Salted Caramel Pretzel Brownies with Homemade Caramel
Rich, fudgy brownies built on a crunchy pretzel crust and topped with silky homemade salted caramel. The contrast of textures - from the salty pretzel base to the dense chocolate brownie and smooth caramel - creates an indulgent dessert perfect for special occasions or when you want to impress. The homemade caramel adds a sophisticated touch that these beyond typical brownies, while the flaky sea salt finishing touch balances the sweetness beautifully.
Ingredients
- 1 cup pretzels, crushedcrushed graham crackers1:1gluten_free
similar crunch
- ¼ cup unsalted butter, melted
- 1 tbsp brown sugar
- ½ cup unsalted butter, melted
- 1 ⅓ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flouralmond flour3/4:1gluten_freegluten-free
denser texture
- ⅝ cup cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 cup white sugar
- ⅓ cup unsalted butter, cut into cubes
- ½ cup heavy cream
- flaky sea salt, to top
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit
- 2
Crush the pretzels in a food processor to create coarse crumbs
- 3
Mix the pretzels with the melted butter and brown sugar, then press into the bottom of a lined 8x8 inch baking dish
- 4
Whisk together the melted butter, sugar, eggs, and vanilla
- 5
In another bowl, whisk together the flour, cocoa powder, salt, and baking powder
- 6
Slowly add the dry ingredients to the wet ingredients, folding gently until just combined
- 7
Pour the brownie batter over the pretzel layer in the baking dish, spreading evenly
- 8
Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
- 9
Let cool for an hour
- 10
Heat a medium saucepan over medium high heat
- 11
Add the sugar and stir constantly until melted and golden brown, about 5 minutes
- 12
Quickly whisk in the butter for about 1 minute, melting and combining completely
- 13
Slowly drizzle in the heavy cream while whisking constantly for about 1 minute, until combined completely
- 14
Remove from heat and stir in the vanilla and salt
- 15
Let cool until very thick but still pourable, about 15-20 minutes
- 16
Pour and spread desired amount of caramel on top of cooled brownies
- 17
Let chill for at least an hour, until the caramel is mostly set
- 18
Sprinkle with a generous pinch of flakey salt
- 19
Run a knife under hot water to prevent the caramel from sticking
- 20
Slice into pieces and enjoy
Tips
Watch the caramel carefully and stir constantly to prevent burning - the sugar will clump before melting, which is normal.
Let brownies cool completely before adding caramel to prevent melting and ensure clean slices.
Run your knife under hot water between cuts to slice through the caramel layer cleanly.
Good to Know
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week
Brownies can be made 1 day ahead; add caramel and salt just before serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't rush the caramel cooling to avoid it melting the brownies underneath
Avoid overbaking the brownies to maintain fudgy texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar crunch
FAQ
Can I use store-bought caramel sauce instead?
Yes, but homemade caramel provides better flavor and texture. If using store-bought, warm it slightly for easier spreading.
How long do these keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. The caramel may firm up when cold.
Can I freeze these brownies?
Yes, freeze for up to 3 months. Thaw in refrigerator overnight and bring to room temperature before serving for best texture.