FOR THE CRUST
1 1/2 cups pretzels
1/3 cup brown sugar
3 tablespoons unsalted butter, melted
FOR THE BROWNIES
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
1/2 teaspoon vanilla extract
1/3 cup Nutella hazelnut spread
More Nutella spread for frosting the brownies
Extra pretzels for garnishing
To make the crust: Preheat oven to 350 degrees. Lightly coat an 8 x 8 inch baking dish with cooking spray; set aside.
Place the pretzels in the bowl of a food processor and pulse until broken up into tiny pieces. Add the sugar and pulse until combined, then pour in the butter. Continue pulsing until combined.
Press the pretzel mixture firmly into the prepared pan. Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.
While the crust is baking, make the brownies: In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.
In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and Nutella.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool for at least 45 minutes before frosting with nutella spread and garnishing with pretzels.