Instructions

• Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil, leaving an overhang for lifting, and spray the foil with cooking spray or grease and flour the pan; set aside.
• Put the ½ cup (1 stick) unsalted butter and 6 ounces chopped dark or bittersweet chocolate in a large microwave-safe bowl. Microwave on high for 1 minute, stir, then continue in 15-second increments, stirring between each, until the butter and chocolate are fully melted and the mixture is smooth. (Alternatively, melt in a heatproof bowl set over simmering water.) Let the chocolate mixture cool until warm but not hot so it won’t scramble the eggs.
• Add the 2 large eggs, ¾ cup granulated sugar, 1 tablespoon vanilla extract, the optional 1 tablespoon brewed coffee (recommended), the optional 1 teaspoon instant espresso granules (recommended), and ½ teaspoon salt to the warm chocolate mixture. Whisk vigorously until the mixture is fully combined and smooth.
• Add ¾ cup all-purpose flour and stir just until no streaks of flour remain; do not overmix.
• Pour the batter into the prepared pan and smooth the top lightly with a spatula. Bake at 350°F for about 21–24 minutes, or until the center has just set and is no longer glossy. A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter.
• Immediately after removing the brownies from the oven, carefully arrange about 30 chocolate-covered pretzels (or as many as needed to cover the surface) in an even single layer on top. Press each pretzel gently so it adheres to the brownie surface but does not sink.
• Allow the brownies to cool in the pan on a wire rack for at least 2 hours, until fully set. Lift the brownies from the pan using the foil overhang, slice, and serve.
• Store airtight at room temperature for up to 1 week, in the refrigerator for up to 10 days, or in the freezer for up to 6 months. These brownies are often preferred slightly chilled.