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
Scale
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.
