Salted Caramel Pretzel Brownies
These salted caramel pretzel brownies are dense, fudgy, and perfectly balance salty pretzels with gooey caramel swirls for a crowd-pleasing dessert with giant portions.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 giant portions 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (85g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (240ml) caramel sauce (store-bought or homemade)
- ½ teaspoon flaky sea salt
- 2 cups (about 60g) crushed pretzels (keep some larger chunks for texture)
- Optional: extra pretzels for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray and line with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk melted butter and granulated sugar until combined but not grainy. Add eggs one at a time, whisking after each addition. Stir in vanilla extract until mixture is glossy and thick.
- Sift cocoa powder, flour, salt, and baking powder into a separate bowl to avoid lumps and ensure even distribution.
- Gradually fold dry ingredients into wet mixture using a spatula. Stop once no flour streaks remain; batter should be thick and fudgy.
- Gently fold in crushed pretzels, reserving a small handful for topping.
- Spread batter evenly in prepared pan and smooth surface with an offset spatula or back of a spoon.
- Drop spoonfuls of caramel sauce over batter. Using a toothpick or skewer, swirl caramel through batter in a figure-eight motion to create marbled pockets. Avoid over-swirl for rustic look.
- Sprinkle reserved pretzel chunks and flaky sea salt evenly on top.
- Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick in center; it should come out with a few moist crumbs but no wet batter.
- Cool brownies completely in pan on a wire rack before cutting to hold shape and avoid crumbling.
Notes
If caramel is too thick to swirl, warm slightly in microwave for 15-20 seconds. Do not overmix batter to avoid cakey brownies. Use flaky sea salt on top to balance sweetness. Cooling completely before cutting ensures clean slices. Baking time may vary with pan type; glass pans may require up to 10 minutes longer. For gluten-free, substitute flour with almond or gluten-free flour and ensure caramel and pretzels are gluten-free. For dairy-free, use coconut oil and dairy-free caramel sauce.
Nutrition
- Serving Size: One giant brownie po
- Calories: 350400
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
Keywords: brownies, salted caramel, pretzels, dessert, fudgy brownies, caramel swirl, salty sweet, crowd-pleaser