Salted Caramel Pretzel Brownies Recipe
Salted Caramel Pretzel Brownies are the dessert dreams are made of: rich, fudgy chocolate, gooey caramel ribbons, and a salty pretzel crunch all swirled together in one blissful bite. This easy treat brings together everything you love about brownies and cranks it up with a savory-sweet twist that will have everyone coming back for seconds (and probably thirds!). Whether you want to impress at a potluck or just treat yourself on a cozy night in, there’s no resisting the siren call of Salted Caramel Pretzel Brownies.
Ingredients You’ll Need
You don’t need anything fancy for this recipe—just classic, trusty ingredients that each play an important role in making these brownies deeply chocolatey, perfectly chewy, and gleefully sweet and salty. Here’s what you’ll want to gather before you start baking:
- Unsalted Butter, melted: The foundation for fudgy brownies with unbeatable moisture and flavor.
- Granulated Sugar: Provides structure and sweetness, making each bite irresistibly chewy.
- Large Eggs: Binding everything together while adding richness and that signature brownie texture.
- Vanilla Extract: Gives warmth and depth, bringing out the best in your chocolate.
- All-purpose Flour: The base that keeps the brownies thick but tender.
- Unsweetened Cocoa Powder: For a deep, chocolaty punch without any extra sweetness.
- Salt: Balances the sweetness and enhances chocolate flavor—don’t skip it!
- Semi-sweet Chocolate Chips: Melty nuggets of chocolatey goodness scattered throughout.
- Mini Pretzels, roughly chopped: Crunchy, salty bursts that make each bite exciting.
- Caramel Sauce: Adds that coveted gooeyness and sweet, buttery flavor.
- Flaky Sea Salt for topping: Finishes everything off with a little sparkle and extra savoriness.
How to Make Salted Caramel Pretzel Brownies
Step 1: Prep Your Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting a bit hang over the sides for easy brownie removal. This simple setup guarantees a smooth release and fuss-free cleanup.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together your melted butter and granulated sugar until they become thick and glossy. Add the eggs one at a time, whisking each in completely before adding the next. This process gives you dense, fudgy Salted Caramel Pretzel Brownies with a beautiful, even crumb. Stir in a generous splash of vanilla extract for extra warmth.
Step 3: Incorporate Dry Ingredients
Over the bowl, sift together the flour, unsweetened cocoa powder, and salt. Gently fold the dry mixture into your wet ingredients using a spatula—just until no streaks remain. This step is key for that silky, luscious brownie base without overmixing, which keeps the brownies tender rather than cakey.
Step 4: Add Chocolate Chips and Pretzels
Stir in your chocolate chips and half of your chopped mini pretzels. The chocolate melts into the batter, while the pretzels bring little pops of salty crunch in every bite. Pour the batter into your prepared pan and spread it nice and even with a spatula.
Step 5: Swirl in the Caramel
Drizzle half of the caramel sauce over the surface of the brownie batter. Using a butter knife, gently swirl the sauce through the top—it doesn’t have to be precise, just make sure you get ribbons of caramel distributed for maximum gooeyness in every slice. Finally, sprinkle the remaining pretzels right on top.
Step 6: Bake to Perfection
Bake your Salted Caramel Pretzel Brownies for 30 to 35 minutes. You’re looking for a little resistance in the center when a toothpick is inserted—moist crumbs are okay, but you don’t want wet batter. Remove from the oven, immediately drizzle with the rest of your caramel sauce, and finish with a generous shower of flaky sea salt.
Step 7: Cool and Slice
Let the brownies cool completely in the pan before attempting to cut. This gives the caramel time to set, so you get those perfect, picture-worthy squares. Once cool, lift them out using the parchment, cut into 16 dream-sized pieces, and marvel at your masterpiece!
How to Serve Salted Caramel Pretzel Brownies
Garnishes
For an extra burst of flair, sprinkle a touch more flaky sea salt or even some extra chopped pretzels on top just before serving. If you’re feeling decadent, a light dusting of powdered sugar or a drizzle of melted chocolate can nudge these brownies into showstopper territory.
Side Dishes
These rich, chocolatey squares pair beautifully with a big scoop of vanilla ice cream or a dollop of freshly whipped cream. If you like some tartness, try serving with a spoonful of tangy Greek yogurt or fresh berries—those flavors cut the sweetness and make each bite even more interesting.
Creative Ways to Present
Slice Salted Caramel Pretzel Brownies into simple squares for a classic approach, or use a heart or star-shaped cookie cutter for parties and bake sales. Stack them high on a cake stand, pack them snugly in a pretty gift box for friends, or try crumbling a square over ice cream for the ultimate sundae upgrade.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store the brownies in an airtight container at room temperature for up to three days. The caramel keeps them moist, and the flavors just keep getting better as they sit.
Freezing
Salted Caramel Pretzel Brownies freeze beautifully. Let them cool fully, then wrap individual slices in plastic wrap, followed by foil, and store in a freezer-safe bag. They’ll keep their chewy texture and rich taste for up to three months—just thaw overnight or enjoy straight from the freezer for an extra fudgy treat.
Reheating
For gooey, just-baked brownies, pop a slice in the microwave for about 10–15 seconds. The caramel turns warm and molten, and the chocolate chips turn gloriously melty—basically, pure heaven in a few seconds flat.
FAQs
Can I use store-bought caramel sauce for Salted Caramel Pretzel Brownies?
Absolutely! Store-bought caramel sauce is totally fine here—as long as it’s nice and thick for that dreamy swirl effect. If you have a homemade favorite, that works wonderfully too.
What kind of pretzels work best?
Mini pretzel twists or sticks both work beautifully. Roughly chop them—bigger chunks mean more crunch, but go with whatever texture you prefer. Even pretzel rods can be broken up for extra heft and crunch.
Can I make Salted Caramel Pretzel Brownies gluten-free?
Yes! Simply substitute your favorite 1-for-1 gluten-free flour blend in place of the all-purpose flour, and make sure your pretzels are certified gluten-free. The result will be just as irresistible.
Why are my brownies too gooey or underbaked?
The secret is in the bake time. Ovens can vary, so start checking at 30 minutes. A toothpick inserted should come out with a few moist crumbs but not wet batter. Let them cool all the way—the center sets as they rest.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even toffee bits make for a fun and delicious addition to this Salted Caramel Pretzel Brownies recipe. Just keep the total amount of mix-ins around one cup, so you don’t overwhelm the batter.
Final Thoughts
If you’re on the hunt for a sweet treat with just the right amount of salty crunch, look no further than these Salted Caramel Pretzel Brownies. They’re the perfect mix of fudge, crunch, and gooey caramel—and they’ll win over even the most dedicated brownie purist. Give them a whirl in your own kitchen and watch them disappear!
Print
Salted Caramel Pretzel Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with these decadent Salted Caramel Pretzel Brownies. Rich, fudgy brownies swirled with caramel, studded with chocolate chips and crunchy pretzel pieces, and finished with a sprinkle of flaky sea salt.
Ingredients
For the Brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
For Topping:
- 1 1/2 cups mini pretzels, roughly chopped
- 1 cup caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Mix wet ingredients: Whisk melted butter and sugar in a large bowl. Add eggs one at a time, then vanilla extract.
- Add dry ingredients: Sift in flour, cocoa powder, and salt. Gently fold until just combined.
- Add mix-ins: Stir in chocolate chips and half of the chopped pretzels.
- Bake: Pour batter into pan, drizzle half of the caramel sauce, swirl, top with remaining pretzels, and bake for 30-35 minutes.
- Finish: Drizzle with remaining caramel sauce, sprinkle with sea salt, and cool before cutting into squares.
Notes
- For extra texture, use lightly crushed pretzel twists or sticks.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Warm individual brownies slightly before serving for gooey caramel.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
