FUDGY BERRY BROWNIE BITES DIPPED IN DARK CHOCOLATE AND ROLLED IN PRETZEL CORNFLAKE CRUNCH

These brownie bites are super fudgey and decadent! I have added in some dried berries for a little tartness as well, to help cut through the sweetness. The super crunchy and slightly salted pretzel crumbs on the outside lend a lovely bit of texture to the brownie, and the dark chocolate dip is nice too seeing as the brownie is made just with cocoa. These bites make perfect little gifts when you package them up in little bags, I have already sent a few down to my parents in Auckland! Because the brownie is so moist, they will last quite a while and still taste fresh. I have to bake in between lectures in labs now days, and to me these were pretty stress free and no fuss! So I definitely recommend giving them a go, they would be perf for school lunches too. 

IMG_3828.jpg

FUDGY BERRY BROWNIES DIPPED IN DARK CHOCOLATE AND ROLLED IN PRETZEL CORNFLAKE CRUNCH

For the berry brownies:

150g butter, cubed

1 cup. Castor sugar

2/3 cup. Cocoa powder

¼ teaspoon. Salt

1 teaspoon. Vanilla extract

2 large eggs

½ cup. Plain flour

½ cup dried mixed berries (I used a mix including cranberries, blueberries and sour cherries)

 

For the Pretzel Crunch:

100g butter, melted

½ cup. Self-rising flour

¼ cup. Packed brown sugar

1 cup. Crushed pretzels

1 cup. Cornflakes

 

To Decorate:

200g dark chocolate, melted (I used a mixture of both milk and dark)

Chocolate pearls (optional)

Preheat the oven to 160C. Grease and line an 8×8-inch square baking pan with parchment paper. Set aside. Combine the butter, castor sugar, cocoa, and salt in a heatproof bowl over a pot of simmering water. Stir every now and then until the butter is fully melted and incorporated (10 minutes). Remove the bowl from the heat and set aside briefly for a couple minutes to allow the mixture to cool down. Stir in the vanilla. Add the eggs one at a time, whisking well after each addition. Once the batter looks thick and shiny, add the flour and whisk until just combined. Spoon into the prepared baking pan and spread out evenly. Bake in the pre-heated oven for around 18-20 minutes, or until a skewer inserted comes out slightly moist with crumbs and the center does not jiggle. Let it cool for about 5 minutes, then place it in the freezer for about ½ an hour or until fully cooled and set. Once set, cut the outer edge off each side, trying to cut as little off as possible, just to neaten up the edges. Cut the brownie into 16 equal squares. Set aside whilst you make the pretzel crunch.  

To make the pretzel crunch, whisk together the melted butter, flour and brown sugar in a medium bowl until combined. Add the crushed pretzels and cornflakes and mix to combine (the mixture will be crumbly). Sprinkle onto a baking sheet lined with baking paper and bake in the pre-heated oven for around 12 minutes, or until golden brown. Remove from the oven and leave to cool. Once cooled, crumble into a medium bowl and set aside.

To decorate, line a chopping board with baking paper. Dip half of each brownie square into the melted chocolate, making sure to let any excess chocolate drip off. Roll the two sides of melted chocolate in the pretzel crunch and place onto the chopping board. Place a chocolate pearl on top of each brownie square if desired. Leave to set in the fridge. Once set, store in a airtight container in the fridge.

IMG_3830.jpg
IMG_3831.jpg
IMG_3832.jpg
IMG_3833.jpg
IMG_3834.jpg