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Salted Caramel Pretzel Brownies Recipe

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4 from 63 reviews

These Salted Caramel Pretzel Brownies combine rich, fudgy chocolate with a delightful crunch of pretzels and a luscious drizzle of salted caramel sauce. The brownies feature a perfect balance of sweetness and saltiness, with the sea salt enhancing the deep cocoa flavor and the caramel adding a gooey texture. Perfect for dessert lovers who enjoy a mix of textures and flavors, these brownies are great served warm, cold, or paired with ice cream for an indulgent treat.

  • Total Time: 55 minutes
  • Yield: 12 to 16 brownies

Ingredients

Brownie Batter:

  • 1 cup unsalted butter
  • 2 1/4 cups granulated sugar
  • 1 1/4 cups Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pretzels

Salted Caramel Layer and Topping:

  • 1/3 cup salted caramel sauce
  • Whole pretzels, for topping
  • Extra sea salt, for sprinkling on top

Serving Suggestions:

  • Ice cream, for serving (optional)
  • Extra salted caramel sauce, for serving (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9″ x 13″ baking pan thoroughly and set aside to ensure the brownies don’t stick.
  2. Melt Butter and Sugar Mixture: In a medium saucepan over low heat, gently melt the unsalted butter. Once melted, add the granulated sugar and stir continuously until the mixture appears shiny but avoid letting it bubble or boil. Then remove the pan from heat and transfer the mixture into a large mixing bowl.
  3. Add Cocoa and Leavening: To the butter and sugar mixture, stir in the Dutch-process cocoa powder, baking powder, sea salt, and vanilla extract until fully combined and smooth.
  4. Incorporate Eggs and Flour: Stir in the eggs until the batter becomes smooth and homogeneous. Next, fold in the all-purpose flour, semi-sweet chocolate chips, and chopped pretzels evenly into the batter.
  5. Assemble Layers: Pour half of the brownie batter into the prepared pan, spreading it out evenly. Drizzle the salted caramel sauce evenly over this layer. Then, spoon the remaining brownie batter over the caramel and smooth the top with a spatula.
  6. Add Toppings: Arrange whole pretzels on top of the batter layer for added crunch and visual appeal. Lightly sprinkle additional sea salt over the top to enhance the flavor.
  7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
  8. Cool and Serve: Remove the brownies from the oven and allow them to cool completely on a wire rack. Once cooled, cut into squares. Serve as is, or with a scoop of ice cream and extra salted caramel sauce if desired.

Notes

  • These brownies keep well in an airtight container refrigerated for 3-4 days. Bring to room temperature before serving, or enjoy them cold.
  • If you prefer a softer caramel swirl, consider slightly warming the caramel sauce before drizzling.
  • Use Dutch-process cocoa for the best deep chocolate flavor; substitution with natural cocoa will alter taste and texture.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, ensuring the pretzels are also gluten-free.
  • To enhance presentation and flavor contrast, sprinkle flaky sea salt on top just before serving.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/salted-caramel-pretzel-brownies-recipe/