Recipe development is probably one of the most compelling aspects of my job.
Sure, it has a boring name, but it makes up for it in style.
This recipe took a few tries. Four, to be exact.
Achieving a similar density between the blondie batter and the brownie batter was a challenge. And then I had to make sure the beer flavor was well-balanced as part of the dessert, and not too overpowered by the chocolate.
To top it off, I realized that it needed something salty. Not just plain old run-of-the-mill pretzel salty, though. I sprinkled these chocolate-dipped pretzels with some homemade Centennial Hop Salt. The perfect amount of bitterness and aromatics. Even suitable for the faint of hop in your life.