Introducing the salty-sweet brownie of your dreams! These salted caramel pretzel brownies are fudgy, loaded with salty crunchy pretzels, and have a layer of salted caramel in the center that makes them extra gooey. They are easy to make in one bowl and are the perfect decadent, show-stopping dessert for any occasion!
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These pretzel brownies are extra gooey, melt-in-your-mouth, salty-sweet, and you are going to love them!
The globs of homemade caramel, brownie batter, and salty pretzels are perfectly balanced and make the brownies rich without being overly sweet.
Thick, chewy, and rich with perfect crinkle tops, they are the ultimate pretzel brownies and the best dessert to whip up for any occasion.
For more brownie recipes, try Cheesecake Marble Brownies, Smores Brownies, Birthday Cake Brownies, and Oreo Brookies.
why these are the best pretzel brownies
- Easy, one-bowl homemade brownie recipe.
- Perfect salty-sweet combo with rich brownie batter, salty pretzels, and salted caramel sauce.
- The perfect treat to whip up for any occasion!
- A decadent, show-stopping dessert that everyone will love.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Pretzels: I used mini pretzels because they are much easier to cut through and you get more pretzels in each bite!
- Brown sugar: Both dark brown and light brown sugar work well in these brownies.
- Chocolate chips: I used semi-sweet chocolate chips but you could substitute bitter or dark chocolate chips instead for a lesser sweet brownie.
- Heavy cream: You must use heavy cream and not half and half or other cream variety for the caramel.
recipe instructions
Step 1: In a stainless steel saucepan, heat the sugar and cream of tartar over medium-high heat for about 5-6 minutes until it starts to melt. Push (don't stir) the sugar around the pan to ensure it is melting evenly. After another 5-6 minutes, the sugar should be completely melted and amber in color.
Step 2: Once the sugar is amber, remove the pan from the heat and immediately stir in the butter. The sugar will bubble which is completely normal! Stir until the butter is completely incorporated into the caramel which can take 1-2 minutes.
Step 3: Pour the cream and salt into the pan and place it back on the stove over medium-low heat. Stir until the cream is fully incorporated into the caramel, then carefully pour it into a heat-proof bowl to cool.
Step 4: In a large bowl, add the granulated sugar, brown sugar, eggs, and egg yolk and whisk them together until light and fluffy, about 1 minute.
Step 5: In a microwave-safe bowl or pot, melt the unsalted butter and chocolate chips together until smooth. Pour it into the whisked eggs and sugar, whisking to combine. Then add the all-purpose flour, cocoa powder, and salt and fold them in with a rubber spatula until just combined.
Step 6: Pour half the brownie batter into the prepared 8x8 square baking pan, smoothing it with an offset spatula until it evenly fills the pan. Place an even layer of the mini pretzels over the batter.
Step 7: Spoon dollops of the caramel over the pretzels, saving a few tablespoons for the top.
Step 8: Evenly spread the rest of the brownie batter over the pretzels and caramel. Dollop the rest of the caramel on top and swirl it into the batter as best as possible with a knife or toothpick. Add a few more pretzels on top, then bake at 350 F for 30 minutes, or until a toothpick inserted into the center comes out smeared with clear caramel and a few moist chocolate crumbs.
expert tips for the best brownies
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use a light-colored pan for the caramel: The caramel will cook best in a light-colored stainless steel pan. It can be hard to tell when the color is amber if using a dark pan and you don't want to burn it! This post on making caramel is really helpful if you want to learn more!
- Wait to cut them: I know it's so hard to wait but they are much easier to cut when they are cool!
- Use a serrated knife: A large serrated knife is best to cut through the caramel and pretzels on top cleanly.
- Dark vs. light baking pan: Baking trays conduct heat differently depending on what color the pan is. If your tray is metal, dark, or black you should decrease the heat to 325 F/163 C.
storage & freezing
- Room temperature: These brownies are best stored at room temperature in a sealed container. I recommend waiting to cut them until serving to keep the edges from drying out. They will stay soft for 2-3 days if stored properly!
- Freezer: Once baked, you can wrap and store the brownies in a sealed container or freezer bag for up to one month.
faq's
I have not tested this recipe with gluten-free flour or pretzels but would love to hear how they turn out!
Definitely! I recommend doubling the recipe if baking them in a larger pan. The baking time will also need to be adjusted.
You could definitely use store-bought caramel, but I highly recommend making it yourself because it has the BEST flavor!
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Recipe 📖
Salted Caramel Pretzel Brownies
Equipment
- Stainless steel pan
Ingredients
For the Caramel
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 6 tablespoon unsalted butter room temperature
- ⅓ cup heavy cream room temperature
- ½ teaspoon kosher salt
For the Brownie Batter
- 2 large eggs
- 1 large egg yolk
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter melted
- ⅔ cup semi-sweet chocolate chips
- 2 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ cup + 1 tbsp unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 ½ cups mini pretzels
Instructions
- Preheat the oven to 350 F/180 C and line an 8x8 square baking pan with parchment paper so it hangs over all sides.
- In a stainless steel pan, heat the sugar and cream of tartar over medium-high heat. After about 5 minutes the sugar will start to melt. Push (don't stir) the sugar around the pan occasionaly to make sure it is melting evenly. After another 5 minutes, the sugar should be completely melted and amber in color.1 cup granulated sugar, ¼ teaspoon cream of tartar
- Remove the pan from the heat and immediately stir in the butter. It will bubble, which is normal! Keep stirring until the butter is completely combined which will take about 1-2 minutes.6 tablespoon unsalted butter
- Stir in the heavy cream and salt and place it back over a medium-low heat, stirring until completely combined. Pour the caramel into a heat safe dish and set it aside to cool.⅓ cup heavy cream, ½ teaspoon kosher salt
- In a large bowl, whisk the egg, egg yolk, sugar, and brown sugar until light and fluffy, about 1 minute.2 large eggs, 1 large egg yolk, ½ cup granulated sugar, ½ cup light brown sugar
- Melt the butter and chocolate together in a microwave safe dish or pot on the stove until smooth and combined, then pour it into the eggs, whisking constantly until combined.½ cup unsalted butter, ⅔ cup semi-sweet chocolate chips
- Add the vanilla.2 teaspoon vanilla extract
- Fold in the all-purpose flour, cocoa powder, and salt until just combined.⅔ cup all-purpose flour, ½ cup + 1 tablespoon unsweetened cocoa powder, ½ teaspoon kosher salt
- Pour half the batter into the pan and use a spatula to spread it into an even layer.
- Press 1 cup of the pretzels in an even layer on top of the batter.1 ½ cups mini pretzels
- Spoon dollops of the caramel on top of the pretzels, saving a few tablespoons for the top of the brownie.
- Pour the rest of the brownie batter on top, spreading it to fill the pan evenly.
- Dollop the top with the rest of the caramel and use a toothpick to swirl it as best as possible into the batter.
- Press the rest of the pretzels on top, then bake for 30-33 minutes or until a tooth pick inserted into the center comes out covered in clear caramel and a few moist chocolate crumbs. Let cool completely on a wire rack then slice with a serrated knife and enjoy!
Notes
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use a light-colored pan for the caramel: The caramel will cook best in a light-colored stainless steel pan. It can be hard to tell when the color is amber if using a dark pan and you don't want to burn it! This post on making caramel is really helpful if you want to learn more!
- Wait to cut them: I know it's so hard to wait but they are much easier to cut when they are cool!
- Use a serrated knife: A large serrated knife is best to cut through the caramel and pretzels on top cleanly.
- Dark vs. light baking pan: Baking trays conduct heat differently depending on what color the pan is. If your tray is metal, dark, or black you should decrease the heat to 325 F/163 C.
- Can I use store-bought caramel instead?- You could definitely use store-bought caramel, but I highly recommend making it yourself because it has the BEST flavor!
- Store the brownies in a sealed container or bag at room temperature for 2-3 days. You can also freeze them for up to one month! Reheat the brownies in the microwave for 20-30 seconds before enjoying to re-soften and warm them.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Janine M. says
Wow these were SO good. Perfect balance of salty and sweet!