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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup pretzel pieces - 1 cup salted caramel sauce - Sea salt flakes for topping When making salted caramel pretzel brownies, precision matters. You will need: - 1 cup of melted unsalted butter. This brings richness to the brownies. - 2 cups of granulated sugar for sweetness and a nice crust. - 1 cup of packed brown sugar adds moisture and depth. - 4 large eggs give structure and help with binding. - 1 teaspoon of vanilla extract boosts flavor. - 1 cup of all-purpose flour provides the base. - 1 cup of cocoa powder gives that rich chocolate taste. - 1 teaspoon of baking powder helps the brownies rise slightly. - ½ teaspoon of salt balances the sweetness. - 1 cup of pretzel pieces adds crunch and saltiness. - 1 cup of salted caramel sauce brings that gooey goodness. - Sea salt flakes for topping enhance flavor and add a nice finish. You can make a few swaps if needed. Here are some ideas: - Use salted butter instead of unsalted for a saltier taste. - Swap granulated sugar with coconut sugar for a deeper flavor. - Replace brown sugar with maple syrup, adjusting liquid as needed. - Use aquafaba (the liquid from canned chickpeas) instead of eggs for a vegan option. - You can use gluten-free flour blends in place of all-purpose flour. - If you don’t have caramel sauce, make a quick version with sugar and cream. These substitutions can help you tailor the recipe to your needs and preferences! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. This step helps the brownies come out easily. Next, line the pan with parchment paper. Make sure to leave some paper hanging over the sides. This will help you lift the brownies out later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 2 cups of granulated sugar, and 1 cup of packed brown sugar. Whisk these ingredients until they are smooth. Then, add 4 large eggs, one at a time. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract. This adds a nice flavor to the brownies. In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually fold this dry mix into the wet ingredients. Be careful not to over-mix. This helps keep the brownies fudgy. Next, gently fold in 1 cup of pretzel pieces. You can save a few pretzels for the topping later. Pour half of the brownie batter into the prepared pan. Spread it evenly. Drizzle half of the salted caramel sauce over this layer. Carefully pour the rest of the batter on top. Drizzle the remaining caramel sauce and create swirls with a toothpick or knife. Finish by sprinkling the reserved pretzel pieces and a pinch of sea salt flakes on top. Place the pan in the preheated oven. Bake for 25-30 minutes. To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are ready. Once baked, let them cool in the pan on a wire rack. After they cool completely, lift them out using the parchment paper. Now, cut them into squares and enjoy your salted caramel pretzel brownies! To get those rich and fudgy brownies, use high-quality cocoa powder. Make sure you measure your flour correctly. Too much flour can lead to dry brownies. Sifting the dry ingredients helps mix them well. This step also adds air, which helps the batter stay light. Remember, mix just until combined. Over-mixing makes brownies tough. Using room temperature eggs is key. Cold eggs can shock the batter and lead to uneven mixing. Melt your butter but let it cool slightly before mixing. Hot butter can cook the eggs. This can make your brownies rubbery instead of soft. To create beautiful caramel swirls, drizzle the sauce over the brownie batter. Use a toothpick or knife to swirl gently. Don’t overdo it; a few swirls are enough. You want to see ribbons of caramel, not a fully mixed batter. For added texture, sprinkle some pretzel pieces on top before baking. This adds a nice crunch to each bite. Pro Tips Use Room Temperature Eggs: Using room temperature eggs helps create a smoother batter, leading to a fudgier brownie texture. Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined to avoid tough brownies. Let Them Cool: Allow the brownies to cool completely before cutting to ensure clean, neat squares. Experiment with Toppings: Feel free to add additional toppings like crushed nuts or chocolate chips for extra flavor and texture. {{image_2}} You can make these brownies even richer by adding nuts. I love using chopped walnuts or pecans. They add a nice crunch. Just fold in about a cup of your favorite nuts with the pretzel pieces. You can also add chocolate chips for extra chocolate flavor. Try using white chocolate or dark chocolate chips to mix things up. If you need a gluten-free treat, swap the all-purpose flour for a gluten-free blend. Many brands offer great options that work well in baking. Just make sure the blend contains xanthan gum for the right texture. This change keeps the brownies soft and fudgy, just like the original recipe. To make these brownies vegan, you can replace the eggs. Try using flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For the butter, use a plant-based alternative. Ensure your caramel sauce is vegan, too. These simple swaps still give you that rich, delicious taste without any animal products. To keep your salted caramel pretzel brownies fresh, store them in an airtight container. Use parchment paper to separate layers. This prevents sticking and keeps them moist. Keep the container in a cool, dry place away from sunlight. Your brownies will stay fresh for up to four days. If you want to keep them longer, consider freezing. To freeze your brownies, first cut them into squares. Wrap each square tightly in plastic wrap. Then place the wrapped brownies in a freezer-safe bag or container. Label the bag with the date. Frozen brownies can last up to three months. When you're ready to enjoy them, simply thaw in the fridge overnight or at room temperature for a few hours. For the best taste, reheat your brownies gently. Place one brownie on a microwave-safe plate. Heat it in the microwave for about 10-15 seconds. Check to see if it’s warm enough. If not, heat it for a few more seconds. Enjoy the warm, gooey texture that enhances the chocolate and caramel flavors! Yes, you can use a different caramel sauce. You might try homemade caramel for a fresher taste. You can also use butterscotch sauce if you want a twist. Just keep in mind that flavor may change a bit. Check the brownies around 25 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. You do not want it too wet or too dry. Brownies continue to cook after you take them out. Allow them to cool in the pan. Absolutely! You can make these brownies a day or two in advance. Just store them in an airtight container. Keep them at room temperature if you plan to eat them soon. For longer storage, place them in the fridge. Let them sit at room temp before serving for the best taste. These brownies are sure to please everyone. We covered ingredients, mixing, and baking steps. I shared tips for the best fudginess and variations to suit your needs. You learned how to store and reheat them for later enjoyment. Make these brownies your own by experimenting with flavors. Enjoy the process and share with friends. You will impress everyone with your baking skills. Brownies are not just a treat; they are an experience!

Salted Caramel Pretzel Brownies

Deliciously rich brownies with a swirl of salted caramel and crunchy pretzel pieces.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup pretzel pieces
  • 1 cup salted caramel sauce
  • to taste sea salt flakes for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined – be careful not to over-mix.
  • Gently fold in the pretzel pieces, reserving a handful for topping if desired.
  • Pour half of the brownie batter into the prepared pan, spreading it evenly. Drizzle half of the salted caramel sauce over the batter.
  • Carefully pour the remaining brownie batter on top, spreading it evenly. Finally, drizzle the rest of the caramel sauce over the top and use a toothpick or knife to create swirls.
  • Sprinkle the reserved pretzel pieces and a pinch of sea salt flakes over the top.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan on a wire rack before lifting them out using the parchment paper. Cut into squares once completely cool.

Notes

Allow brownies to cool completely for best texture before cutting.
Keyword brownies, caramel, dessert, pretzel