Coconut Pretzel Crunch Brownies
These are gluten free and soy free.
For the Crust
  • 3 cups gluten-free pretzels
  • ¾ cup unsweetened shredded coconut
  • ⅔ cup brown sugar
  • ½ cup Rich & Creamy MELT
  • 1 egg, beaten
For the Brownies
  • 2 cups granulated sugar
  • 1 cup gluten-free all-purpose flour
  • ¾ cup cocoa powder
  • ½ tsp salt
  • 1 cup Chocolate MELT, melted
  • 4 eggs
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9 x 13 inch baking pan with nonstick spray and set aside.
  3. To make the crust, in a bowl of a food processer, pulse together pretzels, shredded coconut and brown sugar in a food processor until blended.
  4. Add the MELT and egg, mixing until thoroughly combined and a crumbly crust forms.
  5. Press the crust into the bottom of the greased pan and bake for 10-15 minutes or until the edges begin to brown.
  6. Remove and set aside.
  7. In a large mixing bowl, combine sugar, gluten-free all-purpose flour, cocoa powder, baking powder and salt.
  8. In the bowl of a standing mixer, beat together the Chocolate MELT, eggs and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  9. Pour brownie mixture over the crust and return to the oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool completely before cutting into squares.


Recipe Categories: Chocolate MELT Recipes, Desserts, Gluten Free, and Rich & Creamy MELT Organic Recipes.
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