Description
These ultra-fudgy brownies feature a dense, moist chocolate base topped with a homemade salted caramel layer and crunchy pretzels. They are easy to make, take about 45 minutes from start to finish, and offer a perfect balance of sweet, salty, and crunchy textures.
Ingredients
- 1 cup (226g) unsalted butter
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (170g) dark chocolate chunks (60% cocoa)
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- ½ cup (120ml) heavy cream
- 2 tablespoons (30g) butter
- 1 cup (120g) powdered sugar
- 2 cups pretzel rods or twists, roughly chopped
- Flaky sea salt (like Maldon), for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
- In a medium saucepan over medium heat, whisk powdered sugar and heavy cream together. Bring to a gentle simmer and bubble for 2-3 minutes, stirring constantly, until thickened. Remove from heat and whisk in 2 tablespoons butter and a pinch of salt. Set aside to cool slightly.
- In a microwave-safe bowl or double boiler, melt unsalted butter, semi-sweet chocolate chips, and dark chocolate chunks until smooth. Stir until glossy.
- In a large mixing bowl, whisk granulated sugar and eggs vigorously for about 2 minutes until pale and thickened. Stir in vanilla extract.
- Pour the melted chocolate mixture into the egg mixture and fold gently with a spatula until just combined.
- Add flour and salt to the batter. Fold until no dry streaks remain. The batter will be thick.
- Pour the brownie batter into the prepared pan and spread evenly. Pour the warm caramel over the batter and gently swirl it in with a spatula to create ribbons.
- Sprinkle chopped pretzels evenly over the top and press them down lightly.
- Bake for 30-35 minutes. The edges should be set, but the center should jiggle slightly. A toothpick inserted into the center should come out with moist crumbs.
- Let brownies cool in the pan for at least 1 hour to set. Lift out using the parchment overhang, sprinkle with flaky sea salt while slightly warm, and cut into squares.
Notes
Do not overbake, as brownies continue to cook in the pan after removal. Ensure caramel is warm but not boiling before pouring onto batter to avoid cooking eggs unevenly. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free pretzels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: brownies, salted caramel, pretzel brownies, fudgy brownies, dessert recipe, easy baking, chocolate dessert, party treats