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Salted Caramel Pretzel Brownies

A delightful fusion of rich, fudgy brownies, crunchy pretzel crust, and a luscious drizzle of caramel sauce topped with sea salt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup pretzels, crushed Opt for unsalted pretzels for better salt control.
  • 1/2 cup butter, melted Use high-quality butter for the best flavor.
Brownie Batter
  • 1 cup granulated sugar Regular granulated sugar works best for sweetness.
  • 1 cup brown sugar, packed Use light or dark brown sugar for different flavors.
  • 1 cup all-purpose flour Sifted for perfect brownie texture.
  • 1/2 cup cocoa powder Dutch-process cocoa recommended for deeper flavor.
  • 4 large eggs Use room temperature eggs for better incorporation.
  • 1 cup chocolate chips Semi-sweet for sweetness and richness.
  • 1/2 teaspoon salt Kosher salt recommended.
Topping
  • 1 cup caramel sauce Store-bought or homemade; thick consistency preferred.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a bowl, combine crushed pretzels and melted butter, then press firmly into the bottom of the prepared pan.
Brownie Batter
  1. In another bowl, mix together granulated sugar, brown sugar, flour, cocoa powder, and salt until well blended.
  2. Crack the eggs into the mixture and stir until fully combined.
  3. Gently fold in the chocolate chips.
Assembling
  1. Pour the brownie batter over the pretzel crust and spread it evenly.
  2. Generously drizzle caramel sauce and swirl lightly to create patterns.
Baking
  1. Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
  2. Allow to cool in the pan before cutting into squares.

Notes

Store brownies in an airtight container at room temperature for up to 3 days; refrigerate for a week. They can be frozen for up to 2 months. Avoid overmixing batter after adding eggs.