Brownies:Preheat the oven to 180ºC. Grease and line an 18cm square baking tin with parchment paper. Cut the paper slightly longer than the tin so that you can create two ‘handles’ to lift the brownies out when cooked.
Place the butter and chocolate in a saucepan over a very low heat and stir until the chocolate and butter are melted and glossy. Do not overheat as the chocolate will burn and seize. This process can also be done in a double boiler, but it’s a bit of a faff in this instance. Take the saucepan off the heat. Add the muscavado sugar, castor sugar and vanilla.Whisk in the eggs, one at a time, beating well after each addition. Sift in the flour, cocoa, and salt. Stir until the flour is incorporated. Spread evenly into the tin and smooth over with the back of a spoon. Stud the batter with the pretzels and give the tin a hefty bang on the counter top to get rid of any air pockets. Bake for exactly 25 minutes. Allow the brownies to cool for at least 30 minutes before removing from the tin. Cut into squares or rectangles. Store in an air-tight container.Sticky toffee caramel sauce:Place the castor sugar in a small saucepan over a medium high heat. Do not stir until the sugar starts to form pools of liquid. Swirl the pan to ensure that the sugar does not burn. Once the caramel is a deep amber colour, add the butter, followed by the cream. The caramel will seize up slightly, but allow it to simmer for about 5-7 minutes, by which time the sauce will be slightly reduced and sticky. Add a pinch of salt and allow to cool. Pour into a heat- proof jug to serve.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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