You know those days when you just need something sweet salty and comforting all at once and you don’t even care if the kitchen gets messy well that’s exactly how my love story with salted caramel pretzel brownies began one rainy afternoon the kids were fighting over the remote I had a craving that wouldn’t quit and all I had in the pantry was a bag of pretzels and half a jar of caramel sauce so I thought why not mix it all together with my favorite brownie recipe and oh my goodness the first bite of those salted caramel pretzel brownies was pure magic messy fingers sticky spoons and a few crumbs on the counter but totally worth it.
I’ve made these salted caramel pretzel brownies so many times since that day that I could probably do it with my eyes closed but I won’t lie they don’t always come out perfect sometimes the caramel sinks too deep or the pretzels get a little too soft but that’s part of the fun right it’s those tiny imperfections that make each batch special I mean one time I even forgot to grease the pan and ended up scraping the brownies out piece by piece laughing the whole time because even though they looked like a disaster they still tasted like heaven.
Making salted caramel pretzel brownies reminds me that baking doesn’t have to be flawless to be amazing it’s about those little moments when you lick the spoon or sneak a warm piece straight from the pan and the caramel stretches like gooey gold I always tell my kids there’s no such thing as a perfect brownie only a happy one and when I bite into one of my salted caramel pretzel brownies all soft in the middle crunchy on the edges and a little salty on top it feels like home.
There was this one day when I baked salted caramel pretzel brownies for my friend Lisa who had just moved to a new neighborhood she looked so tired unpacking boxes all day so I dropped off a plate of brownies still warm from the oven she called me an hour later almost crying saying those salted caramel pretzel brownies were the best thing that happened to her that week I laughed and told her they were made with love and a little chaos because I burned my first batch and had to scrape caramel off the stove before trying again.
I’ve tried serving salted caramel pretzel brownies in so many fun ways too sometimes with a scoop of vanilla ice cream that melts right into the warm brownie or a swirl of whipped cream and chocolate drizzle or even a sprinkle of sea salt for extra sparkle once I served them alongside my cheese bread recipe and wow that combo of sweet and salty was out of this world other times I’ve paired them with a cold glass of milk hot chocolate coffee fresh berries or even a scoop of caramel gelato every time it feels like a whole new dessert adventure and every bite makes me smile.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed pretzels
- ½ cup salted caramel sauce
- ½ teaspoon baking powder
Ingredients notes
- Unsalted butter gives the brownies a rich flavor without being too salty since the pretzels and caramel already add saltiness.
- Granulated sugar helps make the brownies sweet and chewy at the same time which makes every bite taste amazing.
- Eggs bind everything together and make the brownies soft inside instead of crumbly.
- Vanilla extract adds a warm sweet aroma that makes the brownies smell and taste better.
- All-purpose flour provides the base that holds the brownies together and keeps them from being too gooey.
- Unsweetened cocoa powder brings deep chocolate flavor that balances the sweetness of caramel.
- Salt brings out the chocolate taste and balances the sugar so the brownies don’t taste too sweet.
- Semi-sweet chocolate chips melt slightly inside the brownies for extra chocolate bites in every mouthful.
- Crushed pretzels add crunch and a salty twist that pairs perfectly with the gooey caramel.
- Salted caramel sauce adds creamy sweetness with a light salty touch for that famous salted caramel taste.
- Baking powder helps the brownies rise a little so they’re not too dense.
How to make Salted Caramel Pretzel Brownies ?
Step 1: Prepare your oven and pan.
Preheat the oven to 350°F and line a square baking pan with parchment paper and let the paper hang slightly over the edges so you can lift the brownies out easily later.
Step 2: Melt the butter and mix in sugar.
In a large bowl melt the butter until smooth then whisk in the sugar until the mixture looks shiny and smooth and a little thick.
Step 3: Add eggs and vanilla.
Crack the eggs one by one into the bowl then mix them in with a whisk and add the vanilla extract and keep stirring until everything looks creamy.
Step 4: Mix dry ingredients.
In another bowl mix the flour cocoa powder baking powder and salt until combined and make sure there are no lumps left in the cocoa.
Step 5: Combine wet and dry mixtures.
Slowly add the dry mixture into the wet mixture and stir gently with a spatula until everything is blended together into a thick chocolate batter.
Step 6: Add chocolate chips and pretzels.
Stir in the chocolate chips and half of the crushed pretzels so the batter has both soft chocolate and crunchy bits.
Step 7: Pour into pan and add caramel.
Pour half of the batter into the pan and drizzle half of the caramel sauce over it then add the rest of the batter on top and finish with the remaining caramel and pretzels swirled gently with a knife.
Step 8: Bake the brownies.
Bake for about 30 to 35 minutes until the top looks set and slightly cracked but still soft in the center when you touch it.
Step 9: Cool completely.
Let the brownies cool in the pan for at least 20 minutes then lift them out using the parchment paper and place them on a wire rack until fully cool before cutting.
Step 10: Cut and enjoy.
Cut into squares with a sharp knife and enjoy the mix of chocolate caramel and pretzel crunch in every bite.
Kitchen equipment needed
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 8×8 inch baking pan
- Parchment paper
- Microwave-safe bowl or saucepan
- Knife
- Wire rack
Storage options
You can store these brownies in an airtight container at room temperature for up to four days or in the fridge for about one week or you can freeze them by wrapping each square tightly in plastic wrap then storing them in a freezer safe bag for up to three months and when ready to eat let them thaw at room temperature for about an hour before serving so the caramel softens again and the brownie texture returns to chewy perfection.
Variations for salted caramel pretzel brownies
You can try making different twists like adding peanut butter chips instead of chocolate chips for a nutty flavor or drizzle melted white chocolate on top for a fancy look or swap pretzels for crushed potato chips for a fun salty crunch or make them extra gooey by adding a few dollops of caramel in the middle of the batter before baking or top with a sprinkle of flaky sea salt right after baking for stronger salted caramel taste or mix in chopped nuts like pecans for extra texture or make them gluten free by using gluten free flour and pretzels.
Notes
If you want softer brownies bake them a little less but if you like firm ones bake a few minutes longer but not too long or they will dry out and if you prefer thicker caramel flavor warm up a bit of extra caramel and drizzle on top right before serving and for best cutting results chill the brownies in the fridge for 20 minutes before slicing since this helps get clean square edges.
FAQ
What is salted caramel pretzel brownies made of?
Salted caramel pretzel brownies are made of butter sugar eggs flour cocoa chocolate chips caramel and pretzels all mixed into a rich chocolate batter that bakes into chewy brownies with sweet and salty flavor in every bite.
What does salted caramel pretzel brownies taste like?
They taste like deep chocolate mixed with gooey caramel and crunchy pretzels giving you a mix of sweet salty and rich flavors all at once and every bite feels warm soft and slightly crisp on top with smooth caramel pockets inside.
How do I make the caramel swirl?
You can make the caramel swirl by drizzling the caramel sauce on top of the brownie batter and then using a knife or spoon to gently move it around in swirly motions so it looks pretty and tastes perfect when baked.
Can I use store-bought caramel?
Yes you can use store bought caramel sauce since it saves time and tastes just as good as homemade but make sure to choose one that’s thick enough so it doesn’t sink completely into the batter while baking.
Can I add more chocolate to the recipe?
Of course you can add more chocolate by mixing extra chips into the batter or even melting some chocolate and pouring it on top after baking for a glossy chocolate finish that makes them extra rich.
How do I make the brownies fudgier?
To make them fudgier reduce the flour slightly or bake a few minutes less since less flour and shorter baking time keep the center softer and more gooey.
Can I make these brownies without pretzels?
Yes you can skip pretzels if you want a smooth chewy brownie texture but you’ll lose that fun salty crunch that makes this version special though they’ll still taste delicious.
Why did my brownies turn dry?
They may have baked too long or the oven temperature may have been too high so next time check a few minutes earlier and take them out when the center still looks slightly soft since they keep cooking a bit after you remove them from the oven.
Salted Caramel Pretzel Brownies
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes35
minutes280
kcal50
minutesThese salted caramel pretzel brownies are soft chewy chocolatey and filled with gooey caramel and crunchy pretzels for the perfect mix of sweet and salty flavors that melt together in every bite.
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup crushed pretzels
½ cup salted caramel sauce
½ teaspoon baking powder
Directions
- Preheat the oven to 350°F and line a square baking pan with parchment paper and let the paper hang slightly over the edges so you can lift the brownies out easily later.
- In a large bowl melt the butter until smooth then whisk in the sugar until the mixture looks shiny and smooth and a little thick.
- Crack the eggs one by one into the bowl then mix them in with a whisk and add the vanilla extract and keep stirring until everything looks creamy.
- In another bowl mix the flour cocoa powder baking powder and salt until combined and make sure there are no lumps left in the cocoa.
- Slowly add the dry mixture into the wet mixture and stir gently with a spatula until everything is blended together into a thick chocolate batter.
- Stir in the chocolate chips and half of the crushed pretzels so the batter has both soft chocolate and crunchy bits.
- Pour half of the batter into the pan and drizzle half of the caramel sauce over it then add the rest of the batter on top and finish with the remaining caramel and pretzels swirled gently with a knife.
- Bake for about 30 to 35 minutes until the top looks set and slightly cracked but still soft in the center when you touch it.
- Let the brownies cool in the pan for at least 20 minutes then lift them out using the parchment paper and place them on a wire rack until fully cool before cutting.
- Cut into squares with a sharp knife and enjoy the mix of chocolate caramel and pretzel crunch in every bite.
