Salted Caramel Pretzel-Topped Fudgy Brownies

Name: Salted Caramel Pretzel-Topped Fudgy Brownies
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 1 8x8-inch pan, 9 to 12 generous servings
Ingredients: ¼ cup half-and-half or cream; 1 tablespoon unsalted butter; about 12 caramels; ½ teaspoon salt; Note – If using storebought caramel sauce to save time; 10 tablespoons unsalted butter; 2 large eggs; ¾ cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons brewed coffee; 1 tablespoon vanilla extract; ¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process; 1 teaspoon instant espresso coffee granules; ¼ teaspoon salt; ½ cup all-purpose flour; 1 cup mini-pretzels or pretzels

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Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings
1 8x8-inch pan, 9 to 12 generous servings
Calories
362 kcal
Course
Baked Goods

Salted Caramel Pretzel-Topped Fudgy Brownies

Jade Rice

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These dense, rich, fudgy brownies are topped with pretzels and salted caramel sauce, making them the quintessential salty-and-sweet treat. They’re as fast and easy as a boxed mix, and the brownie batter is whisked together in one bowl. Make your own salted caramel sauce, or save time and use a favorite storebought. The brownies are moist, soft, and intensely chocolaty without being overly sweet. The crunchy pretzels add a salty element along with crunch and texture. The glistening, buttery salted caramel sauce balances the different flavors and complements both the brownies and the pretzels. It’s the proverbial icing on the cake because everything tastes better dripping in caramel sauce.

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Ingredients

Servings

Salted Caramel Sauce

¼ cup half-and-half or cream
1 tablespoon unsalted butter
about 12 caramels unwrapped (or about 5 ounces, or a half package) Werther’s Original® Baking Caramels®
½ teaspoon salt or to taste
Note – If using storebought caramel sauce to save time use about 2/3 cup to 3/4 cup (just eyeball it)

Brownies

10 tablespoons unsalted butter 1 1/4 sticks, melted
2 large eggs
¾ cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons brewed coffee leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
1 tablespoon vanilla extract
¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process I used Hershey’s natural
1 teaspoon instant espresso coffee granules optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
¼ teaspoon salt optional and to taste
½ cup all-purpose flour
1 cup mini-pretzels or pretzels

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Instructions

Salted Caramel Sauce – In a medium saucepan, combine cream, butter, and heat over medium-low heat to melt butter and until mixture is simmering, stirring frequently.
Add the caramels, salt, and stir frequently until melted. Take pan off the heat; set aside while preparing the brownie batter.
Brownies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
Add the flour and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
Add the pretzels in an even, flat layer over the brownie batter.
Drizzle the caramel sauce over the top in an even zigzag pattern. The entire surface of the pan won’t be completely covered in caramel sauce, but while baking, the sauce thins out, melts, and ultimately covers the whole pan.
Bake for about 26 to 28 minutes, or until done; don’t overbake (I baked for 26 1/2 minutes). A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The caramel sauce will never ‘set up’ so make sure to examine the brownie portion, not the caramel portion, when glancing at your toothpick.
Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. It’s very important to let them cool properly to give the caramel a chance to soak in. When slicing, I used a large serrated knife. The knife needs to pierce the pretzels, and it’s inevitable that the brownies will get a bit squished and messy in the slicing process; embrace it. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. Some people prefer to store rich brownies like this in the fridge and serve them slightly chilled.
Adapted from Salted Caramel Pretzel Blondies, The Ultimate Fudgy Caramel Brownies, and Loaded Fudgy Candy Bar Brownies

Nutrition Information

Show Details

Serving 1 Calories 362kcal (18%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Cholesterol 71mg (24%) Sodium 357mg (15%) Fiber 1g (4%) Sugar 36g (72%)

Nutrition Facts

Serving: 18x8-inch pan, 9 to 12 generous servings

Amount Per Serving

Calories 362 kcal

% Daily Value*

Serving	1
Calories	362kcal	18%
Carbohydrates	51g	17%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	9g	45%
Polyunsaturated Fat	7g	41%
Cholesterol	71mg	24%
Sodium	357mg	15%
Fiber	1g	4%
Sugar	36g	72%