spoon. Add the second egg and mix well.

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   Add the flour to the bowl and stir until no flour-pockets can be seen. Beat with a wooden spoon/spatula for another minute to get everything really smooth and uniform.

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   Pour batter into prepared pan and top with salty mixture. Bake for 25-30 minutes or until a toothpick inserted into the center of the brownies comes out clean.

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   Let cool completely before cutting into 2"" squares.", "While you're waiting for the cocoa mixture to cool, toss the pretzels and peanuts into a plastic bag and smash with a meat mallet or the bottom of a heavy skillet. Leave some larger pieces of pretzel as they give a nice texture to the finished product. Pour into a medium sized bowl and add the peanut butter. Stir slowly until everything has a light coating of peanut butter."]

* Per serving · 4 servings · Values may vary.

No additional tips available.