Everything from chocolate-toffee chunks and salty pretzels to crunchy peanuts packed into thick and fudgy, chewy brownies with crackly tops.
Everything brownies have something for everyone because they're sweet, salty, crunchy, chewy and gooey.
If you are bored with regular chewy brownies, you've got to try these.
Start by combining the wet ingredients in a large bowl.
Then fold the dry ingredients in, and only until it just comes together.
Sprinkle in the candy, pretzels and peanuts and fold it again-just til combined.
Reserve a handful of candy, pretzels and peanuts to top the batter with it before baking it, so you get some pieces peeking out.
When it comes to baking them, don't over do it. It's better for them to be under done than over done.
They are a thick brownie, so they need to bake for approximately 30 minutes, but check them at 25.
If you have to keep them in longer than 30 minutes, check them at 3 minute intervals so that you can pull them out in time.
The middle might seem underdone (not raw batter), but it will set as they cool.
A good way to test is with a toothpick.
Insert it into the middle, but also off center in between the edge and the middle.
The toothpick inserted into the middle should pull out with very moist, wet crumbs but not batter. The outer edge will have dryer crumbs, but still moist.
Don't forget it will continue to set as it cools.
Always wait to cut brownies as long as possible until they're cooled or at least semi warm, but not hot.
As with just about any brownie, these store great on the counter, so long as they're covered well.
Keeping them covered will keep them moist and fudgy.
- 2 large eggs
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 tablespoon vanilla extract
- ⅓ cup water
- ½ cup cocoa powder
- 1 cup all purpose flour
- 1 teaspoon salt
- 3-4 oz chocolate toffee bar like Symphony with Toffee Bits or Ghirardelli with Toffee Bits cut into pieces
- 1 cup salted mini pretzel twists broken into pieces
- ½ cup roasted salted peanuts roughly chopped
- Preheat oven to 325 degrees.
- Whisk the eggs, oil, sugar, water, and vanilla extract for 5 minutes.
- Add the cocoa powder, flour and salt and fold gently until just combined.
- Add the chocolate toffee bar pieces, pretzels and peanuts, reserving a small handful to sprinkle on the top, and fold until just combined.
- Scrape batter into a greased or parchment paper lined 9x9 inch baking pan, and spread evenly.
- Sprinkle the reserved pieces over the top of the batter.
- Bake for 30 minutes, checking at 25 until edges are set, and toothpick inserted in center comes out with wet crumbs.
- Cool before cutting.
- Use a chocolate bar that has toffee bits in it (like Symphony), rather than chocolate covered toffee (like Heath or Skor).
- Do not over mix batter; and don't use a whisk once you've added the flour, just fold it until combined.
- The center may seem slightly underdone when you take it out, use a toothpick to determine if it's still batter, or if it's moist crumbs that stick to it.
- It's far better to under cook the brownies than over cook them.