Salted Caramel Crunch Brownies
Indulge your sweet tooth with these irresistible Salted Caramel Crunch Brownies—a decadent fusion of rich, fudgy chocolate, gooey salted caramel, and a satisfying crunch from crushed pretzels and toasted nuts. Perfectly balanced between sweet and salty, these brownies feature layers of velvety chocolate brownie batter topped with a smooth caramel glaze, sprinkled with sea salt flakes for a gourmet touch. With just 20 minutes of prep time, you’ll create a dessert that’s both elegant and easy, ideal for special occasions or simply treating yourself. Each bite delivers a harmonious blend of flavors and textures that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 300 grams soft caramels
- 4 tablespoons heavy cream
- 1 teaspoon sea salt flakes
- 50 grams crushed pretzels
- 50 grams toasted chopped nuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth and fully combined. Let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the mixture together until just combined (do not overmix).
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the brownies to cool completely in the pan.
While the brownies cool, prepare the salted caramel layer. Place the soft caramels and heavy cream in a small saucepan over low heat. Stir constantly until the caramels are melted and the mixture is smooth.
Pour the salted caramel evenly over the cooled brownies. Sprinkle sea salt flakes, crushed pretzels, and toasted nuts (if using) over the caramel layer.
Chill the brownies in the refrigerator for at least 1 hour to set the caramel layer.
Once set, use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
5913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.5 g | 374% | |
| Saturated Fat | 153.9 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 831.1 g | 302% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 603.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 472 mg | 36% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
