Pretzel-Crusted Caramel Brownies
Are you a pretzel junkie like me? Can brownies even have a pretzel crust? Oh yes they can, and we’ll show you how! The crunchy pretzel crust is just the start; there’s so much more like caramel and…
Salty and sweet together you ponder? Why yes indeed, especially when caramel and fudginess are involved. Meet our delightful Pretzel-Crusted Caramel Brownies! If you put your nose up to the screen, you might be able to smell these babies. But, to taste them, you’ll have to jump into your kitchen and bake up the recipe. Don’t worry, we’ve got you covered!
Quick Look Ingredients List:
Pretzels
Granulated Sugar
Unsalted Butter
Optional: Rainbow Sprinkles
Semi-Sweet Chocolate Chips
Milk & Dark Chocolate, chopped
All-purpose Flour
Cocoa Powder, sifted
Kosher Salt & Sea Salt
Eggs
Light Brown Sugar
Vanilla Extract
Heavy Cream
Optional: Colorful Chocolate Chips or Chunks
Optional: Edible Glitter
Optional: Edible Flowers or Edible Gold Leaf
Baking involves science; it’s not as forgiving as other forms of cooking, where you can add a pinch more here and a tad more there and serve rare or well-done. There is some flexibility but much less than non-baking endeavors. So let’s talk about measurements and altitudes.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Pretzel Bottom:
100 grams pretzels (about 3.5 ounces)
50 grams (¼ cup) granulated sugar
113 grams (½ cup) unsalted butter, melted
(Optional): 30 grams rainbow sprinkles (2 tablespoons)
Brownies:
113 grams (½ cup) unsalted butter
200 grams (about 1 and ⅓ cups) semi-sweet chocolate chips or dark chocolate, chopped
70 grams (½ cup) all-purpose flour
30 grams (¼ cup) cocoa powder, sifted
¼ teaspoon salt
2 large eggs
100 grams (½ cup) granulated sugar
100 grams (½ cup) light brown sugar
1 teaspoon vanilla extract
(Optional): 50 grams (⅓ cup) colorful chocolate chips or chunks
Caramel:
200 grams (1 cup) granulated sugar
113 grams (½ cup) unsalted butter
120 ml (½ cup) heavy cream
Optional Garnish (if you dare!):
1 tablespoon edible glitter
Edible flowers or edible gold leaf
Excuse our exuberance, but we get especially giddy when we bake something in a square pan as we love bars & traybakes to the moon and back … well at least to the kitchen and back!
Preheat your oven to a toasty 180°C (350°F) and give your 20x20 cm (8x8-inch) baking pan a cozy lining with parchment paper. Extend the paper a couple inches beyond the top of the pan and use clips to fasten the paper to the pan. This will make it much easier to pull the brownies out after they cool.
For the pretzel bottom: Let’s get a bit playful! Give those pretzels a whirl in a food processor or have a smashing time crushing them in a zip-top bag with a rolling pin. Optional: How about adding a handful of crushed rainbow sprinkles to the mix for a pop of color and whimsy? Do so only if you are daring!
In a bowl, mix together the pretzel crumbs, sugar, and melted butter until they’re all happy and moistened. Then, transfer this mixture to your prepared pan and press it down like you’re giving it a gentle hug. Optional: Sprinkle some extra pretzel pieces and colorful sprinkles on top for a visually stunning touch. Pop the pan in the fridge while we get on with the brownie magic.
For the brownies: Melt your butter in a saucepan, then take it off the heat and add in some chocolate (We used semi-sweet chips.) for a velvety indulgence. Stir until it’s all melted and smooth like a dreamy chocolate river. Set this chocolatey goodness aside to cool.
In another bowl, whisk together the flour, sifted cocoa powder, and a pinch of salt for some added charm. Optional: How about adding a tablespoon of edible glitter for a magical sparkle?
Now, with your electric mixer on full blast, whisk the eggs, both sugars, and vanilla until they’re feeling light and fluffy. Pour in the cooled chocolate mixture and let them get acquainted for a minute.
Gently fold in the dry ingredients with a rubber spatula until they’re just mingling together. Be gentle; we want them to mix, but not too much! If you’re feeling extra whimsical, optionally toss in some colorful chocolate chips or chunks for a surprise burst of color.
Take your pan out of the fridge and pour this thick, chocolaty batter over the pretzel crust. Bake it up for about 25 minutes (or until your nose starts twitching with anticipation).
For the caramel: While those brownies are baking, let’s whip up some caramel magic! Heat up some granulated sugar in a saucepan, stirring it constantly until it melts into a golden syrup. Add in some butter and watch it all come together like a sweet symphony. Carefully pour in some heavy cream and let it bubble away for a minute or two.
After letting the caramel cool for a smidge, pour it over your partially cooled brownies like a warm, comforting blanket. Let them cool completely—ideally overnight—before cutting into squares of pure joy.
After cooled, sprinkle with sea salt. Yum!
For the garnish (optional): And for an extra touch of whimsy, top with a sprinkle of edible flowers or edible gold leaf for a truly magical dessert experience!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission to cover butter and other goodies.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Food processor or zip-top bag with rolling pin
Saucepan for melting butter and chocolate
I want the edible glitter or the gold leaf on mine! Oh sure, I could pretend that those flakes of salt are really gold in disguise. I want to sink my teeth into one of those fudgy brownies this very minute!