Fudgy Salted Caramel Pretzel Brownies
These fudgy salted caramel pretzel brownies feature gooey caramel swirls and crunchy pretzel bits, creating a perfect balance of sweet and salty in a rich, moist chocolate dessert.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, melted
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (120 ml) caramel sauce, store-bought or homemade
- 1 cup pretzels, roughly chopped
- Optional: pinch of sea salt flakes for topping
- Optional: ½ cup (90 g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and glossy, about 1-2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing.
- Fold in about ¾ cup of the chopped pretzels, reserving some for topping.
- Pour half the batter into the prepared pan and spread evenly.
- Dollop half of the caramel sauce over the batter in small spoonfuls. Gently swirl the caramel through the batter with a knife or skewer to create a marbled effect.
- Spoon the remaining brownie batter over the caramel layer and smooth it out carefully.
- Drop the remaining caramel in small dollops on top and swirl lightly again. Sprinkle the remaining pretzel pieces and a pinch of sea salt flakes on top.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool the brownies completely in the pan on a wire rack for at least 1 hour.
- Use the parchment overhang to lift the brownies out, then cut into squares. Serve at room temperature or slightly warmed.
Notes
Warm caramel sauce slightly if very thick before swirling to make it easier to work with. Avoid overmixing the batter and caramel to keep gooey swirls distinct. Use room temperature eggs for better batter texture. Cool brownies completely before slicing for best fudgy texture.
Nutrition
- Serving Size: 1 brownie square (ab
- Calories: 280320
- Sugar: 25
- Fat: 14
- Carbohydrates: 38
- Protein: 3
Keywords: brownies, salted caramel, pretzels, fudgy brownies, gooey caramel swirls, easy dessert, chocolate dessert, sweet and salty