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Exactly what you might expect, these Salted Caramel Pretzel Brownies are perfect for those who love a little sweet and salty combo. The inspiration came about from a request for a salted caramel bake, and a certain pretzel chocolate bar I love to buy.
The brownies themselves are super simple, dense and fudgy and get packed with chocolate chunks and a salted caramel pretzel brittle. Think of a classic peanut brittle, but allergy friendly! This brittle can be made ahead of time, and also can just be made separately and makes a great snack!
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR THE BEST Salted Caramel Pretzel Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Pretzel Brittle: I recommend making this first so that it has time to set before adding to the brownie batter. I find this to be a little too much for the batter, and snack on the remains! It stores well in an airtight container.
- Chocolate Chunks: I stir in milk chocolate chunks for extra texture and deliciousness. You can use any chocolate you like, and you can double the quantity if you are a huge lover!
For these Salted Caramel Pretzel Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Chocolate and Hazelnut Frosted Brownies or these Raspberry Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.
Salted Caramel Pretzel Brownies
Ingredients
For the Pretzel Brittle
- 90 g Granulated Sugar
- 30 g Butter
- 100 g Golden Syrup
- 100 g Salted Pretzels Roughly Chopped
For the Brownies
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Free Range Eggs
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Milk Chocolate
Instructions
- Line a large baking tray with greaseproof paper. Make the pretzel brittle: add the sugar, butter and 1 tbsp water to a medium saucepan and place on a medium heat. Do not stir, but tilt the pan to ensure the heat is distributed.
- Once the butter has melted, add the golden syrup. Bring the mixture to the boil and stir to combine. Keep on a medium/high heat until it passes the sugar drop test (this will take a few minutes, but not long): get a glass of cold water and use a spoon to drop some of the sugary caramel mixture into it – if these droplets go hard upon entering the water, the mixture is ready! Add the pretzel bits, stir together and tip onto the baking tray. Set aside.
For the Brownies
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin. Melt the dark chocolate in the microwave in 20 second intervals. Set aside.
- In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the eggs and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
- Fold in the flour, cocoa powder, chopped milk chocolate until just combined.
- Break up the pretzel brittle into chunks – you may want to use your hands, a rolling pin or similar heavy object! Add about half to 3/4 of the brittle to the brownies – depending on how much you like! Fold together to combine.
- Pour the batter into the prepared tin. Bake for 30-35 minutes, then let cool on a wire rack before slicing and serving.
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