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Pretzel Bottom Caramel Brownies Recipe

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4.3 from 10 reviews

Pretzel Bottom Caramel Brownies combine a crunchy, salty pretzel crust with rich, fudgy chocolate brownies topped with a smooth homemade caramel sauce. This delightful dessert balances sweet, salty, and chocolatey flavors with a satisfying texture contrast, perfect for serving at parties or as a decadent treat.

Ingredients

Pretzel Bottom

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

Brownie Batter

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

Caramel Topping

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

Instructions

  1. Prepare the oven and pan: Preheat your oven to 180 °C (350 °F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper to ensure easy removal of the brownies later.
  2. Create the pretzel crust: Crush the pretzels using a food processor or place them in a zip-top bag and crush with a rolling pin until finely ground. Combine the pretzel crumbs with 30 grams granulated sugar and 80 grams melted butter in a bowl. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the lined pan to form the crust. Refrigerate while preparing the brownie batter.
  3. Melt butter and chocolate for brownies: In a saucepan, melt 120 grams of butter over low heat. Remove from heat and add 200 grams chopped dark chocolate. Stir gently until fully melted and smooth. Allow this mixture to cool.
  4. Combine dry ingredients: In a separate bowl, whisk together the sifted cocoa powder, all-purpose flour, and salt. Set aside.
  5. Whisk eggs and sugars: Using an electric mixer at maximum speed, whisk the eggs, 100 grams granulated sugar, 100 grams brown sugar, and vanilla extract for 5 minutes, until the mixture is pale and fluffy.
  6. Add chocolate mixture to eggs: Gradually pour in the cooled chocolate and butter mixture, continuing to beat for 1 minute to combine well.
  7. Incorporate dry ingredients and optional chocolate chunks: Fold the dry ingredients gently into the wet ingredients using a rubber spatula. If you like, fold in additional chopped chocolates. Be careful not to over mix; the batter will be thick.
  8. Assemble and bake: Remove the pan with the pretzel crust from the fridge. Pour the brownie batter over the pretzel base, smoothing the top. Bake in the preheated oven for about 25 minutes, checking from 20 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Prepare caramel topping: While brownies cool slightly, heat 200 grams granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will initially clump but will eventually melt fully into a clear amber liquid. Immediately add 90 grams butter and whisk carefully as the mixture will bubble up. Once butter is melted, slowly pour in 80 grams heavy cream while whisking continuously until smooth. Let the caramel boil gently for 1-2 minutes.
  10. Cool caramel and finish brownies: Allow the caramel to cool for 5 minutes, then pour an even layer over the slightly cooled brownies. Let the entire dessert cool completely for 6-7 hours, preferably overnight, to set. Optionally sprinkle flaky sea salt over the caramel before serving.

Notes

  • Use good quality dark chocolate for the richest flavor in brownies.
  • To crush pretzels easily without a processor, place them in a sealed bag and roll a rolling pin until finely ground.
  • Do not over bake the brownies; a few moist crumbs on a toothpick ensure a fudgy texture.
  • Caramel can harden if cooled too long before pouring—pour while still slightly warm but not hot.
  • For an extra flavor contrast, sprinkle flaky sea salt on the caramel topping before it sets.
  • Room temperature eggs help achieve a better batter consistency and volume.

Find it online: https://dishcooks.com/pretzel-bottom-caramel-brownies-recipe/