Gooey Salted Caramel Pretzel Brownies – If you’re craving the ultimate dessert. These Gooey Salted Caramel Pretzel Brownies. Are the perfect combination of sweet and salty. This recipe brings together. A crunchy pretzel crust, rich and fudgy brownie. And homemade salted caramel. Sprinkled with sea salt. To hit all the right notes. It’s a little work. But every bite. Makes the effort worthwhile.
I first made these Gooey Salted Caramel Pretzel Brownies on a cozy weekend. When my husband and I were looking. For something extra special. To enjoy with our afternoon coffee. Our daughter. Who is obsessed with anything caramel. Couldn’t get enough of them. Watching their faces light up. At the first bite. Made all the effort worthwhile. Now, it’s become a family favorite—whenever we have a special occasion. Or just need a sweet pick-me-up. These brownies are our go-to.
What makes this Gooey Salted Caramel Pretzel Brownies truly special?
The real magic of these brownies. Lies in the contrast. Between the textures. And flavors. A crunchy, buttery pretzel base. Balances the richness of the fudgy brownies. While the gooey salted caramel topping. Adds a smooth sweetness. That’s perfectly offset by a sprinkle of sea salt. These layers combine for a heavenly treat. That hits every craving—sweet, salty, and chocolatey all in one. Plus, the homemade salted caramel. Gives them that extra touch of indulgence.
What You Need To Make This Gooey Salted Caramel Pretzel Brownies Recipe?
Pretzels: Ah, the unsung hero of this recipe! Crushed pretzels bring that salty crunch we love. Cutting through the richness of the brownie. And caramel. It’s the unexpected surprise. That balances out the sweetness. Adding texture. And a subtle saltiness. That makes these brownies so addictive.
Butter: You’ll be using butter. In both the pretzel crust and the caramel sauce. In the crust. It binds everything together. Giving it that melt-in-your-mouth quality. For the caramel. The butter helps create that luxurious, silky-smooth finish we crave. When making caramel. The butter bubbling away. Is one of my favorite moments—something about it. Just feels so indulgent!
Brown Sugar: Packed brown sugar. Is key for that deep, molasses flavor. In both the pretzel crust and the brownies. It adds richness to the brownie base. That you just can’t get from regular sugar alone. In the caramel. It blends perfectly. To enhance the sweet, buttery flavor. Without making it overly sugary.
Cocoa Powder: The backbone of any good brownie recipe! The cocoa gives these brownies that rich, fudgy texture. And intense chocolate flavor. If you have a good-quality cocoa on hand. This is the recipe to use it in—it’ll really make that chocolatey goodness shine.
Eggs: Eggs give the brownie its structure. While keeping it moist. They help bind all the ingredients together. Ensuring that gooey, melt-in-your-mouth texture. A little trick I’ve learned. Is to always add the eggs one at a time. And stir well after each addition. It makes the batter beautifully smooth.
Sugar (for the caramel): The star of the caramel show. Watching sugar transform from granules. To a molten, golden syrup. Is like magic every time. Don’t rush this part—patience is key. For getting that perfect, smooth caramel texture. It brings a toasty sweetness. That complements the rich brownie so well.
Cream: You’ll add cream to your caramel. To give it that perfect, silky finish. It makes the caramel thick and luxurious. Adding richness. Without being overwhelming. When the cream hits the hot sugar. It bubbles up like crazy—always a fun (and slightly scary) moment. In the kitchen!
Vanilla Extract: A dash of vanilla. In both the brownies and the caramel. Makes everything taste better. It deepens the flavors. And adds a warmth. That ties everything together. Use a good-quality vanilla if you can. It really makes a difference. In these kinds of recipes.
Sea Salt: Don’t be afraid of salt here! A little sea salt on top of the caramel. Takes these brownies. To the next level. That salty-sweet contrast. Is what makes each bite. So satisfying. Plus, a sprinkle of flaky sea salt. Just looks beautiful on top. Of the shiny caramel layer.
Steps To Make Gooey Salted Caramel Pretzel Brownies:
Pretzel Crust:
Step 1: Preheat your oven. To 200°C. And line a 20×20 cm tin. With baking paper.
Step 2: In a small bowl. Mix the crumbed pretzels, melted butter, and brown sugar. Until well combined. Spread it evenly. In the tin. Pressing it down. To form a solid base.
Step 3: Bake for 7-8 minutes. Then set aside to cool. While you prepare. The brownie layer.
Brownie:
Step 4: Reduce the oven temperature. To 180°C. In a medium pot. Combine butter, sugar, cocoa, and salt. Over low heat. Until the butter is melted. And everything is mixed well. Make sure it doesn’t boil.
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Step 5: Remove from heat. And stir in the eggs. One at a time. Until the batter is smooth. And glossy.
Step 6: Add the vanilla essence, flour, and baking powder. Mix everything. Until fully combined. Then beat for 30 seconds. To ensure a fudgy texture.
Step 7: Spread the brownie batter. Over the pretzel crust. And bake for 25-35 minutes. Until the center. Is just set. A skewer inserted. Should come out slightly moist.
Salted Caramel:
Step 8: Measure out. All the caramel ingredients beforehand—this process happens fast!
Step 9: In a medium pot. Heat the sugar. Over medium-high heat. Stirring continuously. Until it melts. And turns amber.
Step 10: Carefully add the butter. And whisk. Until it’s fully incorporated. Slowly pour in the cream. Continuing to whisk. Until smooth.
Step 11: Stir in the vanilla. And salt. Let it cool slightly. Before pouring about 3/4 cup of the caramel. Over the cooled brownie layer.
Step 12: Refrigerate for 2-4 hours. Until the caramel is set. Sprinkle sea salt on top. Before cutting.
Serving: Slice the brownies. With a sharp knife. Warmed under hot water. For clean cuts. Let the brownies soften. At room temperature. Before serving to fully enjoy. Their gooey texture.
Tip:
When making salted caramel. Be sure to have all your ingredients pre-measured. And ready to go. The caramel can turn. From perfectly golden to burnt in seconds. So keep a close eye on it! Also, when adding the butter and cream. Be cautious—it will bubble up intensely. But that’s the magic! If you’re new to caramel. Use a medium heat. To prevent burning. And give yourself more control. For an extra layer of flavor. Lightly toast the pecans. Before adding them to the crust. This deepens the nutty richness. That pairs perfectly. With the sweet caramel.
Frequently Asked Questions:
Can I make the caramel ahead of time?
Yes! You can make the salted caramel ahead of time. And store it in an airtight container in the fridge. For up to 2 weeks. Just reheat it gently before using.
Can I use store-bought caramel instead of making my own?
Absolutely! Store-bought caramel will work just fine. If you’re short on time. But making your own. Adds an extra homemade touch.
How do I store the brownies?
Keep the brownies refrigerated. In an airtight container. They’ll stay fresh. For up to 5 days. But let them sit at room temperature before eating. For the best gooey texture.
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Gooey Salted Caramel Pretzel Brownies
Ingredients
Base:
- 1 c crushed pretzels you can use a food processor or crush them in a sealed bag with a rolling pin
- 75 grams butter melted
- 1 tbsp packed brown sugar
Brownie:
- 160 grams unsalted butter
- 1 1/3 c sugar
- 3/4 c cocoa powder
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 c flour
- 1/2 tsp baking powder
Salted Caramel:
- 1 c sugar 200 grams
- 85 grams unsalted butter cubed (6 tbsp)
- 1/2 c cream 120ml
- 1/2 to 1 tsp table salt to taste
- 1 tsp vanilla extract
- Sea salt for sprinkling
Instructions
Pretzel Crust:
- Preheat the oven to 200°C. And line a 20x20 cm baking tin. With parchment paper.
- In a small bowl. Mix the crushed pretzels. With melted butter, and brown sugar. Until well combined. Press the mixture firmly. Into the lined tin. Creating an even layer.
- Bake for 7-8 minutes. Then set aside to cool. While preparing the brownie.
Brownie:
- Lower the oven temperature to 180°C. In a medium pot. Melt the butter. Over low heat. Add the salt, sugar, and cocoa powder. Stirring until smooth. And fully combined. Be careful. Not to let the mixture boil. If it gets too hot. Cool it in the fridge or freezer. For 5 minutes before continuing.
- Add the eggs. One at a time. Stirring vigorously. After each addition. Until the batter is smooth. And glossy. Stir in the vanilla extract.
- Fold in the flour. And baking powder. Until well incorporated. Then stir the batter. For about 30 seconds (around 40 strokes).
- Spread the brownie batter. Evenly over the cooled pretzel crust. Bake for 25-35 minutes. Or until a toothpick. Inserted into the center. Comes out slightly moist. Let cool completely.
Salted Caramel:
- Before starting the caramel. Measure out all ingredients. Since the process moves quickly.
- In a medium pot. Heat the sugar. Over medium-high heat. Stirring constantly. Until it melts. Into a smooth amber liquid. Be careful. To prevent burning.
- Once the sugar. Is fully melted. Add the butter. And whisk. Until combined (this may take. A few minutes). Expect the mixture. To bubble vigorously.
- Slowly pour in the cream. Whisking continuously. For 1-2 minutes. Until fully blended. Remove from heat.
- Stir in the vanilla. And salt. Let the caramel cool slightly.
- Pour about 3/4 to 1 cup of the caramel. Over the cooled brownie layer. Spreading it evenly. Refrigerate for 2-4 hours. Until set. Sprinkle with sea salt. Before serving.
- For clean slices. Heat a sharp knife. Under hot water before cutting.
- Store in the fridge. But let the brownies sit at room temperature. For a few minutes before serving. For the best texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
