CHOCOLATE-HAZELNUT BROWNIES WITH PRETZEL GRAHAM CRACKER CRUST

I love snacking on pretzels dipped in Nutella. Sweet and salty—a dangerous combination. One afternoon while scraping the bottom of the Nutella jar with the very last pretzel (no judgment, please!), I had a thought . . . a brilliant thought: Why not make Nutella brownies with a pretzel crust? This rich three-ingredient Nutella brownie atop a crunchy, salty graham cracker crust is seriously good and ridiculously addicting. You’ve been warned.

CRUST

1 cup graham cracker crumbs

1 cup pretzel crumbs, plus more pretzels for decorating

½ cup sugar

¾ cup (1½ sticks) butter, melted

BROWNIES

2½ cups chocolate-hazelnut spread, such as Nutella [this is approximately 1 (22½-ounce) jar], reserve a little to drizzle on top

1 cup all-purpose flour

3 large eggs

Makes two dozen 2-inch brownies

1. Preheat the oven to 350 degrees. Line a 9 × 13-inch pan with parchment paper.

2. To make the crust, in a large bowl mix together the graham cracker crumbs, pretzel crumbs, sugar, and melted butter. Press into the bottom of the prepared pan, and bake for 6 to 7 minutes until set. Remove the pan from the oven and allow the crust to cool.

3. To make the brownies, in an electric mixer fitted with the paddle attachment mix together the chocolate-hazelnut spread, flour, and eggs until just combined. Pour this mixture over the cooled crust, and spread it to the edges. Bake until the surface looks set and slightly crisp, about 25 minutes. Let the brownies cool slightly, then remove them from the pan by lifting the parchment.

4. Let the brownies cool completely. Arrange the pretzels on top and drizzle with the remaining chocolate-hazelnut spread (place the jar in the microwave for approximately 20 seconds to make the spread easier to drizzle).

5. Slice the brownies into 2-inch squares and serve.

MAKE IT AHEAD: These brownies are good made the day before. Store them in an airtight container at room temperature.