Pretzel Brownies with Salted Caramel

These salted caramel pretzel brownies are sweet and salty fudgy brownies. They are loaded with salted crushed pretzels and swirled with homemade caramel!

pretzel brownies topped with salted caramel on a round wire cooling rack.

If you’ve been around awhile, you know my coffee brownies are a big hit at Cambrea Bakes! I’ve made brownies stuffed with Oreos, and stuffed sprinkle brownies, and now I’m stuffing them with crunchy pretzels!

These pretzel brownies are gooey, fudgy, and perfectly balanced with a salty and sweet flavor. Serve them with a scoop of vanilla ice cream for the ultimate treat!

If you love brownie recipes, you must try my super-popular Brownie S’mores, Red Velvet Brownies, and Bourbon Brownies.

brownies with pretzels on a parchment lined tray.

Table of Contents

why you’ll love these pretzel brownies

Chocolate flavor: If your sweet tooth is craving chocolate, brownies are always a good idea! These brownies are made with rich dark chocolate and are perfect for chocolate lovers.
Salty brownies: The extra salty flavor from the pretzels highlights and enhances the chocolate flavor. It also balances the sweetness, similar to my miso brownies.
Great for any occasion: Make this brownie recipe for any occasion and people will be BEGGING for the recipe!

ingredient notes & substitutions

ingredients needed to make pretzel brownies in bowls with labels.

Pretzels: Mini pretzels are preferred because they are easier to cut through and you get more pretzel flavor in every bite. If you only have regular-sized pretzels on hand, break them in half.

Brown sugar: This recipe calls for light brown sugar but dark brown sugar can be substituted.

Chocolate chips: Semi-sweet chocolate chips are best because they are sweet without being too bitter, but you can use dark chocolate instead.

Cocoa powder: Unsweetened Dutch cocoa powder is recommended for the richest chocolate flavor and color.

Heavy cream: This ingredient is crucial to getting the right consistency of the caramel. Do not substitute it or the caramel will be too thin.

Full ingredient measurements and instructions can be found in the recipe card below!

recipe instructions

Before you start, line a square 8×8 baking pan with parchment paper on all four sides. Preheat the oven to 350 F/180 C.

Step 1: Melt the sugar. In a pan, heat the granulated sugar and cream of tartar for 5-6 minutes until it starts to melt. Push (don’t stir) the sugar around the pan to ensure it is melting evenly.

caramel in a pan with melted butter on top.

Step 2: Add in the butter. After 5-6 minutes, the sugar should be completely melted and amber in color.

Immediately remove the pan from the heat and stir in the. butter. It will start to bubble vigorously which is normal! Keep stirring, it will take 1-2 minutes to incorporate.

Step 3: Stir in the cream. Stir in the heavy cream and salt and place it back on the stove over medium-low heat.

Once fully incorporated, carefully pour it into a heatproof bowl to cool.

wet ingredients for brownie batter in a bowl.

Step 4: Whisk the wet ingredients. In a large bowl, whisk the sugars, eggs, and egg yolk until light and fluffy.

Step 5: Mix in the melted chocolate and dry ingredients. Stream the melted chocolate and butter into the batter, whisking constantly to combine.

Then use a rubber spatula to fold in the dry ingredients until just combined.

mini pretzels layered on top of brownie batter in a baking pan.

Step 6: Layer the pretzels. Evenly spread half of the brownie batter into the prepared pan. Place an even layer of mini pretzels over the batter.

salted caramel and pretzels layered on top of brownie batter.

Step 7: Layer the salted caramel. Spoon dollops of the caramel over the pretzels, reserving a small portion for the top (2-3 tablespoons).

swirled caramel on top of the brownie batter.

Step 8: Bake! Evenly spread the rest of the brownie batter over the pretzels and caramel.

Dollop the rest of the caramel on top of the brownies and swirl it into the batter with a knife or toothpick.

Add a few more pretzels on top, then bake until a toothpick inserted into the center comes out smeared with clear caramel and a few moist chocolate crumbs.

expert baking tips

Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use the right pan. The caramel will cook best in a light-colored stainless steel pan so you can see the color, which will keep it from burning. 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 cleanly.

storage & freezing

Store any leftovers in an airtight container or ziplock bag at room temperature for 2-3 days.

You can freeze any baked brownies in an airtight container or freezer bag for up to one month!

faqs

Can I use store-bought caramel instead?

Yes, although homemade caramel will have a better flavor!

Can I use a boxed brownie mix instead to save time?

Definitely! Follow the box instructions for baking.

Can I leave out the caramel or pretzels (or both)?

Sure! The baking time will be quicker though, keep an eye on them so they don’t overbake.

more recipes to try

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for the recipe is an estimate.