Thursday, November 29, 2012

Malted Pretzel Brownies

leaves and flours vegan malt frosting pretzel brownie

I have a confession to make. I am someone who loves box mix brownies. I have never made a brownie from scratch that I thought compared to the box mix version. I like my brownies directly in the middle of fudgy and cakey. I am just hard to please. Because of this, I don't make brownies very often. I had seen a photograph a few months ago of brownies baked into cookie cutters to give as gifts and thought it was genius. I set out to make a batch of brownies to fill all my favorite cookie cutters with. As I started pouring the batter in, I realized it was all leaking out from the bottom of the cutters. Even though they were flat on the cookie sheet, there was nothing to hold the batter in and keep the cutter from starting to float a little. I tried taping parchment around the bottom but it still didn't really work. I got one successful cookie cutter brownie, but it wasn't even cute enough that I felt compelled to take a picture of it. Lesson learned: if you can only find one picture of something on the whole wide interweb, there is probably a good reason that no one else has recreated it.
So as I quickly realized that I didn't need a whole batch of brownie batter to fill the cookie cutters, I decided to bake the rest like normal and work off another idea. In comes the the white chocolate pretzel brownie from Vegan Treats. I had two of these in Philadelphia last month, and I haven't been able to get them out of my mind since. They were just their standard brownie topped with buttercream with the lightest hint of cocoa, ganache, and the chocolate covered pretzel. I had already fallen in love with the malted buttercream I made, and thought it would work well with a salty pretzel. I was definitely correct. Eating a whole square of these brownies was a feat, but I did accomplish it. The rest were slowly nibbled away at in bits and pieces over several days.

leaves and flours vegan malt frosting pretzel brownie

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