Pretzel Bottom Caramel Brownies

Pretzel Bottom Caramel Brownies Recipe

If you’re craving a dessert that combines sweet, salty, and indulgent flavors, these Pretzel Bottom Caramel Brownies are the ultimate treat. With a crunchy pretzel crust, fudgy brownie layer, and rich caramel topping, this dessert is perfect for special occasions or whenever you want to impress your family and friends. Here’s how to make this decadent treat!

Ingredients:

For the Pretzel Bottom:

• 100 grams pretzels (3.5 oz)
• 30 grams granulated sugar (2 Tablespoons)
• 80 grams butter (1/3 cup), melted

For the Brownies:

• 120 grams unsalted butter (½ cup)
• 200 grams good quality dark chocolate (7 oz), chopped
• 100 grams granulated sugar (½ cup)
• 100 grams brown sugar (½ cup)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 15 grams cocoa powder (2 Tbsp), sifted
• 80 grams all-purpose flour (⅔ cup)
• ½ teaspoon salt
• (optional) 50 grams chopped dark chocolate and 50 grams chopped milk chocolate (1.76 oz each)

For the Caramel:

• 200 grams granulated sugar (1 cup)
• 90 grams unsalted butter (3.17 oz), cut into pieces
• 80 grams heavy cream (2.8 oz)

Directions:

1. Prepare the Pretzel Bottom:

• Preheat your oven to 180°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
• In a food processor, grind the pretzels into fine crumbs, or crush them in a zip-top bag using a rolling pin.
• In a bowl, mix the pretzel crumbs, granulated sugar, and melted butter until evenly combined.
• Press the mixture firmly into the bottom of the prepared pan to form an even layer. Refrigerate the pan while preparing the brownie batter.

2. Make the Brownies:

• In a saucepan, melt the butter over medium heat. Remove from heat and stir in the chopped dark chocolate until smooth and fully melted. Let cool slightly.
• In a separate bowl, whisk together the flour, cocoa powder, and salt.
• Using an electric mixer, beat the eggs, granulated sugar, brown sugar, and vanilla extract on high speed for 5 minutes until pale and fluffy.
• Pour the cooled chocolate mixture into the egg mixture and beat for an additional minute until well combined.
• Gently fold in the dry ingredients (and the optional chopped chocolate, if using) until just combined.
• Pour the brownie batter over the chilled pretzel crust and spread it evenly.
• Bake for 20-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool slightly.

3. Make the Caramel:

• In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a golden liquid.
• Add the butter and whisk until it melts and combines with the sugar.
• Slowly pour in the heavy cream while continuing to whisk. Let the mixture boil for 1-2 minutes, then remove from heat and let it cool for 5 minutes.

4. Assemble the Brownies:

• Pour the caramel evenly over the slightly cooled brownies, spreading it to cover the surface.
• Allow the brownies to cool completely at room temperature for 6-7 hours or overnight for best results.
• Optionally, sprinkle with flaky sea salt before cutting into squares and serving.

Recipe Tips:

• Cooling Time: Letting the brownies and caramel set overnight ensures the perfect texture and flavor.
• Salted Caramel: For an extra layer of flavor, sprinkle a pinch of flaky sea salt over the caramel before serving.
• Chocolates: The mix of dark and milk chocolate adds depth to the brownies, but you can use one type of chocolate if you prefer.

Quick Stats:

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 7 hours (including cooling time)
• Calories: 450 kcal per serving
• Servings: 12 brownies

These Pretzel Bottom Caramel Brownies offer a delightful balance of textures and flavors. The crunchy pretzel base adds a salty contrast to the sweet and gooey caramel and rich brownie layers, making each bite pure indulgence. Enjoy them at a gathering or as a special treat for yourself!

Pretzel Bottom Caramel Brownies

---

• Author: Dulcia
• Total Time: 7 hours (including cooling time)
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

These Pretzel Bottom Caramel Brownies are the ultimate combination of sweet and salty. A crunchy pretzel base is topped with rich, fudgy brownies and finished with a layer of buttery homemade caramel. Each bite gives you a satisfying blend of textures and flavors, from the crisp crust to the gooey caramel.

---

Ingredients

Scale 1x2x3x

Pretzel Bottom
100 grams pretzels (3.5 oz)
30 grams granulated sugar (2 Tablespoons)
80 grams butter (1/3 cup), melted
Brownies
120 grams unsalted butter (½ cup)
200 grams good quality dark chocolate (7 oz), chopped
100 grams granulated sugar (½ cup)
100 grams brown sugar (½ cup)
3 large eggs, room temperature
1 teaspoon vanilla extract
15 grams cocoa powder (2 Tbsp), sifted
80 grams all-purpose flour (⅔ cup)
½ teaspoon salt
(optional) 50 grams chopped dark chocolate and 50 grams chopped milk chocolate (1.76 oz each)
Caramel
200 grams granulated sugar (1 cup)
90 grams unsalted butter (3.17 oz), cut into pieces
80 grams heavy cream (2.8 oz)

---

Instructions

Preheat oven to 180 °C (350 °F). Line a 20×20 cm (8×8-inch) baking pan with parchment paper.
For the pretzel bottom, grind the pretzels in a food processor or crush them in a zip-top bag with a rolling pin.
Mix the pretzel crumbs, sugar, and melted butter in a bowl until evenly combined. Press the mixture into the bottom of the prepared pan. Refrigerate while preparing the brownies.
For the brownies, melt the butter in a saucepan, remove from heat, and stir in the chopped dark chocolate until smooth. Let cool slightly.
In a bowl, whisk together flour, cocoa powder, and salt.
In a separate bowl, beat eggs, both sugars, and vanilla extract with an electric mixer on high for 5 minutes until pale and fluffy.
Pour the cooled chocolate mixture into the egg mixture and beat for 1 minute. Gently fold in the dry ingredients until just combined. Optionally, fold in the chopped chocolates.
Pour the thick batter over the pretzel crust. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool slightly.
For the caramel, melt the sugar in a saucepan over medium heat, stirring constantly. Once melted, add the butter and whisk until combined, then slowly add the heavy cream and whisk. Let boil for 1-2 minutes, then remove from heat and cool for 5 minutes.
Pour the caramel evenly over the brownies. Let cool completely for 6-7 hours or overnight. Optionally, sprinkle with flaky sea salt before serving.

• Prep Time: 20 minutes
• Cook Time: 25-30

Nutrition

• Calories: 450