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
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
- 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
