If you love the tantalizing contrast of sweet, salty, gooey, and crunchy all in one bite, then you absolutely need to try this Pretzel Bottom Caramel Brownies Recipe. A delightful twist on classic brownies, this recipe layers a crisp, buttery pretzel crust under rich, fudgy chocolate brownies, topped off with luscious homemade caramel. It’s a decadent treat that balances texture and flavor perfectly, making it an irresistible dessert for any occasion.
Ingredients You’ll Need
This Pretzel Bottom Caramel Brownies Recipe calls for simple, pantry-friendly ingredients that each play a crucial role. From crunchy pretzels forming the base to silky caramel drizzled on top, every component enhances the final indulgence.
- 1½ cups crushed pretzels: Provides a salty, crunchy foundation that contrasts the soft brownie layer.
- ½ cup unsalted butter, melted (for crust): Binds the pretzels and adds a rich, buttery flavor.
- 2 tbsp light brown sugar (for crust): Offers subtle sweetness to balance the pretzel’s saltiness.
- ½ cup all-purpose flour: The backbone of the brownie batter for structure.
- ½ cup cocoa powder: Delivers deep chocolate flavor to the brownies.
- ½ cup unsalted butter (for batter): Adds moisture and richness.
- 2 large eggs (60g each): Bind the ingredients and give the brownies their fudgy texture.
- ½ cup granulated sugar (for batter): Sweetens the base of the brownies.
- ½ cup light brown sugar (for batter): Adds moistness and a slight caramel note.
- 4 oz quality dark chocolate (60–75% cocoa), melted: Intensifies the chocolate intensity with smooth melt-in-your-mouth texture.
- 1 tsp vanilla extract: Enhances the overall flavor depth.
- ¼ tsp salt: Balances and elevates the sweetness.
- ½ cup dark or milk chocolate chunks (optional): Melts into pockets of extra chocolate goodness.
- ½ cup granulated sugar (for caramel): The main ingredient for the buttery caramel sauce.
- 2 tbsp unsalted butter (for caramel): Adds creaminess and depth to the caramel.
- ¼ cup heavy cream: Makes the caramel silky and smooth.
- Pinch of salt (for caramel): Spruce up the caramel’s flavor with a subtle salty finish.
How to Make Pretzel Bottom Caramel Brownies Recipe
Step 1: Prepare the Pan and Pretzel Crust
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper. This ensures easy removal and perfect edges. Next, combine your crushed pretzels, melted butter, and brown sugar. Press this mixture firmly into the pan—it forms a crisp, flavorful base that supports all the delicious layers to come. Bake this crust for about 8 minutes to firm it up and toast the pretzels just right.
Step 2: Whisk Together the Brownie Batter
While the crust bakes, mix your softened butter with granulated and light brown sugars until smooth and slightly fluffy. Then add eggs one by one, followed by the vanilla extract and melted dark chocolate. Incorporate the flour, cocoa powder, and salt, stirring until everything is just combined. Finally, gently fold in the chocolate chunks if you’re using them—these melt into decadent pockets throughout the brownies.
Step 3: Assemble and Bake the Brownies
Spread the freshly made brownie batter evenly over the warm pretzel crust. The contrast of temperatures will help them meld beautifully. Place the pan back into the oven and bake for 25 to 30 minutes. You want the center to be just set but still fudgy for that perfect bite.
Step 4: Create the Luxurious Caramel Drizzle
Now for the star topping—homemade caramel! Heat the granulated sugar over medium heat in a dry pan, stirring constantly until it melts into a golden amber syrup. Carefully add the butter and stir till melted, then slowly pour in the heavy cream while whisking. Keep stirring until the caramel is glossy and smooth. A pinch of salt here adds a lovely counterpoint to the sweetness.
Step 5: Finish and Cool
Once the brownies come out of the oven, immediately drizzle the freshly made caramel over the top. Let everything cool completely in the pan before cutting into squares—this allows the caramel to set slightly and the layers to hold together when sliced.
How to Serve Pretzel Bottom Caramel Brownies Recipe
Garnishes
These brownies shine on their own, but a light sprinkle of flaky sea salt right after drizzling the caramel can really make the flavors pop. For extra flair, a few additional crushed pretzels on top add crunch! If you’re feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream on the side is pure magic.
Side Dishes
Serve these Pretzel Bottom Caramel Brownies Recipe delights with a hot cup of coffee or tea to offset the sweet richness. A simple mixed berry salad or fresh fruit can also bring a fresh note to balance the decadence.
Creative Ways to Present
For parties, slice the brownies into bite-sized squares and arrange them on a decorative platter with a drizzle of caramel extra on the side for dipping. Layering small pieces with a scoop of ice cream and a sprinkle of chopped nuts in mini dessert glasses creates an elegant parfait inspired by this recipe.
Make Ahead and Storage
Storing Leftovers
Keep your brownies fresh by storing them in an airtight container at room temperature for up to three days. This prevents the pretzel crust from becoming soggy and keeps the caramel luscious.
Freezing
You can freeze the brownies for longer storage by wrapping them tightly in plastic wrap and then foil, or placing them in a freezer-safe container. They’ll keep beautifully for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
If you want a warm, melty experience, lightly reheat the brownies in the microwave for about 15–20 seconds. Be mindful not to overheat so the caramel stays smooth and doesn’t become too runny.
FAQs
Can I use salted pretzels for the crust?
Yes, you can use salted pretzels, but you may want to reduce or omit additional salt in the caramel or batter to keep the flavors balanced and avoid overpowering saltiness.
What type of chocolate is best for the batter?
A quality dark chocolate with 60–75% cocoa content is ideal because it provides a rich, deep chocolate flavor without excessive sweetness, perfectly complementing the caramel and pretzel layers.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pretzels and ensure your flour substitute is suitable for brownies. Many high-quality gluten-free flours work well with this recipe’s fudgy texture.
Is it necessary to bake the pretzel crust before adding the batter?
Baking the pretzel crust first helps it set firmly and prevents it from becoming soggy under the brownie batter, ensuring a satisfying crunch every time.
How thick should the brownie layer be?
Spread the batter evenly to about 1 inch thick over the pretzel crust; too thin and you won’t get that luscious fudge texture, too thick and it may undercook in the center.
Final Thoughts
There’s something truly special about this Pretzel Bottom Caramel Brownies Recipe that keeps people coming back for more. The delightful crunch of the pretzel base, the rich, gooey chocolate brownie layer, and the silky, buttery caramel drizzle create a harmony of textures and flavors that’s impossible to resist. Whether you’re baking for friends, family, or simply treating yourself, these brownies promise to bring big smiles and sweet satisfaction. Dive in and enjoy every indulgent bite!
Print
Pretzel Bottom Caramel Brownies Recipe
- Prep Time: 50 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 28 minutes
- Yield: 12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pretzel Bottom Caramel Brownies combine a salty pretzel crust with rich, fudgy chocolate brownie topped with a luscious homemade caramel drizzle. The crunchy pretzel base adds a delightful texture contrast to the moist chocolate layers, making this dessert an irresistible treat for chocolate and caramel lovers alike.
Ingredients
Pretzel Crust
- 1½ cups crushed pretzels
- ½ cup unsalted butter, melted
- 2 tbsp light brown sugar
Brownie Batter
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ cup unsalted butter
- 2 large eggs (60g each)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 4 oz quality dark chocolate (60–75% cocoa), melted
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup dark or milk chocolate chunks (optional)
Caramel Sauce
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- Make Pretzel Crust: In a bowl, mix crushed pretzels, melted butter, and light brown sugar until evenly combined. Press this mixture firmly and evenly into the lined pan to form the crust. Bake in the preheated oven for 8 minutes to set.
- Prepare Brownie Batter: In a mixing bowl, whisk together unsalted butter and both granulated and light brown sugars until smooth. Add the eggs one at a time along with vanilla extract and melted dark chocolate, mixing well after each addition. Gradually sift in flour, cocoa powder, and salt, folding gently to combine. Optionally, fold in chocolate chunks for extra texture.
- Assemble and Bake Brownies: Spread the prepared brownie batter evenly over the baked pretzel crust. Return to the oven and bake for 25 to 30 minutes, or until the center is just set but still moist. Remove from oven and allow to cool slightly.
- Make Caramel Sauce: Place granulated sugar in a medium saucepan over medium heat. Stir continuously until the sugar melts completely and turns a golden amber color. Carefully add unsalted butter and stir until melted. Slowly pour in heavy cream while stirring continuously to combine into a smooth caramel sauce. Add a pinch of salt to balance the sweetness.
- Finish and Serve: Drizzle the warm caramel sauce evenly over the slightly cooled brownies. Allow the caramel to set and the brownies to cool completely before slicing into 12 squares and serving.
Notes
- Ensure the caramel is made carefully as melted sugar can burn quickly; use a heavy-bottomed pan for even heating.
- Press the pretzel crust firmly to prevent crumbling when slicing.
- For a nuttier flavor, add a handful of chopped nuts to the brownie batter.
- Use high-quality dark chocolate (60–75% cocoa) for the best flavor in brownies.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
