Chocolate Salted Brownies with Caramel Sauce

 I always go to Ina Garten for brownie recipes! Hers are the best!  I don't use a box mix.  It is really just as easy to throw the ingredients in a bowl and mix.  Plus, it is a lot more flavorful and has no preservatives.  You can throw a half a cup of walnuts into this batter if you desire too.  I like the addition of coffee granules, but some don"t so just leave that out if you prefer.  This is hands down the best brownie I have had.  Enjoy!

Chocolate Salted Brownies with Caramel Sauce

Ingredients

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional)

 1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce

 2 to 3 teaspoons flaked sea salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.



It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

This recipe is courtesy of Ina Garten.

Connecticut Brownies

Connecticut Brownies

 

Ingredients:

½ cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper; set aside.
2. Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.
3. Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.
4. Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours)

Whoppers Brownies

Yield: 12 brownies

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup malted milk powder (I used Carnation)
1 1/2 cup Whoppers, chopped

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour and malted milk powder; stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of chopped Whoppers and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies. If desired, top with additional chopped Whoppers.

 

 

 

Whoppers Brownies

Take 5 Bars

Take 5 Bars
1/2 c. butter
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
1 c. chopped peanuts
1/2 c. peanut butter baking chips

2 c. chopped pretzels
2 c. chocolate chips
1 tbsp. shortening

Preheat oven to 350* Spray a 9x13 pan with baking spray. Set aside. Cream the butter and brown sugar until fluffy. Add the eggs, vanilla, and peanut butter and cream again. Slowly add the dry ingredients until it is all mixed in. Stir in the peanuts and peanut butter chips by hand. Spread the dough into the prepared pan and bake for 24 minutes. Cool on a wire rack. When completely cool, melt the chocolate chips and shortening in a microwave safe bowl. Stir every 30 seconds, so it doesn't burn. Lay the chopped pretzels on top of the cooled bars and spread the melted chocolate on top. Let set before cutting.

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Butterfinger Blondies

Butterfinger Blondies

1 cup butter

1 cup light brown sugar

1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger. Mixture will be very thick. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely.

Butterfinger Buttercream:
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth. Stir in chopped Butterfingers or spinkle on top. Spread on the cooled blondies.

A Well Seasoned Life

Peanut Butter Pretzel Brownies

Peanut Butter Pretzel Brownies



For the pretzel layer:
2 cups pretzel, crushed (but not to a powder)
1/2 butter, melted
1 Tbsp. sugar




1 box of your favorite brownie mix (9x13 size), or your favorite brownie recipe

For the peanut butter frosting:
1 cup powdered sugar
1/2 cup creamy peanut butter
2 1/2 Tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
3 Tbsp. heavy cream

Preheat the oven to 350 degrees F. While oven is preheating, put the butter in a 9x13 cake pan to melt. Crush the pretzels. When butter is completely melted, stir in the sugar then add the pretzel pieces. Stir the pretzels around until they are completely coated in the butter/sugar mixture, then spread them evenly across the bottom of the pan. Put the pan back in the oven and bake 10 minutes. Remove and cool.

Prepare brownies (enough for a 9x13 pan) according to directions and pour over cooled pretzels. Bake brownies according to directions, then cool completely!

To prepare the frosting, put the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth; a minute or two. Do not whip or the cream will start to separate.

Frost brownies and cover. Refrigerate for an hour two before serving.

SOURCE: Frosting from Ina Garten

Rolo Brownie Bites With Cream Cheese Frosting

Rolo Brownie Bites With Cream Cheese Frosting


1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar

Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill.

Peanut Butter Brownies

Peanut Butter Brownies
Yield: 24 brownies
Prep Time: 35 minutes | Bake Time: 30 minutes
For the Brownies:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
For the Peanut Butter Swirl:
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top.
7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.
8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
(Brownie recipe adapted from Baked: New Frontiers in Baking; peanut butter swirl adapted from Martha Stewart)

Knock you Naked Brownies

 

 

 

 

 

 

 

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

Caramel Brownies

Caramel Brownies
Printer-Friendly Version

Yield: 24+ brownies
Ingredients:
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

Source: slightly adapted from The Pastry Queen by Rebecca Rather

Chocolate Peanut Butter Pretzel Brownies

Chocolate Peanut Butter Pretzel Brownies
makes 9 large brownies
adapted from Martha Stewart
Print this Recipe!
For the Brownie:
8 tablespoons (1 stick) unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semi-sweet chocolate, coarsely chopped
1 teaspoon instant coffee (optional)
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon  salt
coarse sea salt for topping
For the Peanut Butter Filling:
4 tablespoons unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter, I prefer natural peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
large handful of pretzel sticks
Place a rack in the upper third of the oven and preheat to 325 degrees F.  Grease an 8×8-inch baking pan.  Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.
Boil two inches of water in a medium saucepan.  Combine butter, unsweetened chocolate, semi-sweet chocolate and coffee powder in a heat proof bowl and place over the simmering water.  Stir until chocolate and butter are melted.  Use a pot holder to remove the bowl from the double boiler and let mixture cool slightly.  Stir in the vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Whisk granulated sugar into the chocolate and butter mixture.  Make sure the chocolate mixture isn’t too hot and whisk the eggs in the mixture one at a time.
Fold in the flour mixture into the chocolate mixture and spoon into prepared pan.
To make the Peanut Butter Filling, whisk together peanut butter, melted butter, powdered sugar, salt and vanilla extract until smooth.
Pour the peanut butter mixture on top of the brownie batter and use a butter knife to swirl the two together.  Arrange pretzel sticks on top of the brownie batter in whatever pattern makes you happy.  Top with a few sprinkles of coarse sea salt.  Bake for 40 to 45 minutes until a skewer inserted in the center comes our mostly clean… maybe with just a few crumbs.
Let cool for about 30 minutes before slicing and enjoying.

Joy The Baker

Amazing Cookie Dough Brownies

 Amazing Cookie Dough Brownies

Ingredients for the brownies:
- 1/2 c. butter
- 4 Tbls. cocoa powder
- 2 eggs
- 1 c. sugar
- 1 tsp. vanilla
- 3/4 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder


Directions for the brownies:
1) Melt butter and cocoa.
2) Stir in eggs, vanilla, sugar; beat lightly until combined.
3) Sift in flour and mix until combined.
4) Pour into an 8x8 pan. Bake at 350 degrees for 30 minutes.

Ingredients for the topping:

Note Le Creuset spatula!

- 1/2 c. butter
- 1/2 c. brown sugar
- 1/4 c. white sugar
- 2 Tbls. milk
- 1 tsp. vanilla
- 1 c. flour
- Somewhere between 1/2 and 1 whole bag of chocolate chips (depending on your desired level of chunky chocolatiness).


Directions for the topping:
1) Mix all of the topping ingredients together EXCEPT flour and chocolate chips.
2) Mix in flour.
3) Mix in chocolate chips.
4) Spread topping onto baked brownie

Life in Reviews

Magical Layered Brownies

Magical Layered Brownies
Printable Version with Picture
Printable Version
*Makes 9X13-inch pan of brownies
Brownies:
1/2 cup (1 stick) butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon pure vanilla extract
Browned Butter Frosting:
1/2 cup (1 stick) butter
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Glaze:
3 tablespoons butter
4 ounces bittersweet or semisweet chocolate, chopped
Preheat the oven to 300 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.
For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).
For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.
Spread the frosting over the cooled brownies.
For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife or offset spatula). Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold.
Recipe Source: adapted slightly from Ann Hodgman

Caramel Nutella Crumb Bars

Caramel Nutella Crumb Barsadapted from Tracey’s Culinary Adventures
For the crust & topping:

• 2 sticks unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour

For the caramel & Nutella filling:

• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/4 cup packed brown sugar
• 1 14 ounce can sweetened condensed milk
• 1/4 – 1/2 cup Nutella, depending on how thick you want your Nutella layer

Preheat oven to 350 degrees and line a 13×9 baking dish with parchment paper.
To make the dough, in the bowl of  a stand mixer beat together the butter, sugar, and salt on medium speed until creamy using the paddle attachment. Beat in the vanilla.
Turn the mixer to low and slowly add 2 1/4 cups of the flour, beating just until the dough becomes smooth and the flour is incorporated.
Press 3/4s of the dough in the prepared baking dish. Press the dough evenly to form the bottom layer. Refrigerate while you prepare the crumb topping and filling.
Add the remaining 1/4 cup of flour to the remaining dough and beat together until coarse and crumbly. Do not over mix.
For the caramel filling, place the butter, corn syrup, brown sugar, and condensed milk in a saucepan over medium low heat. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it darkens and begins to get thicker, about 10 minutes. Remove from the heat and allow to cool for 10 minutes.
Remove the pan from the refrigerator and spread with the Nutella (I used 1/4 cup, but would add a bit more next time) using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily.
Pour the caramel filling over the Nutella layer and spread evenly with the spatula.
Sprinkle on the crumb topping.
Bake for about 30 minutes or until the filling is a dark brown color and hot and bubbling. Cool on a wire rack for 15 minutes and then cut into squares.

Chubby Hubby Brownies

 

 

 

 

Chubby Hubby Brownies

I used those little cubes of caramel that come wrapped in clear cellophane, because they hold their shape well during baking. You can find several brands of peanut butter-filled pretzels out there--the ones at Trader Joe's are great.

These brownies are especially fabulous chilled. But you didn't hear it from me.

Makes 16

For the swirl:

8 ounces cream cheese, at room temperature

1 large egg

1/3 cup sugar

1 teaspoon pure vanilla extract

1/3 cup malted milk powder

For the brownies:

7 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
3 tablespoons unsweetened cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons oure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

Add-ins:

4 ounces store-bought caramels, unwrapped and quartered
3 ounces peanut butter-filled pretzel nuggets, lightly crushed

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Line an 8x8- inch baking pan with foil or parchment and spray with nonstick cooking spray.

In a medium bowl, beat together the cream cheese, 1 egg, sugar, vanilla and malt powder until smooth and creamy. Set aside.

In a medium bowl, melt the chocolate and butter together in a double boiler or in the microwave, stirring occasionally until smooth. Whisk in the cocoa powder and set aside to cool.

In another medium bowl, whisk together the 3 eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the cooled chocolate mixture into the egg mixture. Stir in the flour with a wooden spoon until just combined.

Spread half the brownie batter evenly in the prepared pan. Sprinkle half the caramel bits and half the crushed pretzels evenly over the top. Pour in the cream cheese mixture and smooth the surface with a spatula. Dollop the remaining half of the brownie batter over the cream cheese mixture in 5-6 generous blobs. Using a butter knife, lightly swirl the brownie batter and cream cheese mixture together. Sprinkle the remaining caramel bits and pretzels over the top.

Bake until slightly puffed and a toothpick comes out clean when tested 1 inch from the edges (it will look a bit underdone in the middle), about 40-45 minutes. Cool on a wire rack to room temperature, about 2 hours, before cutting and serving. Store any leftovers in an airtight container in the refrigerator for 4-5 days.

Piece Of Cake