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
Scale
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.
