Fudgy Salted Caramel Pretzel Brownies
Packed with dense chocolate, gooey caramel ribbons, and a crunchy pretzel finish, these fudgy salted caramel pretzel brownies deliver a sweet-and-salty combination of mouthwatering flavors!
Servings: 16 Brownies
Ingredients
For the Brownies:
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the Topping:
- 1/2 cup caramel sauce
- 1 cup mini pretzel twists roughly crushed
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Fold in flour, cocoa powder, and salt until just combined. Do not overmix.
- Spread the brownie batter into the prepared pan. Drizzle the caramel sauce over the batter and sprinkle with the crushed pretzels.
- Bake for 35–40 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan. Sprinkle with flaky sea salt before slicing and serving.
Notes
Notes: Store covered at room temperature for up to 3 days. These brownies are even better the next day, after the caramel settles into the brownie layers.