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Salted Caramel Pretzel Brownies Recipe

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3.9 from 8 reviews

Indulge in the perfect balance of sweet and salty with these Salted Caramel Pretzel Brownies. Rich, fudgy chocolate brownies studded with crunchy pretzels, topped with a luscious homemade salted caramel sauce and finished with extra pretzels and flaky sea salt. These brownies offer a delightful contrast of textures and flavors that will satisfy any dessert craving.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Batter

  • 3/4 cup bittersweet chocolate, finely chopped (7 oz)
  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar (white)
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla extract (or vanilla bean paste)
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup cocoa powder
  • 1/2 cup bittersweet chocolate, chopped (or chocolate chips)
  • 3/4 cup mini pretzels, roughly chopped

Salted Caramel Sauce

  • 1 cup granulated sugar (white)
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt

Topping

  • 1/2 cup mini pretzels
  • Flaky sea salt (or coarse sea salt), for sprinkling, as desired

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF. Line a 9”x13” baking pan with parchment paper and lightly oil or spray with nonstick cooking spray. Set aside.
  2. Melt Chocolate and Butter: Place the finely chopped bittersweet chocolate and cubed salted butter in a large heatproof bowl over a pan with simmering water (Bain Marie method). Stir occasionally until melted and smooth, then remove from heat.
  3. Add Sugar and Mix: Add 2 cups of granulated sugar to the melted chocolate and butter mixture. Beat with an electric mixer or whisk on medium speed for one minute. The mixture will look grainy, which is normal.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating on medium speed between each addition. Then add the vanilla extract and beat until combined and the mixture thickens to a fudge-like consistency.
  5. Incorporate Dry Ingredients: Add the all-purpose flour and cocoa powder to the bowl. Gently fold using a spatula until just combined, avoiding overmixing.
  6. Add Chocolate and Pretzels: Fold in the chopped chocolate and roughly chopped pretzels until just combined.
  7. Pour Batter and Bake: Spread the brownie batter evenly into the prepared baking pan using a palette knife or back of a spoon. Bake in the center of the oven for about 28 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool Brownies: Remove brownies from the oven and allow to cool completely in the pan while you make the salted caramel sauce.
  9. Make Caramel Sauce: In a saucepan over low heat, add 1 cup granulated sugar. Stir constantly with a rubber spatula as the sugar melts and transitions from clumpy to amber-colored liquid.
  10. Add Butter: Once sugar is melted, add 6 tablespoons of unsalted butter. Stir until fully melted and combined.
  11. Add Cream: Slowly drizzle in 1/2 cup heavy cream. Be cautious as the caramel will bubble up. Stir to combine.
  12. Thicken Caramel: Bring the caramel to a gentle boil for 30 seconds to 1 minute to thicken slightly. Remove from heat and immediately stir in 1 teaspoon flaky sea salt.
  13. Cool Caramel: Transfer the caramel sauce to a jar or jug and let it cool to thicken further.
  14. Assemble: Once brownies have cooled, optionally remove them from the pan and cut into slices. Pour the cooled salted caramel sauce over the brownies and arrange 1/2 cup mini pretzels on top.
  15. Finish and Serve: Sprinkle additional flaky sea salt over the brownies before serving to enhance the sweet and salty flavor contrast. Enjoy!

Notes

  • For best texture, use room temperature ingredients to ensure even mixing.
  • Do not overmix the batter to keep brownies fudgy and tender.
  • Use good quality bittersweet chocolate for depth of flavor.
  • Be careful when adding cream to caramel as it will bubble vigorously.
  • You may remove brownies from the pan before slicing for easier serving and topping.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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