Joseph De Leo
Hands-On Time
15 Mins
Total Time
1 Hour 10 Mins
Makes 24 brownies

How to Make It

Step 1

Heat oven to 350° F. Butter a 9-by-13-inch baking dish and line with parchment, leaving an overhang on the two long sides; butter the parchment. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

Step 2

Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 7 to 10 minutes. Cool, then coarsely chop.

Step 3

Combine the butter, semisweet chocolate, and bittersweet chocolate in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

Step 4

Add the flour mixture and mix until just combined (do not overmix). Fold in the pecans.

Step 5

Spread the batter in the prepared pan and drop spoonfuls of the dulce de leche on top. Use a skewer or knife to gently swirl the dulce de leche into the batter. Sprinkle with the pretzels. Bake until the top is set and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan.

Step 6

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 24 squares.

Step 7

Storage suggestion: Keep the brownies at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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