These easy, fudgy Double Chocolate Pretzel Brownie Bites with chocolate chips make the ultimate treat! The pretzel topping adds just enough salt and crunch for the perfect bite.
This post is sponsored by The Hershey Company.
How much do you looooove brownies?
More than chocolate chip cookies? Less than grilled cheese? As much as all the fish in the sea? With or without walnuts?
Was that first question an easy one? Because asking me to choose between brownies and chocolate chip cookies is nearly impossible. I’ve been thinking about it for ten minutes and I still have no answer for you. What I do know is that mini brownies (err, brownie bites) may just be tastier than mini cookies. Mini cookies sound kind of crispy, right? No thank you. But mini brownies…they’re nearly as fabulous as their full-size counterparts. And with a salty crunchy divine pretzel on top?
We’ve outdone ourselves here.
To answer the question, I know someone is gonna ask me…yes, these are still dreamy without the pretzels. It’s a brownie for crying out loud! Any brownie is still a friend of mine.
As I mentioned in my S’mores Bread Pudding post, my mumsy used to make the brownie recipe on the back of the HERSHEY’S Cocoa container for us all the time growing up; so, it gives me all kinds of warm and fuzzies to be partnering with The Hershey Company some twenty years later using the same timeless baking goodies.
The fond memories are melting me!!
Speaking of melting, the combo of HERSHEY’S Kitchens Unsweetened Chocolate Baking Bar swimming with butter is like nothing I’ve ever smelled before. These babies are rich, fudgy and freaky good but not toooo fudgy to the point where you only can handle one. That’s no fun. You must handle at least three.
And we threw in HERSHEY’S Kitchens Semi-Sweet Chocolate Chips to make them not just single chocolate, but double chocolate. The more the merrier! It’s the holiday season, yo. Live a little.
Brownies can get decadent and rich depending on how much sugar, butter and eggs you use. The flour controls the fluffy factor, so more dense brownies call for less and cakier brownies call for more. I’m team fudgy. I also added instant espresso powder because I add it to every chocolate dessert I make. It intensifies the chocolate flavor without adding a coffee taste, although I wouldn’t mind that one bit.
For more baking tips for this recipe, head to HERSHEY’S Kitchens.
And guess what? These are even a wee bit wholesome, if I may go there. I used organic cane sugar and white whole wheat flour for a little whole grain punch so basically these Double Chocolate Pretzel Brownie Bites are like a salad.
Feed your soul, beautiful people!!
- 2 oz HERSHEY’S Kitchens Unsweetened Chocolate Baking Bar
- ¼ cup unsalted butter
- ¾ cup sugar (I used organic cane sugar)
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup white whole wheat flour, spooned and leveled (can sub all-purpose flour)
- 1 tsp instant coffee or espresso powder (optional)
- ¼ tsp salt
- ¼ cup HERSHEY’S Kitchens Semi-Sweet Chocolate Chips
- 20 whole mini pretzels
- Course sea salt, for topping
- Preheat oven to 325°F. Lightly grease two mini muffin tins.
- In a medium microwave-safe bowl, melt chocolate and butter in 20 second increments, stirring after each. Add the sugar, whisking to combine. Add in the eggs, whisking until smooth and then whisk in vanilla. Using a spoon, stir in the flour, instant coffee, and salt until combined. Fold in baking chips.
- Spoon the batter into the prepared pans (you should have about 20 bites). Top each bite with a pretzel, gently pressing it down. Bake one pan at a time for 13-15 minutes each.
- Cool bites in pans on a wire rack for 30 minutes. Sprinkle with sea salt and dig in!
5 BAKING TIPS:
- For the best brownies, stir the batter until the flour is just barely combined as to not over develop the gluten and result in dense brownies.
- For chewier brownies, use half brown sugar and half white sugar.
- To make sweeter brownies, swap out the HERSHEY’S Kitchens Unsweetened Chocolate Baking Bar for HERSHEY’S Kitchens Semi-Sweet Chocolate Baking Bar.
- Let the eggs sit outside of the fridge for 30 minutes to an hour (room temperature) before making the brownies for best results. The brownies will be less dense, and the batter will be easier to stir!
- Baking ahead of time? Brownies freeze well up to 3 months. Prior to serving, thaw in the refrigerator overnight and then bring to room temperature.