Gooey Salted Caramel Pretzel Brownies
These Gooey Salted Caramel Pretzel Brownies are the ultimate dessert. For anyone who loves a mix of textures. And flavors. The crunchy, buttery pretzel crust. Adds the perfect salty balance. To the rich, fudgy brownie layer. While the smooth salted caramel on top. Brings it all together. Each bite. Gives you that irresistible blend of sweet and salty. With a hint of crunch. And a gooey, chocolatey finish. Perfect for a special treat. Or to impress guests. These brownies are sure to be a hit. At any gathering!
Servings
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
To make this recipe gluten-free. Simply swap out the pretzels. For a gluten-free variety. And use a gluten-free flour blend. In place of regular flour for the brownies. Gluten-free pretzels are widely available. And still provide that same delicious salty crunch. Be sure to check that all your ingredients. Such as baking powder and chocolate chips. Are certified gluten-free. To keep the recipe safe. For those with gluten sensitivities. The result? Just as delicious. With no compromise on flavor or texture!