Caramel Brownies with pretzel bottom
A rich, fudgy brownie layered over a buttery pretzel crust, topped with gooey caramel and a sprinkle of sea salt. These brownies deliver the ultimate sweet-and-salty bite in every square.
Equipment
- 9x9-inch baking pan
- Saucepan
- Mixing bowls
- Whisk
- Spatula
- Food processor or rolling pin
- Parchment paper
- Measuring cups & spoons
Ingredients
For the Pretzel Crust:
- 2 cups mini pretzels crushed
- ½ cup unsalted butter melted
- 1 tablespoon brown sugar
For the Brownie Layer:
- ½ cup unsalted butter
- 4 oz dark chocolate chopped or chips
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chunks or chips optional
For the Caramel Topping:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- ½ teaspoon sea salt
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- Crush pretzels into coarse crumbs using a food processor or rolling pin. Mix with melted butter and brown sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
- Melt butter and dark chocolate together until smooth. Let cool slightly. Whisk in sugars, then add eggs one at a time. Stir in vanilla. Fold in flour, cocoa powder, and salt. Mix in chocolate chunks if using.
- Pour batter over cooled pretzel crust. Smooth top. Bake for 30–35 minutes or until center is set. Cool completely in the pan.
- In a saucepan, melt butter and brown sugar. Stir in cream and sea salt. Simmer for 4–5 minutes until thick. Pour over cooled brownies.
- Let brownies rest at room temp or chill for 20 minutes until caramel sets. Sprinkle flaky sea salt on top. Cut into squares and serve.
Notes
Nutritional Info (per brownie, approx.):
- Calories: 285
- Fat: 16g
- Carbs: 32g
- Sugar: 22g
- Protein: 3g
(Note: Nutrition is approximate and may vary by brand/ingredients used)
