Ultimate Salted Caramel Pretzel Brownies
These brownies combine a rich, fudgy chocolate base with crunchy pretzels and gooey salted caramel swirls for a perfect balance of salty and sweet. Easy to make and perfect for casual gatherings or dessert emergencies.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour, sifted (use gluten-free flour blend for GF option)
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup (about 180ml) salted caramel sauce (store-bought or homemade)
- Pinch of sea salt flakes
- 1 1/2 cups (85g) pretzels, roughly chopped (use crunchy pretzels)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Gradually fold dry ingredients into wet ingredients using a rubber spatula until just combined. Batter should be thick and fudgy.
- Fold in 1 1/2 cups chopped pretzels, reserving a handful for topping.
- Spread batter evenly in prepared pan, about 1 to 1 1/2 inches thick.
- Drop spoonfuls of salted caramel sauce evenly over the batter. Gently swirl with a knife or small spatula to create a marbled effect.
- Sprinkle reserved chopped pretzels and sea salt flakes on top.
- Bake for 30 to 35 minutes until edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool completely in the pan on a wire rack for 1 to 2 hours. Use parchment overhang to lift brownies out and cut into squares.
Notes
Avoid overmixing the batter to keep it fudgy. Use parchment paper to prevent sticking and broken edges. Let brownies cool completely before cutting to maintain gooey texture. If caramel bubbles too much during baking, tent with foil. Chilling batter for 15 minutes before baking helps prevent caramel sinking and keeps pretzels evenly distributed. Variations include adding nuts, chocolate chips, or cream cheese swirls. For dairy-free, substitute butter with coconut oil and use dairy-free caramel sauce.
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 3
Keywords: salted caramel, pretzel brownies, fudgy brownies, caramel swirl, easy brownies, dessert, chocolate brownies, salty sweet dessert