Salted Caramel Pretzel Brownies
You know those brownies that make people stop mid-conversation? These are them. The salty crunch from crushed pretzels cuts through fudgy chocolate while ribbons of caramel create pockets of gooey sweetness.
They’re messy to eat and impossible to resist.
Crush Pretzels Into Chunky Pieces
Don’t pulverize your pretzels into dust. You want irregular chunks about the size of small peas. Place them in a sealed bag and whack with a rolling pin. Some bigger pieces add surprise bursts of salt and crunch. Save some whole mini pretzels for pressing into the top before baking.
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Why Underbaking Matters Here
Pull these out when the center still jiggles slightly. The caramel continues cooking the brownies as they cool, and you’ll end up with the perfect fudgy texture. Overbaked brownies with caramel turn into sweet concrete. Look for set edges and a barely-firm center at 23-25 minutes.
Swirling Caramel Without Disaster
Drop spoonfuls of room temperature caramel over the brownie batter, then drag a knife through in figure-eight motions. Don’t overthink the pattern. Hot caramel will sink and disappear, while cold caramel won’t swirl. The sweet spot is caramel that’s thick but still flows.
Salt Timing Changes Everything
Sprinkle flaky sea salt on top during the last 5 minutes of baking, not before. Early salting dissolves into nothing. Late salting gives you those perfect crystals that pop against the sweet chocolate. Maldon or flaky kosher salt works best here.
Preventing Caramel Disasters
- Test caramel temperature on a spoon – it should coat but still drip off slowly when ready to swirl.
- Cut brownies with a plastic knife for cleaner edges that won’t drag the caramel layer.
Frequently Asked Questions
Which caramel sauce works best for swirling
Thick jarred caramel or homemade caramel cooled to room temperature swirls perfectly. Thin ice cream caramel will sink and disappear into the batter.
Do these brownies need refrigeration for storage
Store covered at room temperature for up to 4 days. Refrigeration makes them too firm and mutes the caramel flavor.
Should I use salted or unsalted pretzels
Salted pretzels work perfectly since you want that salty contrast. The flaky sea salt on top adds extra bursts of flavor.
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Salted Caramel Pretzel Brownies
Equipment Needed
- 9×13 inch baking pan
- Double boiler or microwave-safe bowl
- Electric mixer
- Rolling pin
- Plastic bag for crushing pretzels
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- Crush pretzels: Place pretzels in a sealed plastic bag and crush with a rolling pin into chunky pieces, leaving some larger bits. Set aside 1/4 cup of the prettiest pieces for topping.
- Melt chocolate mixture: Melt butter and chopped chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool for 5 minutes.
- Mix wet ingredients: Whisk both sugars into the chocolate mixture until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Fold dry ingredients into chocolate mixture until just combined. Don’t overmix.
- Add pretzels to batter: Fold in the crushed pretzels, reserving the pieces you set aside. Pour batter into prepared pan and spread evenly.
- Swirl in caramel: Drop spoonfuls of room temperature caramel over the batter. Use a knife to swirl in figure-eight motions, creating marble patterns throughout.
- Bake brownies: Press reserved pretzel pieces into the top of the batter. Bake for 20 minutes, then sprinkle with flaky sea salt and bake 3-5 minutes more until center barely jiggles.
- Cool and cut: Cool completely in the pan before lifting out using parchment overhang. Cut into 16 squares with a sharp knife, wiping blade between cuts.
Nutrition Facts
Per Serving (1 brownie)
