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brownies topped with salted caramel and pretzels cut into squares

Salted Caramel Pretzel Brownies

Tara Kringlen
These salted caramel pretzel brownies will one-up any other brownie recipe you have! Dense and fudgy double chocolate brownies are swirled with homemade salted caramel (or store-bought if you prefer!) and topped with crushed pretzels. The perfect sweet and salty combination with loads of chocolatey goodness.
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Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 9 brownies
Calories 509 kcal

Ingredients
  

Salted Caramel

  • ¾ cup sugar
  • ½ cup heavy cream room temperature
  • 4 tablespoon unsalted butter room temperature
  • 1-2 teaspoon sea salt to taste

Brownies

  • ¾ cup unsalted butter (12 tbsp) cubed
  • 6 oz bittersweet chocolate finely chopped
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tablespoon cocoa powder preferably Hershey's Special Dark Cocoa Powder but any will work, see notes
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup pretzels crushed into big pieces

Instructions
 

Salted Caramel

  • Place sugar in a large saucepan over medium heat. Let the sugar dissolve, stirring minimally to make sure the sugar is cooking evenly, 5-10 minutes.
  • Once sugar has dissolved, stop stirring and cook over medium heat until the sugar turns a deep amber color, another 1-2 minutes. Don’t walk away during this step! It can burn very quickly if you aren’t paying attention.
  • Remove the pan from the heat and Immediately add the cubed butter and whisk constantly until the butter is melted. It will bubble up.
  • Slowly pour in the heavy cream while whisking constantly. Be careful as it will bubble up again. Continue whisking until the caramel is smooth. If clumps of sugar remain, place back over medium heat for a couple minutes to melt them completely.
  • Add the salt, starting with 1 teaspoon and add additional until desired level of saltiness is achieved.
  • Allow the caramel to refrigerate for 1 hour before topping the brownie batter.

Brownies

  • Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with non-stick spray.
  • Combine butter and chocolate in a medium saucepan over low heat until melted, stirring often.
  • Add the sugar and stir to combine.
  • Add the eggs and stir until combined.
  • Add the cocoa powder, flour and salt and stir just until streaks of flour disappear.
  • Pour the brownie batter into the prepared pan. Dollop ½ cup of the salted caramel over the brownie batter and use a knife to swirl it into the batter. Sprinkle the top with the crushed pretzels.
  • Bake for 35-40 minutes until set in the middle and done on the sides and a toothpick inserted contains moist crumbs.
  • Transfer to a wire rack to cool completely in the pan. Once cooled remove the brownies from the pan (if you used parchment paper). Drizzle more salted caramel over the brownies and cut into squares.

Notes

  • These are large and rich brownies and they can be cut into 16 small brownies instead of 9 large brownies if desired. 
  • Chill the brownies in the refrigerator before cutting them to get clean slices. 
  • The type of cocoa powder (unsweetened/natural or dutch-process) doesn't matter in this recipe. Hershey's Special Dark Cocoa is richer than most store-bought cocoas and adds a deeper chocolate flavor. Feel free to use what you have.

Nutrition

Calories: 509kcal
Keyword fudgy brownies, homemade salted caramel, sweet and salty
Tried this recipe?Let us know how it was!