Tony's dark milk pretzel toffee brownies

Ingredients (makes 9):
170g Unsalted Butter
50g Cocoa Powder
115g Tony Chocolonely’s Milk Chocolate, chunked
100g Golden Caster Sugar
100g Dark Brown Sugar
3 Large Eggs
1 tsp Vanilla Extract
50g Plain Flour
10g Cornflour
1 tsp Cinnamon
0.5 tsp Sea Salt
180g Tony Chocolonely’s Dark Milk Pretzel Toffee Chocolate, chunked
20g Fudge Pieces
9 Mini Salted Pretzels

Method:
1. Preheat oven to 180°C (fan). Line a 20cm square tin with greaseproof paper.
2. In a saucepan, melt the butter until it turns a deep brown and smells nutty. Off
the heat, stir in the cocoa powder and Tony Chocolonely’s Milk Chocolate until melted. Set aside.
3. Meanwhile, in a mixing bowl, beat the sugar, eggs and vanilla extract until light
and fluffy (8-10 minutes).
4. Pour in the brown butter-chocolate and fold using a spatula until fully
combined.
5. In a separate bowl, combine the plain flour, cornflour, cinnamon and salt.
6. Gradually, fold the dry ingredients into the wet using a spatula.
7. Fold in the Tony Chocolonely’s Dark Milk Pretzel Toffee Chocolate chunks and
fudge pieces until evenly distributed.
8. Pour the batter into the lined baking tin and smooth out evenly. Press in
pretzels.
9. Bake in the centre of the oven for 20-22 minutes (aiming for crackly top, slight
wobble and a skewer comes out clean).
10. Cool in the tin for 20 minutes before carefully transferring to a wire rack to
cool completely.
11. Cover and refrigerate overnight before slicing for the ultimate fudgy centre!