Sweet & Salty Pretzel Brownies
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.
Servings: 16 Brownies
Calories: 198kcal
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 8x8-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
Calories: 198kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 181mg | Potassium: 90mg | Fiber: 2g | Sugar: 20g | Vitamin A: 259IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg