In my opinion, the most fun things to make are brownies and cookies. They are the most simple, I can eat them in less than an hour, and they’re so versatile! These brownies have the perfect pretzel-to-brownie ratio. The pretzels add a great texture and really bring down that extra richness in a normal brownie. However, I love topping these with salted caramel sauce because it makes them buttery and gooey!
THE SALTED CARAMEL PRETZEL BROWNIES EXPLAINED:
Golden, buttery, pretzel crust topped with a fudgy, crackly top brownie and finished off with a drizzle of salted caramel.
FAQS:
how do i store these brownies?
if they last long enough to even be stored;) you can store them in an airtight container or Ziploc bag at room temperature for up to 4 days.
AN EASIER WAY:
Buy a fudgy brownie mix and make according to directions- but skip the baking part. Just make until the batter is mixed. Follow my directions #1, #2,
HOW TO MAKE THESE SALTED CARAMEL PRETZEL BROWNIES:
make the pretzel crust:
Preheat the oven to 350°F. Lightly grease an 8×8 pan and line with parchment paper.
In a medium microwave-safe bowl, melt the 4 tbsp butter and set it aside.
Using a food processor, blend up brown sugar and pretzels until fine crumbs. Combine crumbs with the melted butter and press into the pan evenly. Bake for 6-8 minutes until golden brown. Set aside while making brownie batter.
make the brownie batter:
In a small microwave-safe bowl, melt chocolate chips in 15-second increments while stirring between increments until fully melted.
Melt butter in a medium microwave-safe mixing bowl. Mix in both sugars, then add vanilla extract and eggs.
Fold in melted chocolate chips. Mix in flour, salt, and cocoa powder until just combined. Pour batter onto the baked pretzel crust and spread to smooth the top evenly.
Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it’s time to take them out of the oven, they’ll jiggle ever so slightly in the middle and cooked around the edges.
make the salted caramel:
In a medium heavy-bottom, light-colored saucepan, let the sugar and water cook until it forms into a honey/amber color. Turn off the heat and add butter, but be cautious because it will be bubbling! Mix with a wooden spoon until butter is melted. Slowly stir in heavy cream, it will start to come together as a silky, amber-colored, sauce. Transfer to a heat-safe bowl with a lid and place in the refrigerator until room temperature.
Drizzle on top of brownies once cooled.
grocery list:
- regular pretzels
- brown sugar
- butter
- oil- avocado, olive, vegetable
- granulated sugar
- eggs
- vanilla extract
- cocoa powder
- flour
- salt
- semi-sweet chocolate chips
- heavy cream
equipment list:
click here to purchase the equipment listed below
- 8×8 baking pan
- handheld electric mixer
- mixing bowls
- pyrex dishes with lids
Salted Caramel Pretzel Brownie
Ingredients
Pretzel crust
- 2 cups pretzels normal shape & size
- ¼ cup brown sugar
- 4 tbsp butter
Brownies
- 1/2 cup salted butter melted
- 1 tbsp oil olive vegetable, canola, or avocado
- 1 cup 240g granulated sugar
- 1/4 cup 45g brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup 30g unsweetened cocoa powder
- 1/2 cup 75g all-purpose flour
- 1/2 tsp salt
- 1/2 cup chocolate chips semi-sweet
Salted Caramel
- ⅓ cup water
- 1 sugar 240g
- 3 tbsp butter
- 1 cup heavy cream
Instructions
Pretzel crust:
- Preheat the oven to 350°F. Lightly grease an 8x8 pan and line with parchment paper.
- In a medium microwave-safe bowl, melt the 4 tbsp butter and set aside.
- Using a food processor, blend up brown sugar and pretzels until fine crumbs. Combine crumbs with the melted butter and press into the pan evenly. Bake for 6-8 minutes until golden brown. Set aside while making brownie batter.
Brownies:
- In a small microwave-safe bowl, melt chocolate chips in 15 second increments while stirring between increments until fully melted.
- Melt butter in a medium microwave-safe mixing bowl. Mix in both sugars, then add vanilla extract and eggs.
- Fold in melted chocolate chips. Mix in flour, salt, and cocoa powder until just combined. Pour batter onto the baked pretzel crust and spread to smooth the top evenly.
- Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it's time to take them out of the oven, they'll jiggle ever so slightly in the middle and cooked around the edges.
Salted Caramel:
- In a medium heavy-bottom, light-colored saucepan, let the sugar and water cook until it forms into a honey/amber color. Turn off the heat and add butter, but be cautious because it will be bubbling! Mix with a wooden spoon until butter is melted. Slowly stir in heavy cream, it will start to come together as a silky, amber-colored, sauce. Transfer to a heat-safe bowl with a lid and place in the refrigerator until room temperature.
- Drizzle on top of brownies once cooled.
If you loved this recipe for Salted Caramel Pretzel Brownies make sure to check out my Peanut Butter S’mores Bars and my Fudgy Brownies
