Caramel Pretzel Brownies
Caramel Pretzel Brownies combine gooey chocolate, creamy caramel, and crunchy pretzels into a perfectly balanced sweet-and-salty dessert. Rich, satisfying, and full of texture, they’re a bold twist on traditional brownies that everyone will love.
Ingredients
Pretzel Crust
- 2 cups mini pretzel twists
- ¼ cup 50 g granulated sugar
- ½ cup 113 g or 1 stick unsalted butter, melted
Brownie Layer
- ½ cup 113 g or 1 stick unsalted butter, melted and slightly cooled
- 2 large eggs at 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-process cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
Caramel Swirl
- 1 cup caramel bits
- 1 tablespoon heavy cream
Toppings
- ½ cup 84 g semi-sweet chocolate chips
- ½ cup pretzels roughly chopped
- Kosher salt for garnish (to taste)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and set it aside.
Pretzel Crust
- Add the mini pretzels to a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium mixing bowl, then stir in the melted butter and sugar until everything is evenly combined. Press the mixture firmly into the bottom of the prepared baking pan to form a solid crust. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely before adding the next layer.
Brownie Layer
- In a small bowl, whisk together the eggs and vanilla extract, then set aside. In a separate medium bowl, combine all the dry ingredients (flour, cocoa powder, sugar, salt, and baking powder). Add the whisked egg mixture along with the cooled melted butter to the dry ingredients. Stir until fully mixed and smooth. Gently spread this brownie batter over the cooled pretzel crust and smooth out the top. Set aside while you prepare the caramel.
Caramel Swirl
- Place the caramel bits and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each burst, until the mixture is completely melted and smooth. Set aside 1–2 tablespoons of the caramel to use later for garnish. Drizzle the remaining caramel over the brownie batter. Using a knife or skewer, gently swirl the caramel into the top of the brownie layer—being careful not to disturb the crust underneath.
Bake
- Bake the assembled brownies in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but no raw batter.
Toppings
- As soon as the brownies come out of the oven, scatter the chocolate chips over the top. Let them sit for 1–2 minutes so they begin to melt, then use an offset spatula or butter knife to spread the melted chocolate evenly across the surface. Drizzle the reserved caramel on top, then sprinkle over the chopped pretzels and a pinch of kosher salt, if desired. (If the reserved caramel has firmed up, reheat it briefly in the microwave until pourable.)