If you have a sweet tooth and crave a mix of salty, gooey, and crunchy, you’re in for a real treat with this Salted Caramel Pretzel Brownies Recipe. These brownies bring together the perfect base of rich, fudgy chocolate layered over a crisp pretzel crust, then drizzled with luscious caramel and finished with a sprinkle of flaky salt and crunchy pretzels for a burst of texture and flavor. Each bite is a joyful dance of salty and sweet that’s utterly addictive and sure to become a staple in your dessert arsenal. Trust me, once you try this Salted Caramel Pretzel Brownies Recipe, it’s hard to stop at just one piece!
Ingredients You’ll Need
Simple ingredients make a powerful impact in this recipe. Each component is carefully chosen to create the perfect balance of crunch, sweetness, and gooeyness—the hallmark of the Salted Caramel Pretzel Brownies Recipe.
- Mini pretzel twists (2 cups): These provide the salty, crunchy base and a delightful texture contrast.
- Granulated sugar (¼ cup and 1 cup): Adds sweetness and helps achieve the perfect fudgy texture.
- Unsalted butter (1 stick + 1 stick, melted): Blends richness into both crust and batter, lending moistness and flavor depth.
- Large eggs (2): Bind the ingredients together and lift the batter just enough to keep it dense yet tender.
- Vanilla extract (1 teaspoon): Enhances the chocolate notes and caramel flavors with its warm aroma.
- All-purpose flour (½ cup): Creates structure without making the brownies cakey.
- Dutch-processed cocoa powder (⅓ cup): Adds an intense chocolate flavor and deep color.
- Kosher salt (¼ teaspoon and to garnish): Balances the sweetness and enhances all other flavors.
- Baking powder (¼ teaspoon): Helps to achieve just the right rise and texture.
- Caramel bits (1 cup): Melted into a luscious layer that infuses gooey sweetness.
- Heavy whipping cream (1 tablespoon): Smooths and enriches the caramel for easy swirling.
- Semi-sweet chocolate chips (½ cup): Melted atop for that glossy, rich finish.
- Roughly chopped pretzels (½ cup): For a salty, crunchy topping that complements every bite.
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 to prevent sticking. Toss the mini pretzel twists into a food processor and crush them until they form a fine crumb. This crust is the crunchy foundation of your brownies, so aim for a texture similar to coarse sand. Combine the pretzel crumbs with melted butter and ¼ cup granulated sugar, then press the mixture firmly into the pan’s bottom. Bake this crust for 10 minutes to help it set, then let it cool completely before moving on. This ensures a sturdy base that won’t get soggy under the rich brownie batter.
Step 2: Whisk the Wet Ingredients
In a small bowl, whisk together the two eggs and vanilla extract until smooth and slightly frothy. In another bowl, have your melted butter ready but make sure it’s slightly cooled so it doesn’t cook the eggs on contact when combined. This step ensures your batter is smooth and ready to mix without lumps or scrambling.
Step 3: Combine Dry Ingredients and Mix Batter
In a medium bowl, sift together the all-purpose flour, cocoa powder, 1 cup granulated sugar, kosher salt, and baking powder. Sifting helps eliminate any lumps and gives your brownies a beautiful lightness despite their fudgy nature. Gradually add your egg mixture and slightly cooled butter to the dry ingredients, stirring just until everything is fully incorporated. Over-mixing can create dense brownies, so aim for a uniform but gentle blend.
Step 4: Spread the Brownie Batter
Once your pretzel crust has cooled completely, spread the brownie batter over it carefully to avoid disturbing the crust layer. It’s important to have that distinct separation for the ultimate texture combination in each bite.
Step 5: Prepare and Swirl the Caramel
In a microwave-safe bowl, melt the caramel bits together with the heavy cream in 30-second intervals, stirring in between until smooth and glossy. Reserve a small amount (1-2 tablespoons) of this caramel for topping later. Pour the rest evenly over the brownie batter, then use a knife to gently swirl the caramel into the batter. Be careful not to scrape down into the pretzel crust, as you want those layers distinct but beautifully marbled.
Step 6: Bake and Add Chocolate Finish
Bake your brownies in the preheated oven for 30-35 minutes. Insert a toothpick to test doneness—it should come out with just a few moist crumbs, never wet batter. Once out of the oven, immediately sprinkle your semi-sweet chocolate chips on top. Let them sit for a minute until they begin melting, then spread the chocolate evenly over the warm brownies with a knife or offset spatula for a luscious, shiny glaze.
Step 7: Final Toppings and Cooling
Drizzle the reserved caramel over the chocolate layer and sprinkle the roughly chopped pretzels and a pinch of kosher salt on top. If the reserved caramel has hardened, simply warm it back in the microwave for a few seconds. Let your brownies cool for about 30 minutes before slicing—this cooling period lets everything set perfectly for clean cuts and the best texture experience.
How to Serve Salted Caramel Pretzel Brownies Recipe
Garnishes
A sprinkle of flaky sea salt or a few extra crushed pretzels on top adds visual appeal and heightens the sweet-and-salty interplay that makes these brownies so memorable. You can even add a few chocolate shavings or a drizzle of white chocolate for an elegant touch.
Side Dishes
These brownies shine on their own but are amazing paired with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance their richness. A hot cup of coffee or a glass of cold milk also makes the perfect companion to tame the sweetness and enrich the indulgence.
Creative Ways to Present
For parties or gifts, cut the brownies into bite-sized squares and stack them on a pretty platter with parchment paper in between. Wrapping single servings in a little parchment and tying with baker’s twine creates a charming homemade gift. You can also serve them on a wooden board alongside various nuts, berries, or fresh fruit to make a delightful dessert spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the Salted Caramel Pretzel Brownies Recipe in an airtight container at room temperature for up to 3 days. This keeps the crust crisp and the brownie moist. If your kitchen is warm, storing them in the fridge is also fine but let them come to room temperature before serving for the best texture.
Freezing
You can freeze leftover brownies by wrapping them tightly in plastic wrap and foil to prevent freezer burn. They’ll keep well for up to 2 months. When ready to enjoy, thaw them overnight in the fridge or at room temperature for a few hours.
Reheating
Warm frozen or refrigerated brownies in the microwave for about 15-20 seconds to bring back that melty, gooey sensation. Just be careful not to overheat, or they’ll dry out. You can also pop them in a preheated oven at 300°F for 5-7 minutes if you prefer crisp edges.
FAQs
Can I use regular caramel instead of caramel bits?
Yes! Soft caramel candies or store-bought caramel sauce can work just as well. If using candies, melt them with the heavy cream as the recipe suggests. For caramel sauce, swirl it directly over the batter and enjoy the same luscious texture.
Are mini pretzel twists necessary?
Mini pretzels are ideal because they crush easily and create the perfect crumbly crust, but you can substitute with any small crunchy pretzel shape or even pretzel sticks chopped finely. Just make sure to crush them to a fine crumb for the best layer.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Ensure your pretzels are also gluten-free, and the rest of the ingredients remain the same for a delicious allergy-friendly treat.
How long do these brownies keep their crispy pretzel crust?
The pretzel crust stays crisp for about 2 to 3 days stored at room temperature in an airtight container. After that, it may soften slightly, but the flavor remains fantastic. To enjoy the fully crisp texture, consume them sooner rather than later.
Can I add nuts to the brownies?
Yes! Chopped pecans, walnuts, or almonds make excellent additions either mixed into the brownie batter or sprinkled on top for extra crunch. Just be mindful that the pretzel crust already adds a delightful crunch, so adjust nuts based on your preference.
Final Thoughts
I hope you’re as excited as I am to dive into this Salted Caramel Pretzel Brownies Recipe. It’s simply one of those desserts that wow guests and satisfy any craving simultaneously. The combination of textures and flavors is irresistible and showcases how a few simple ingredients can be transformed into a decadent experience. Don’t wait to give these a try—I promise they’ll become your go-to when you want a little extra magic in your baking!
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Salted Caramel Pretzel Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
Description
These Salted Caramel Pretzel Brownies combine a crunchy pretzel crust with rich, fudgy chocolate brownie layers swirled with luscious melted caramel and topped with melty chocolate chips. The perfect balance of salty and sweet creates an irresistible treat that’s ideal for parties or indulgent snacks.
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
- ⅓ 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 slightly cooled
Caramel Topping
- 1 cup caramel bits
- 1 tablespoon heavy whipping cream
Finishing Touches
- 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) and line an 8×8-inch square baking pan with parchment paper for easy removal and cleanup.
- Crush pretzels: Place the mini pretzel twists in a food processor and pulse until they become fine crumbs suitable for the crust base.
- Mix pretzel crust: In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until the mixture is evenly moistened, then press it firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Bake crust: Bake the pretzel crust in the oven for 10 minutes, then remove and allow it to cool completely before adding the brownie batter.
- Whisk eggs and vanilla: In a small bowl, whisk together the eggs and vanilla extract until well combined. Set aside.
- Combine dry ingredients: In another medium bowl, sift together the flour, Dutch-processed cocoa powder, kosher salt, baking powder, and sugar to ensure an even distribution of dry ingredients.
- Add wet ingredients to dry: Pour the egg mixture and the slightly cooled melted butter into the dry ingredients. Stir gently but thoroughly until the batter is smooth and fully combined.
- Assemble brownie batter: Carefully spread the brownie batter evenly over the cooled pretzel crust, smoothing the surface with a spatula.
- Melt caramel: In a microwave-safe bowl, combine the caramel bits with the heavy whipping cream. Heat in 30-second intervals, stirring after each, until the caramel is completely melted and smooth.
- Swirl caramel into batter: Reserve about 1-2 tablespoons of the melted caramel for topping. Pour the remaining caramel evenly over the brownie batter, then use a knife to swirl it lightly into the batter, being careful not to disturb the pretzel crust below.
- Bake brownies: Bake the brownies in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs but no wet batter.
- Add chocolate chips: Immediately after baking, sprinkle the semi-sweet chocolate chips on top of the hot brownies. Let them sit for a couple of minutes so they melt, then spread the melted chocolate evenly over the brownies with a knife or offset spatula.
- Garnish brownies: Drizzle the reserved caramel over the top, then sprinkle with the chopped pretzels and a pinch of kosher salt to taste. If the caramel has hardened, gently warm it in the microwave before drizzling.
- Cool and serve: Allow the brownies to cool for about 30 minutes at room temperature before cutting into squares and serving to maximize their texture and flavor.
Notes
- Make sure the pretzel crust cools completely before adding the brownie batter to prevent it from becoming soggy.
- Use room temperature eggs to achieve a smooth brownie batter.
- If the caramel hardens during preparation, gently warm it in the microwave in short bursts to soften it for easy swirling and drizzling.
- For an extra touch, sprinkle flaky sea salt instead of kosher salt for a more delicate saltiness on top.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
