This luscious, thick brownie filling with a sweet and salty pretzel crust is simple to create but magnificent to serve. It is drizzled with caramel and served with a dollop of cream.
| Prep Time: | 15 mins |
| Cook Time: | 51 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 6 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 cups small pretzel twists
- ¼ cup packed brown sugar
- ½ cup butter, melted
- ¾ cup butter, cubed
- ¾ cup semisweet chocolate chips
- ¾ cup packed brown sugar
- ⅔ cup white sugar
- 3 eggs, beaten
- 3 tablespoons heavy whipping cream
- 4 ½ teaspoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup caramel topping
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
- Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
- Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.
- The fudge filling will sink slightly as it cools.
Nutrition Facts
| Calories | 633 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 23 g |
| Sodium | 529 mg |
| Sugars | 52 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Very decadent! Next time I would use more butter in the crust because it came out dry and did not set. I had to bake for 1 hour ten minutes. Overall a great dessert pie with nice fudgy taste! Will make again.