Brownies topped with Pretzels and Toffee

Salty, crunchy, fudgy with toffee and nuts... hmmm, now let me think...

Does that even sound good?

Heck YES it does...

I can't think of much more to say about these brownies, except just make them and then try not to be alone with them.  Better yet, package'em up and give them away as quickly as possible to make friends and influence all over the place.  Such a simple way to dress up brownies, such an amazingly yummy way to take it to the next level.

P.S. Try not to eat a ton of pretzels while you are baking... you will want to save those calories for brownies, just take my word on that.

Makes about 18-21 big brownies
One 9x13 pan

4 squares BAKER'S Unsweetened Chocolate (1 oz squares= 4 oz total)

3/4 cup  butter
2 cups sugar

3   eggs

1 tsp. vanilla

1 cup  flour

1 cup coarsely chopped nuts, optional

1 cup crushed pretzels, broken into bits

1 cup toffee bits

9x13 pan, lined with foil, sprayed with non-stick spray. This makes it way easier to get your brownies out of the pan and is highly recommended.

Top with pretzels and toffee bits, give them a little pat to make sure they stick to the brownie batter. I broke my pretzels up in a ziploc bag, and I included all the salty pretzel dust from breaking them up to the top of the brownies too.... it's where are the salt is!

Bake at 350 for 30-35 minutes, try not to overbake if you want them nice and moist and fudgy. Let the brownies cool for about 1-2 hours if you want to get nice clean straight edges.

Maybe it would be a good idea to go for a long walk while they are cooling...

If you like brownies, and you like WINE, you might also like this recipe!
Dark Chocolate Merlot Brownies