Pretzel Caramel Brownies (Printable Version)
Gooey caramel, rich brownies, and a super crunchy pretzel layer end with flaky salt for just the right salty hit.
# What You'll Need:
→ Finishing
01 -
Flaky sea salt, for sprinkling on top
→ Caramel Topping
02 -
200 grams white sugar
03 -
90 grams unsalted butter, cut up
04 -
80 grams heavy cream
→ Brownie Layer
05 -
optional: 50 grams milk chocolate, chopped
06 -
optional: 50 grams dark chocolate, chopped
07 -
0.5 teaspoon salt
08 -
80 grams plain flour
09 -
15 grams dutch cocoa powder, sifted
10 -
1 teaspoon vanilla
11 -
3 big eggs, room temperature
12 -
100 grams brown sugar
13 -
100 grams caster sugar
14 -
200 grams good dark chocolate, chopped
15 -
120 grams butter, unsalted
→ Pretzel Base
16 -
80 grams butter, melted
17 -
30 grams white sugar
18 -
100 grams pretzels, crushed up fine
# Step-by-Step Guide:
01 -
Once the caramel is still a little warm, pour it right over the brownies. Let it hang out in the pan for six to seven hours, or let it chill overnight if you’re patient. When you’re ready, cut it into squares and if you like, toss a bit of flaky salt over each piece before serving.
02 -
Set a medium pot over medium heat. Add the sugar and keep stirring until it’s totally melted. Toss in the butter right away—watch out because it’ll foam and sizzle. Stir till that’s all blended. Slowly stream in the cream, mixing the whole time. Let the caramel bubble for a couple minutes, take it off the heat, then give it five minutes to cool down.
03 -
Take the pan out of the fridge. Scoop the brownie batter onto the pretzel layer and spread it smooth. Slide the pan into the oven for about 25 minutes. Stick a toothpick in the middle—when there’s just a couple moist crumbs, you’re good. Let it rest while you make the caramel.
04 -
Put the butter in a pot and melt it gently over medium. Take it off the heat, stir in the chopped dark chocolate, and mix until it's glossy and smooth. Let that sit to cool off. Combine flour, cocoa powder, and salt in one bowl. In another, use your mixer to whip up the eggs, both sugars, and vanilla for about five minutes—shoot for light and airy. Pour in the melted chocolate and keep beating for another minute. Fold your dry mix in using a spatula, going easy so you don’t overdo it—batter’s supposed to be thick. Toss in extra chopped chocolate if you want. Don’t worry if it’s not perfectly mixed.
05 -
Bash up the pretzels with a rolling pin in a bag, or run them through a food processor. Dump the crumbs into a bowl, add the sugar and melted butter, and mix until everything’s wet. Press the mixture firmly into your lined baking pan. Pop the pan into the fridge so the pretzel crust can chill while you get the brownies started.
06 -
Turn your oven to 180°C and let it heat up. Line a square 20 cm pan with baking paper so you can pull out the brownies later.
# Additional Notes:
01 -
Give these brownies plenty of time to cool—if you slice too soon, you’ll miss out on those clean, layered edges and chewy bites.