Decadent Triple Chocolate Pretzel Crunch Brownie Cake
A rich, fudgy triple chocolate brownie cake with a salty pretzel crunch, topped with smooth chocolate ganache. Perfect for dessert and crowd-pleasing occasions.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (160g) all-purpose flour (or gluten-free flour blend)
- 3/4 cup (75g) unsweetened cocoa powder, sifted (preferably Dutch-processed)
- 1 cup (170g) semi-sweet chocolate chips or chunks
- 1 1/2 cups salted pretzels, roughly crushed
- 1/2 cup (120ml) heavy cream
- 8 oz (225g) bittersweet or dark chocolate, chopped
- Pinch of sea salt flakes (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, whisk melted butter and granulated sugar until combined and glossy, about 1-2 minutes. Add eggs one at a time, whisking vigorously after each. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, and a pinch of salt.
- Gradually fold dry ingredients into wet mixture until just combined. Fold in semi-sweet chocolate chunks, reserving some for topping.
- Fold in 1 cup of crushed pretzels into the batter, reserving the rest for topping.
- Pour batter into prepared pan and smooth the top. Sprinkle remaining chocolate chunks and crushed pretzels evenly over the surface.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
- While baking, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Add a teaspoon of cream if too thick.
- Remove brownies from oven and cool in pan for 15 minutes. Pour ganache evenly over top and spread with spatula. Sprinkle sea salt flakes.
- Let ganache set at room temperature for at least 30 minutes or chill in fridge for a firmer topping. Slice and serve.
Notes
Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for smooth texture. Heat cream just until steaming for silky ganache. Use firm crunchy pretzels for best texture. Sea salt flakes on top enhance flavor balance. Check brownies at 30 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 320
- Sugar: 28
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: brownie cake, triple chocolate, pretzel crunch, chocolate ganache, dessert, easy brownies, salty sweet dessert