Description
A delicious blend of chocolate brownies topped with a salted caramel and pretzel topping.
Ingredients
Scale
- 2 cups mini pretzel twists
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 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
- 1 cup caramel bits
- 1 tablespoon heavy whipping cream
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Ensure the butter is only slightly cooled before adding to the dry ingredients to prevent cooking the eggs.
- Store the brownies in an airtight container for up to a week.
- These brownies can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg