Lately I have been snacking on pretzels dipped in Nutella. Sweet and salty. A dangerous combination. One afternoon while scraping the bottle of the Nutella jar with the very last pretzel (don’t you dare judge me), I had a thought … a brilliant thought. Why not make Nutella brownies with a pretzel crust? I didn’t know just how brilliant this idea was until I made them. And ate them. All.
I have heard whispers of a three-ingredient Nutella brownie recipe but have never tried it. Nutella, flour and eggs. That’s it. So easy! And it makes the gooiest, richest most perfect brownie.
Add a layer of graham crackers and pretzels and you have quite possibly the best thing ever made. I know, that sounds like an exaggeration but I’m not kidding. These are seriously good and ridiculously addicting. Perfectly sweet and rich with a salty crunch. The Holy Grail of brownies has been created. You’re welcome. 😉
Nutella Brownies with Pretzel Graham Cracker Crust
1 cup graham cracker crumbs
1 cup pretzel crumbs (plus more pretzels for decorating)
1/2 cup sugar
12 tablespoons butter, melted
2 1/2 cups chocolate-hazelnut spread, such as Nutella (this is approx 1 (22.5 oz) jar – plus save a little to drizzle on top)
1 cup all-purpose flour
3 large eggs
To make the crust, preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper. In a large bowl, mix graham cracker crumbs, pretzel crumbs, sugar and melted butter together. Press into the bottom of the prepared pan and bake for 6-7 minutes, until set. Remove from oven and allow to cool.
To make brownies, in an electric mixer fitted with a paddle attachment, mix together the chocolate-hazelnut spread, flour and eggs until just combined. Pour over cooled crust and spread the mixture to the edges. Bake at 350 degrees until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, remove from pan by lifting parchment. Optional: arrange pretzels on top and drizzle with Nutella (place Nutella in microwave for approx. 20 seconds to make it easier to drizzle).