Recipes and Cooking

Salted Caramel Brownies with Pretzel Crust

Name: Salted Caramel Brownies with Pretzel Crust
Prep time: 25 min
Total time: 60 min
Ingredients: 0.5 cup all-purpose flour; 1 cup crushed pretzels; 0.5 cup packed brown sugar; 0.25 teaspoon baking soda; 0.5 cup butter, melted; 7 ounce unsweetened chocolate, coarsely chopped; 0.75 cup butter; 0.25 cup water; 1 cup granulated sugar; 0.75 cup packed brown sugar; 2 eggs; 1 teaspoon vanilla; 1.333 cup all-purpose flour; 0.125 teaspoon salt; 0.125 teaspoon ground cinnamon; Unsweetened cocoa powder and/or powdered sugar; 2 - 3 ounce chocolate, melted; 10 - 13 caramel candies, melted; fleur de sel

3.0

(1)

1 Review

These brownies are a just-right combo of salty and sweet --they even have a pretzel crust!

By Naomi Robinson of Bakers Royale

Published on July 13, 2017

Salted-Caramel-Brownie-with-a-Pretzel-Crust

Prep Time:

25 mins

Bake Time:

35 mins

Total Time:

1 hrs

Servings:

20

Yield:

20 to 25 brownies

Ingredients

Brownie Crust

½ cup all-purpose flour
1 cup crushed pretzels
½ cup packed brown sugar
¼ teaspoon baking soda
½ cup butter, melted

Brownie Body

7 ounce unsweetened chocolate, coarsely chopped
¾ cup butter
¼ cup water
1 cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 ⅓ cup all-purpose flour
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
Unsweetened cocoa powder and/or powdered sugar

Caramel Drizzle

2 - 3 ounce chocolate, melted
10 - 13 caramel candies, melted
fleur de sel

Directions

Preheat oven to 350 degrees F. For bottom layer, stir together first 4 crust ingredients. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake for 10 minutes.
In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.
For the drizzle, melt chocolate and caramel candies separately; place each in a Ziploc bag. Snip off a corner and drizzle the caramel first followed by the chocolate and a sprinkling of fleur de sel.

To Bake Ahead:

Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; add drizzle.