Salted Maple Pretzel Brownie Skillet
A fudgy skillet brownie gets maple depth, crunchy pretzels, and a glossy chocolate finish for an easy warm dessert.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 8 · Difficulty: Easy · Rating: 4.9/5 (341 reviews)
INSPIRED BY
A bakery-style salted brownie meets a warm skillet cookie, with maple syrup giving the chocolate a toasty edge.
Story
Theo likes desserts that arrive in the same pan they were baked in, especially when there is a salty pretzel crunch involved. This one lands somewhere between a bakery brownie and a campfire treat, with a soft center that begs for a scoop of vanilla ice cream. It is the kind of finish that turns an ordinary weeknight into a full-on victory lap.
By Theo
Ingredients
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup salted pretzels, lightly crushed
- 1 tablespoon maple syrup, for finishing
- Flaky sea salt, for finishing
Instructions
- Heat the oven to 350°F. Melt the butter in a 10-inch ovenproof skillet over low heat, then remove the skillet from the heat.
- Whisk in the sugar, maple syrup, eggs, and vanilla until glossy and smooth.
- Add the flour, cocoa powder, and fine salt. Stir just until no dry streaks remain, then fold in the chocolate chips.
- Smooth the batter in the skillet and scatter the crushed pretzels over the top, pressing them in lightly.
- Bake for 25 to 30 minutes, until the edges are set and the center still has a slight wobble.
- Rest for 10 minutes, drizzle with the finishing maple syrup, and sprinkle with flaky salt before serving warm.
Chef Tips
- Pull the brownie while the center still wobbles slightly for the fudgiest texture.
- Crush the pretzels into uneven pieces so every serving gets both fine crumbs and bigger crunch.
- Use dark chocolate chips or add a handful of toasted pecans for a deeper finish.
- Cover and refrigerate leftovers for up to 4 days, then warm individual pieces gently.
Cook's Notes
- **Timing:** Pull the brownie while the center still wobbles slightly for the fudgiest texture.
- **Texture:** Crush the pretzels into uneven pieces so every serving gets both fine crumbs and bigger crunch.
- **Swaps:** Use dark chocolate chips or add a handful of toasted pecans for a deeper finish.
- **Storage:** Cover and refrigerate leftovers for up to 4 days, then warm individual pieces gently.