Recipes and Cooking Salted Caramel Brownies with Pretzel Crust 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print