Salted Caramel Pretzel Brownies
We are such suckers for anything sweet and salty and these salted caramel pretzel brownies are the PERFECT balance of that. From the chocolatey, chewy brownies to the sweet caramel to the crunchy pretzel crust, it’s a satisfying treat that is perfect for Valentine’s Day, a fun celebration, or even just a great way to end your dinner party. They do take a bit of time to make, but most of that is to let things cool and set. But you can easily make these ahead of time and store in an airtight container until you’re ready to enjoy.
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Don’t be intimidated by making your own caramel for the topping. It’s actually a simple process. Just read through the instructions thoroughly before you start and move quickly. We like using a ball whisk to make this process easier and a little less messy.
Salted Caramel Pretzel Brownies Recipe Tips:
+ If you don’t have a food processor, put your pretzels in a Ziploc bag and crush them with a rolling pin. Just go back and forth until you have coarse crumbles.
+ You can grab flakey sea salt at most grocery stores. Maldon is a popular brand. This adds a great finishing touch to the brownies and a bright burst of flavor and texture.
Salted Caramel Pretzel Brownies
Ingredients
Pretzel Base
- 1 cup pretzels, crushed
- 1/4 cup unsalted butter, melted
- 1 tbsp brown sugar
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 1/3 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Salted Caramel Layer
- 1 cup white sugar
- 1/3 cup unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- Flaky Sea Salt, to top
Equipment
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Crush the pretzels in a food processor to create coarse crumbs. Mix the pretzels with the melted butter and brown sugar, then press into the bottom of a lined 8×8 inch baking dish.
- Make the brownie batter: Whisk together the melted butter, sugar, eggs, and vanilla. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Pour the brownie batter over the pretzel layer in the baking dish, spreading evenly.
- Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool for an hour.
- Make the caramel: Heat a medium saucepan over medium high heat. Add the sugar and stir constantly until melted and golden brown, about 5 minutes. The sugar will clump together before melting. Watch and be sure to stir constantly to avoid burning the caramel. Quickly whisk in the butter for about 1 minute, melting and combining completely. Slowly drizzle in the heavy cream while whisking constantly for about 1 minute, until combined completely. Remove from heat and stir in the vanilla and salt. Let cool until very thick but still pourable, about 15-20 minutes.
- Pour and spread desired amount of caramel on top of cooled brownies. Let chill for at least an hour, until the caramel is mostly set. Sprinkle with a generous pinch of flakey salt.
- To prevent the caramel from sticking, run a knife under hot water. Slice into pieces and enjoy!
