These Caramel Pretzel Brownies are full of chocolate and caramel flavor and are perfectly dense and chewy with the wonderful texture of crunchy pretzels.
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Ready for one more Super Bowl recipe? I thought you might be. I am definitely ready for one more considering that I am not big into football in the least bit. In fact, the only reason why I watch the game is because I can make awesome game day treats.
So in the end, Game Day Treats > Super Bowl or any football. What’s wrong with me? I have no idea why I’m not into the Big Game or any football game for that matter. I decided that if anything can get me in the football mood, it is probably this Caramel Pretzel Brownies recipe.
Ok so let me tell you about these Caramel Pretzel Brownies. They are crazy!!! The texture of these brownies tastes almost like a dense yet rich flourless chocolate cake. The crumb is moist and packed so tight that each bite melts in your mouth. The chocolate flavor is deep and intense that chocolate lovers will scream out in joy.
Ingredients
- Butter: Start with unsalted butter at just the right temp—room temperature for that smooth and creamy blend.
- Sweetness: A mix of granulated sugar for that classic sweet kick and brown sugar for a hint of molasses magic.
- Chocolate: Unsweetened cocoa powder lays down a rich, chocolatey foundation that’s pure bliss.
- Salt: A little salt to balance the sweet and make those flavors pop.
- Eggs: Couple of room-temp eggs to tie it all together into a silky mix.
- Vanilla: A generous splash of pure vanilla extract because, let’s be honest, vanilla is the life of the party.
- Flour: Just enough all-purpose flour to hold down the fort without dampening the fudgy factor.
- Caramel: Drizzle in the liquid gold, aka caramel sauce, for that gooey, dreamy ribbon effect.
- Pretzel: And for the grand finale, tiny twist pretzels for a salty crunch that turns this treat up to an 11.
How to Make Caramel Pretzel Brownies
- Preheat oven to 350 degrees and prepare 8×8 sized baking pan with parchment paper and non-stick spray.
- In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).
- Next turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don’t scramble then add vanilla extract.
- Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.
- Add half of brownie batter to 8×8 sized baking pan and bake for 10 minutes. Remove from oven then evenly layer caramel over baked brownies and spread remaining brownie batter on the top of the caramel. Using a skewer or a knife, swirl the caramel and brownie batter together on top. Lastly, add four rows of four pretzels on top of the brownies.
- Bake an additional 20-25 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Remove brownies and cool on cooling rack then cut and serve.
How to Store
- Before stowing them away, let your brownies cool down to room temperature to avoid condensation that could make them soggy.
- Seal them up tight in an airtight container. This keeps them from drying out.
- If you’re stacking the brownies, place a sheet of parchment paper between layers to prevent sticking.
- They’ll stay fresh on the counter for up to 4 days. Just grab and go for a quick treat!
- If you’re not going to finish them within a few days, tuck them into the fridge. They’ll keep well for up to a week.
- For an extended shelf-life, wrap individual brownies in plastic wrap and then foil, and freeze them for up to 3 months. Thaw at room temperature when you’re ready to indulge.
Favorite Brownie Recipes
If you love these, definitely try these Turtle Brownies, Mississippi Mud Brownies and Fudgy Chewy Brownies!
Caramel Pretzel Brownies Recipe
Caramel Pretzel Brownies Recipe: A perfect twist on your favorite bars! These are full of chocolate and caramel flavor; they are perfectly dense and fudgy; and the crunch of the pretzels is perfection!
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Servings: 16 small brownies
Ingredients
- 10 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ½ cup all-purpose flour
- ½ cup caramel sauce
- 16 tiny twist pretzels
Instructions
- Preheat oven to 350 degrees and prepare 8×8 sized baking pan with parchment paper and non-stick spray.
- In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).
- Next turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don’t scramble then add vanilla extract.
- Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.
- Add half of brownie batter to 8×8 sized baking pan and bake for 10 minutes. Remove from oven then evenly layer caramel over baked brownies and spread remaining brownie batter on the top of the caramel. Using a skewer or a knife, swirl the caramel and brownie batter together on top. Lastly, add four rows of four pretzels on top of the brownies.
- Bake an additional 20-25 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Remove brownies and cool on cooling rack then cut and serve.
Video
Notes
- Cool Completely: Before stowing them away, let your brownies cool down to room temperature to avoid condensation that could make them soggy.
- Airtight is Right: Seal them up tight in an airtight container. This keeps them from drying out and maintains that fudgy interior we all love.
- Separate with Care: If you’re stacking the brownies, place a sheet of parchment paper between layers to prevent sticking.
- Room Temp for Short Term: They’ll stay fresh on the counter for up to 4 days. Just grab and go for a quick treat!
- Chill Out: If you’re not going to finish them within a few days, tuck them into the fridge. They’ll keep well for up to a week.
- Freeze for Longevity: For an extended shelf-life, wrap individual brownies in plastic wrap and then foil, and freeze them for up to 3 months. Thaw at room temperature when you’re ready to indulge.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 121mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 260IU | Calcium: 17mg | Iron: 0.9mg
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I love how these are made all in one pot. They’re so easy and the salty-sweet result is divine!!! I absolutely love this recipe!
*swoon* I am completely head over heels for these gorgeeeeous brownies! sweet and salty are the way to my heart!
OMG I love the flavors of these too!
I made these today- super easy! However, very gooey almost Ike I undercooked them. They baked at 350 for 27 minutes until toothpick cane out mostly clean, per the instructions. Wondering if I did something wrong? Also, very difficult to remove from parchment paper- any suggestions how to make that easier or neater?:)
Hi Lisa, next time let them bake a little longer. Did you use a toothpick to check them before taking them out.