Salted Pretzel Caramel Brownies
Indulge in the ultimate sweet-and-salty treat with these Salted Pretzel Caramel Brownies! This decadent dessert layers rich, fudgy brownie batter with crunchy mini pretzels and gooey caramel sauce, creating a harmony of textures in every bite. A sprinkle of flaky sea salt enhances the flavors, balancing the sweetness with a subtle savory touch. Perfectly baked to achieve a moist and chewy center, these brownies are a show-stopping dessert that’s as easy to make as it is to devour. Whether you're hosting a party or satisfying a weekday craving, these irresistible brownies will be the highlight of any dessert spread.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Light brown sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Salt
- 100 grams Mini pretzels
- 150 grams Caramel sauce
- 0.5 teaspoons Flaky sea salt
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x9 inch (23x23 cm) baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second intervals, stirring between each until smooth. Let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until thick and smooth.
Gradually pour the melted chocolate mixture into the sugar mixture while stirring to combine.
Sift in the all-purpose flour, cocoa powder, and salt. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan and spread it evenly.
Arrange half of the mini pretzels over the batter, then drizzle over half of the caramel sauce.
Spread the remaining brownie batter on top, being careful to spread it evenly over the pretzels and caramel.
Decorate the top layer with the remaining pretzels, pressing them slightly into the batter, and drizzle the remaining caramel sauce on top.
Sprinkle flaky sea salt over the top for a final touch of saltiness.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for fudgy brownies).
Remove from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the brownies out of the pan. Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 30.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 72 mg | 2% | |
*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.
