If you have a love for the perfect bite that combines sweet, salty, crunchy, and fudgy all at once, then this Salted Caramel Pretzel Brownies Recipe is about to become your new obsession. Imagine a buttery, crispy pretzel crust giving way to a rich, chocolatey brownie loaded with swirls of gooey caramel and topped off with a sprinkle of sea salt and chopped pretzels for that satisfying crunch. It’s the kind of dessert that grabs your attention from the first sight and never lets go. Whether you’re baking for a crowd or treating yourself, these brownies are pure magic in every square.
Ingredients You’ll Need
What I love most about this Salted Caramel Pretzel Brownies Recipe is how it uses a handful of straightforward ingredients that pack so much flavor and texture. Each one plays a special role, from creating the salty crisp crust to achieving that ultra-moist, fudgy brownie center with a luscious caramel touch.
- Mini pretzel twists: Crushed into crumbs, they form the salty, crunchy base that takes these brownies to the next level.
- Granulated sugar: Adds sweetness that balances perfectly with the salt and chocolate.
- Unsalted butter: Brings richness and moistness to both the crust and the brownie batter.
- Large eggs: Provide structure and a tender crumb in the brownies.
- Vanilla extract: Lifts all the flavors with its warm, sweet aroma.
- All-purpose flour: Essential for the perfect fudgy texture without being cakey.
- Dutch-processed cocoa powder: Offers deep chocolate flavor and a smooth finish.
- Kosher salt: Enhances the sweet and salty contrast dramatically.
- Baking powder: Helps give just enough lift to keep the brownies tender.
- Caramel bits: Melt into golden pockets of buttery sweetness swirled throughout the batter.
- Heavy whipping cream: Combines with caramel for a smooth, silky drip.
- Semi-sweet chocolate chips: Melt on top to create a rich, glossy chocolate layer.
- Roughly chopped pretzels: For that final heavenly crunch and salty flavor pop on top.
- Kosher salt, for garnish: Just a pinch sprinkled at the end amps up all the flavor contrasts.
How to Make Salted Caramel Pretzel Brownies Recipe
Step 1: Prepare the Pretzel Crust
Start by preheating your oven to 350°F and lining an 8×8-inch pan with parchment paper. Then, pop those mini pretzel twists into a food processor and crush them down to fine crumbs. Mix the pretzel crumbs with melted butter and sugar, then press this salty, buttery mixture firmly into the bottom of your pan. This crust is the foundation for the magic ahead. Bake it for 10 minutes to set it and let it cool completely—this step ensures a perfect crunch every time.
Step 2: Whisk Together the Wet Ingredients
While the crust is cooling, whisk the eggs with vanilla extract until combined. This simple mix adds moisture and helps to bind the rich brownie batter together. The key here is to make sure your melted butter has cooled slightly before adding it—too hot and it can start cooking the eggs prematurely, which you want to avoid.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, sugar, kosher salt, and baking powder. This ensures even distribution of the rising agent and salt all through the brownies, giving a balanced flavor and texture.
Step 4: Mix Everything Together
Pour your egg and butter mixture into the bowl with dry ingredients and stir gently until fully combined. The batter will be thick and glossy, hinting at the fudgy brilliance that’s about to happen. Spread this brownie batter evenly over the cooled pretzel crust, creating a luscious layer to bake up perfectly.
Step 5: Melt and Swirl the Caramel
Now for the star of the show: melt your caramel bits with heavy cream in the microwave in short bursts, stirring until silky smooth. Reserve a few tablespoons to drizzle on top later. Pour the rest over the batter and use a knife to gently swirl it through, taking care not to break through the pretzel crust. This swirling technique creates those irresistible pockets of caramel throughout every bite.
Step 6: Bake and Add Finishing Touches
Bake your brownies for 30-35 minutes, checking with a toothpick so it comes out with just a few moist crumbs attached—perfectly fudgy, not dry. As soon as they come out of the oven, sprinkle the semi-sweet chocolate chips on top. Let them melt for a minute or two, then spread a glossy layer across your warm brownies. Top with the reserved caramel, chopped pretzels, and a sprinkle of kosher salt for that final, mouthwatering crunch.
Step 7: Cool and Cut
Allow the brownies to cool at least 30 minutes for the caramel and chocolate to set. The wait is truly worth it because these brownies are best served at room temperature, where every layer and texture comes together perfectly.
How to Serve Salted Caramel Pretzel Brownies Recipe
Garnishes
While the salted caramel, pretzel, and chocolate finish is stunning on its own, a light sprinkle of flaky sea salt right before serving brightens all the rich flavors beautifully. For extra flair, consider adding a small dollop of whipped cream or a few fresh berries for a pop of freshness and color.
Side Dishes
These brownies love good company! Serve alongside a scoop of vanilla ice cream for an irresistible warm-and-cold contrast, or pair with a freshly brewed coffee or milk to complement the sweet and salty layers. A mint tea or a rich stout beer also makes for an unexpectedly delicious combination that will impress your guests.
Creative Ways to Present
For parties, cut the brownies into bite-sized squares and arrange on a decorative platter topped with extra chopped pretzels and a caramel drizzle. You can also place individual squares in small dessert cups topped with whipped cream and caramel ribbons for a fancy yet approachable presentation. Gift these beauties by wrapping squares in parchment paper tied with twine, and you’ll have a memorable homemade treat ready to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Caramel Pretzel Brownies Recipe in an airtight container at room temperature for up to three days. If your kitchen is warm, storing them in the fridge will help maintain their shape and keep the caramel from becoming too sticky, but just bring them to room temperature before serving to restore their softness.
Freezing
These brownies freeze exceptionally well. Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll stay fresh for up to two months. When you’re ready for a treat, simply thaw at room temperature or warm briefly in the microwave for that fresh-baked decadence.
Reheating
To enjoy the brownies warm, microwave for 15-20 seconds or heat briefly in a warm oven (around 300°F) for 5-7 minutes. This helps melt the chocolate and caramel layers back to silky goodness without drying out the brownie, giving you a freshly baked feel with no fuss.
FAQs
Can I use regular pretzels instead of mini pretzels?
Yes, you can use regular pretzels, but you’ll want to break or crush them into smaller pieces before processing to get a fine crumb. Mini pretzels just make it easier to achieve an even, consistent crust.
What if I don’t have caramel bits? Can I use caramel sauce instead?
Caramel bits work best for melting into a smooth swirl and thick drizzle, but a good quality caramel sauce can substitute. Just keep it thicker and reduce any added liquid in the recipe slightly to maintain the right texture.
How salty are these brownies? Can I reduce the salt?
The salt enhances the sweet chocolate and caramel beautifully but isn’t overwhelming. If you prefer less salt, feel free to cut back a bit on the kosher salt in the batter and garnish to suit your taste.
Can I make this recipe gluten-free?
To make this gluten-free, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your pretzels are gluten-free as well to keep the dish safe for those with sensitivities.
How do I know when the brownies are done baking?
Look for a toothpick inserted into the center that comes out with just a few moist crumbs clinging to it but no wet batter. Overbaking will dry them out, so keep an eye toward the end of the baking time.
Final Thoughts
This Salted Caramel Pretzel Brownies Recipe is a thrilling adventure in sweet and salty, crispy and fudgy, all in one iconic treat. Whether you’re baking for a special occasion or just craving a fabulous homemade dessert, I highly encourage you to dive into these brownies. They’re not just a recipe; they’re a celebration of flavor and texture that’s sure to become a beloved classic in your kitchen. Go ahead, bake a batch and watch them disappear faster than you can say salted caramel!
Print
Salted Caramel Pretzel Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Pretzel Brownies combine a crunchy pretzel crust with rich, fudgy brownie batter swirled with gooey caramel and topped with melted chocolate, chopped pretzels, and a sprinkle of kosher salt for the perfect balance of sweet and salty flavors.
Ingredients
Pretzel Crust
- 2 cups mini pretzel twists
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Brownie Batter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- ½ cup (62.5 g) all-purpose flour
- â…“ cup (39 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup (1 stick / 113 g) unsalted butter, melted then cooled slightly
Caramel Swirl and Topping
- 1 cup caramel bits
- 1 tablespoon heavy whipping cream
- ½ cup (84 g) semi-sweet chocolate chips
- ½ cup pretzels, roughly chopped
- Kosher salt, for garnish (to taste)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and set aside.
- Crush pretzels: Place the 2 cups of mini pretzel twists into a food processor and pulse until they become fine crumbs.
- Make pretzel crust: In a medium bowl, combine the pretzel crumbs, ¼ cup sugar, and ½ cup melted butter. Mix thoroughly, then press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake crust: Bake the pretzel crust in the oven for 10 minutes. Remove and allow it to cool completely.
- Mix eggs and vanilla: In a small bowl, whisk together the 2 large eggs and 1 teaspoon vanilla extract. Set aside.
- Combine dry ingredients: In a separate medium bowl, sift or mix together the 1 cup granulated sugar, ½ cup all-purpose flour, ⅓ cup Dutch-processed cocoa powder, ¼ teaspoon kosher salt, and ¼ teaspoon baking powder.
- Add wet ingredients to dry: Pour the egg mixture and the slightly cooled ½ cup melted butter into the dry ingredients. Stir until fully combined and smooth.
- Spread batter over crust: Carefully spread the brownie batter evenly over the cooled pretzel crust, smoothing the top gently.
- Melt caramel: In a microwave-safe bowl, melt 1 cup caramel bits with 1 tablespoon heavy whipping cream in 30-second intervals, stirring well between each, until smooth and pourable.
- Swirl caramel: Reserve 1-2 tablespoons of the melted caramel for topping. Pour the remaining caramel evenly over the brownie batter and gently swirl it in with a knife, taking care not to disturb the pretzel crust below.
- Bake brownies: Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Add chocolate topping: Immediately after removing from the oven, sprinkle the ½ cup semi-sweet chocolate chips evenly across the top. Let sit for 1-2 minutes to melt, then spread the melted chocolate evenly over the brownies with a knife or offset spatula.
- Garnish: Top with the reserved caramel, chopped pretzels, and a sprinkle of kosher salt to taste. If the caramel has hardened, warm it briefly in the microwave to soften before drizzling.
- Cool and serve: Allow the brownies to cool in the pan for about 30 minutes before cutting into 16 squares and serving.
Notes
- Ensure the melted butter for the batter is slightly cooled to prevent cooking the eggs when mixing.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and smoother texture.
- Chopping some pretzels for topping adds extra crunch and visual appeal.
- Be careful to not overbake to keep the brownies fudgy and moist.
- The kosher salt garnish enhances the sweet and salty flavor balance—adjust amount based on preference.
- Room temperature eggs incorporate better and provide a smoother batter.
- The caramel swirl adds a luscious gooey texture and can be adjusted to taste.
- Use parchment paper with an overhang for easy removal of brownies from pan.
