These Sweet & Salty Pretzel Brownies have a rich, fudgy brownie base with a ribbon of gooey salted caramel, and crushed pretzels for that perfect salty-sweet finish. They are the dessert you make when you want something that looks bakery-worthy but is totally doable in your own kitchen.
The layered swirl of salted caramel running through fudgy chocolate brownie gives every square a beautiful marbled look without requiring any special skills. Using unsweetened cocoa powder in the batter keeps things rich and not overly sweet, which balances perfectly against the buttery caramel and salty pretzel crunch on top. Whether you’re baking for a party or just want something decadent for yourself, these brownies hit that sweet-and-salty craving exactly right.
Helpful Tips
- Save time with your caramel: A great kitchen hack is to use store bought salted caramel. It takes away a time consuming step and makes these brownies more accessible.
- Watch the bake time closely: Pull the brownies while the center still looks slightly underbaked, since they’ll continue to set as they cool and this is what keeps them fudgy.
- Let them cool then chill before cutting: Chilling the brownies helps the caramel layer set up enough to slice into clean squares instead of oozing everywhere.
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Sweet & Salty Pretzel Brownies
Ingredients
- 10 tablespoons butter
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup salted caramel sauce
- 1 cup salted pretzels crushed
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 325°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides.
- Melt the butter in a medium saucepan over low heat. Remove it from the heat and stir in the sugar, cocoa powder, and salt until combined.
- Let the mixture cool for about 5 minutes, then stir in the vanilla.
- Add the eggs one at a time, mixing well after each addition. Continue stirring for about 30 seconds, until the batter looks smooth and glossy.
- Add the flour and stir just until you no longer see dry streaks.
- Pour half the brownie batter into the prepared pan and spread it out. Scatter 1/2 of the pretzels over the batter, then top with the remaining batter. Drizzle the caramel sauce over the whole top. Then use a knife to swirl the caramel into the brownie mix, for a marbled effect.
- Sprinkle on the rest of the pretzels and the mini chocolate chips
- Bake for 35-40 minutes. Remove when a toothpick comes out clean.
- Let brownies cool completely in the pan for at least an hour. If they’re still gooey when you cut into them, refrigerate for 20-30 minutes to firm up. Then cut into squares.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.