Salted Caramel Pretzel Brownies start with a buttery pretzel crust, topped with fudgy caramel-swirled brownies, rich melted chocolate, and crunchy pretzels. Then, I like to sprinkle a little bit of kosher salt on top! It is a sweet and salty treat that will satisfy every craving. And, I love the blend of textures you get in each bite, too! If you crave the rich, gooey goodness of these brownies, but prefer to skip the pretzel crust, you will love my Salted Caramel Brownies! Why not make a batch of both?!?
Ingredients & Substitutions
- Pretzel Crust: I used a food processor to crush the pretzels into a fine crumb. If you don’t have a food processor, you can crush the pretzels by placing them in a zip-top bag and using a rolling pin, mallet, or even a sturdy can to crush them into fine crumbs. (I have even used a wine bottle.) It will get the job done! Mix the crumbs with granulated sugar and melted butter. You will bake the crust for 10 minutes and let it cool before adding the brownies.
- Brownies: The brownie layer is my homemade brownie mix, which you will want to have on hand when craving a pan of fudgy brownies! I also used the recipe to make my Salted Caramel Marshmallow Brownie Hi-Hat (which you will want to try, too). Make the brownie mix ahead of time and store it in an airtight container until ready to make these brownies. The brownie mix also makes a great gift!
- Caramel Swirl: I melted a cup of caramel bits with heavy whipping cream for the caramel swirl. You could also use homemade caramel sauce or store-bought caramel (about 3/4 cup); just warm it up before swirling it into the brownie batter.
- Chocolate Chips: I topped the caramel pretzel brownies with semi-sweet chocolate chips. Once sprinkled over the top of the baked brownies, let them melt, and then spread the chocolate over the brownies. If you don’t have semi-sweet chocolate, use milk chocolate, dark chocolate, or even white chocolate! I think peanut butter chips would be a fantastic option, too!
- Pretzels: Chop up some extra pretzels for the topping. It gives the brownies a little extra crunch and adds to the sweet and salty contrast!
Can I Double The Recipe For Salted Caramel Pretzel Brownies?
Yes, you can double the recipe! Just use a bigger baking pan, like a 9×13-inch one, and be sure to adjust the baking time (add about 5-10 minutes). Start checking for doneness a little earlier, but they may take a bit longer to bake.
How To Store Salted Caramel Pretzel Brownies
To store these salted caramel pretzel brownies, let them cool completely first. Then, place them in an airtight container. You can keep them at room temperature for up to 3 days. If you want to keep them longer, store them in the refrigerator for up to a week.
Can I Freeze Salted Caramel Pretzel Brownies?
Yes, for longer storage, freeze these brownies. After they have cooled completely, wrap them tightly in plastic wrap or aluminum foil. Then, place them in an airtight container or freezer bag. You can freeze them for up to 3 months. When ready to eat them, just let them thaw at room temperature for a few hours!
Salted Caramel Pretzel Brownies
Ingredients
Pretzel Crust
- 2 cups mini pretzel twists
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Brownies
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled slightly
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (39 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
Caramel Swirl
- 1 cup caramel bits
- 1 tablespoon heavy whipping cream
Toppings
- ½ cup (84 g) semi-sweet chocolate chips
- ½ cup pretzels, roughly chopped
- kosher salt, for garnish (to taste)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square pan with parchment paper. Set aside.
Pretzel Crust
- Place the pretzels into a food processor. Run the food processor until the pretzels are crushed to a fine crumb.
- To a medium bowl, add pretzel crumbs, butter, and sugar. Mix until combined. Then, press firmly into the bottom of the lined pan.
- Bake for 10 minutes. Remove from the oven to cool completely.
Brownie
- In a small bowl, whisk two eggs with the vanilla. Set aside.
- To a separate medium bowl, add in all dry ingredients.
- Add the egg mixture and the slightly cooled melted butter to the dry ingredients. Mix until fully combined.
- Carefully spread the batter over the cooled pretzel crust. Set aside as you melt the caramel.
Caramel Swirl
- In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring after each interval, until smooth.
- Reserve 1-2 tablespoons of the caramel. Pour the rest of the caramel evenly over the brownie batter. Use a knife to swirl the caramel into the batter, being careful not to touch the pretzel crust.
- Bake the brownies for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
Toppings
- After removing the brownies from the oven, immediately sprinkle the chocolate chips on top. Let the chocolate sit for a minute or two to melt. Then, using a knife or offset spatula, spread the chocolate over the brownies.
- Top with the reserved caramel, chopped pretzels, and salt (if using). (If the caramel has hardened, warm it up in the microwave.)
- Let the brownies cool for about 30 minutes before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
The pretzel crust and caramel swirl make these brownies irresistible! I loved them!
Elizabeth
This is my kind of brownie! I love the sweet and salty combo!
Bella
These brownies are chocolatey, salty, and have just the right amount caramel. Yum!
Annabelle
These are a step-up from your average brownie. It's a delicious combination of flavors and textures!
Selena
Salty and sweet with the perfect brownie texture. So good!
