Description
Indulge in the perfect blend of salty and sweet with these Salted Caramel Pretzel Brownies. A crisp pretzel crust forms the base, topped with rich, fudgy brownie batter swirled with luscious caramel, melted chocolate, and finished with crunchy pretzels and a sprinkle of kosher salt for the ultimate decadent treat.
Ingredients
Scale
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 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 oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper and set aside.
- Crush pretzels: Place the 2 cups of mini pretzel twists into a food processor and pulse until crushed into fine crumbs.
- Make pretzel crust: In a medium bowl, combine pretzel crumbs with ¼ cup sugar and ½ cup melted butter. Mix thoroughly, then press the mixture firmly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 10 minutes. Remove from oven and allow to cool completely before adding the batter.
- Whisk eggs and vanilla: In a small bowl, whisk together the two eggs and 1 teaspoon vanilla extract. Set aside.
- Mix dry ingredients: In a separate medium bowl, whisk together 1 cup granulated sugar, ½ cup all-purpose flour, ⅓ cup cocoa powder, ¼ teaspoon kosher salt, and ¼ teaspoon baking powder.
- Combine batter: Add the egg and vanilla mixture along with the slightly cooled ½ cup melted butter to the dry ingredients. Mix until fully combined to form a smooth batter.
- Spread batter over crust: Carefully spread the brownie batter evenly over the cooled pretzel crust.
- Melt caramel: In a microwave-safe bowl, combine 1 cup caramel bits with 1 tablespoon heavy whipping cream. Microwave in 30-second intervals, stirring between each, until the caramel is smooth and fully melted.
- Swirl caramel: Reserve 1-2 tablespoons of the melted caramel for topping. Pour the remaining caramel evenly over the brownie batter and gently swirl using a knife without disturbing the pretzel crust.
- Bake brownies: Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Add chocolate topping: Once removed from the oven, immediately sprinkle the semi-sweet chocolate chips evenly on top. Let them sit for 1-2 minutes until melted, then spread the melted chocolate over the brownies with a knife or offset spatula.
- Garnish: Top the brownies with the reserved caramel, roughly chopped pretzels, and a sprinkle of kosher salt as desired. Warm the reserved caramel in the microwave if it has hardened before drizzling.
- Cool and serve: Allow the brownies to cool for approximately 30 minutes to set before slicing and serving.
Notes
- Ensure the butter used in the brownie batter is cooled slightly to prevent cooking the eggs prematurely when mixed.
- The caramel swirl adds decadent flavor but avoid over-swizzling to maintain distinct layers.
- You can substitute caramel bits with soft caramels chopped into pieces if unavailable.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier slicing, chill brownies after cooling to firm up the toppings.
