Pretzel Bottom Caramel Brownies: The Ultimate Brownie Recipe
Introduction to Pretzel Bottom Caramel Brownies
Imagine sinking your teeth into a rich, fudgy brownie topped with a layer of sweet, gooey caramel, all resting on a salty pretzel crust. These Pretzel Bottom Caramel Brownies are the perfect combination of sweet and salty, making them a treat that’s hard to resist. Whether you’re hosting a gathering or just want to indulge yourself, this recipe is sure to impress. Let’s dive into the deliciousness!
A Personal Story Behind My Pretzel Bottom Caramel Brownies Journey
I first discovered this unique brownie recipe at a family gathering where my cousin brought them as a surprise dessert. The moment I tasted that sweet and salty combination, I was hooked! I knew I had to recreate them in my own kitchen. After a few trials and tweaks, I’ve perfected this recipe, making it a staple for all my special occasions. It’s always a joy to see the smiles on my family’s faces when I serve these brownies, and I hope they bring as much happiness to your table as they have to mine.
What Makes This Pretzel Bottom Caramel Brownies Recipe Special?
What sets these brownies apart is the delightful pretzel crust that adds a satisfying crunch and a hint of saltiness to balance the sweetness of the caramel and chocolate. The homemade caramel sauce takes these brownies to the next level, providing a creamy, luscious layer that makes them truly decadent. This recipe is perfect for anyone who loves the combination of textures and flavors in their desserts. Plus, they are easy to make, ensuring that anyone can impress their friends and family with this treat.
The Full Pretzel Bottom Caramel Brownies Recipe
Ingredients
**Pretzel Bottom**
- 3.5 oz pretzels
- 2 tbsp granulated sugar
- 1/3 cup butter, melted
**Brownies**
- ½ cup unsalted butter
- 7 oz good quality dark chocolate, chopped
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp cocoa powder, sifted
- 2/3 cup all-purpose flour
- ½ tsp salt
- Optional: 1.76 oz chopped dark chocolate and 1.76 oz chopped milk chocolate
**Caramel**
- 1 cup granulated suga
- 3.17 oz unsalted butter, cut into pieces
- 2.8 oz heavy cream
Instructions
- Preheat your oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper for easy removal.
- For the pretzel bottom, crush the pretzels in a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs form. This step is crucial for a good texture, so make sure to crush them well.
- In a bowl, combine the pretzel crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until everything is moistened. Press this mixture firmly into the bottom of the prepared pan. Place the pan in the fridge to set while you prepare the brownie batter.
- For the brownies, melt the ½ cup of unsalted butter in a saucepan over low heat. Remove from heat and stir in the chopped dark chocolate until completely melted and smooth. Allow it to cool slightly; this prevents the eggs from cooking when added.
- In a separate bowl, whisk together the flour, sifted cocoa powder, and salt. This ensures an even distribution of the dry ingredients.
- Using an electric mixer, beat the eggs, both sugars, and vanilla extract on high speed for about 5 minutes, until the mixture is pale and fluffy. This is key for a light texture in your brownies.
- Pour in the cooled chocolate mixture and mix for an additional minute until well combined.
- Gently fold in the dry ingredients using a rubber spatula until just combined. If using, fold in the chopped chocolate for extra richness. Be careful not to overmix; the batter will be thick.
- Remove the pan from the fridge and pour the brownie batter over the pretzel crust. Bake for about 25 minutes, checking for doneness with a toothpick. It should come out with a few moist crumbs but not wet batter.
- While the brownies are baking, prepare the caramel. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon. The sugar will clump at first but will eventually melt completely; patience is key here.
- Once melted, quickly add the butter and whisk until combined. Be cautious as the mixture will bubble. Stir until the butter is fully melted, then slowly pour in the heavy cream while whisking. Allow the mixture to boil for 1-2 minutes, and then remove from heat.
- Let the caramel cool for about 5 minutes, then pour it evenly over the brownies. Allow everything to cool completely, ideally for 6-7 hours or overnight, before cutting into squares. For an extra touch, sprinkle with flaky sea salt if desired.
Serving Suggestions and Variations for Pretzel Bottom Caramel Brownies
These pretzel bottom caramel brownies are delicious on their own, but you can elevate them even further by serving with a scoop of vanilla ice cream or whipped cream on top. For a fun twist, try adding nuts or your favorite candy pieces to the brownie batter for added texture and flavor. If you want to make them even more decadent, drizzle with extra caramel sauce before serving. They also make a delightful gift when packaged in a decorative box for friends or family.
Frequently Asked Questions About Pretzel Bottom Caramel Brownies
Can I make these pretzel bottom caramel brownies ahead of time?
Absolutely! These brownies can be stored in an airtight container for up to a week, making them perfect for meal prep or special occasions.
Can I freeze the pretzel bottom caramel brownies?
Yes, you can freeze these brownies. Just make sure to wrap them well to prevent freezer burn, and they should keep for up to 3 months. Thaw them in the fridge overnight before serving.
What can I substitute for the heavy cream in the caramel?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk, but keep in mind that the caramel may be less rich.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Calories per Serving: 250
- Servings: 16
Pretzel Bottom Caramel Brownies
Ingredients
Main Ingredients
**Pretzel Bottom**
- 3.5 oz pretzels
- 2 tbsp granulated sugar
- 1/3 cup butter melted
**Brownies**
- ½ cup unsalted butter
- 7 oz good quality dark chocolate chopped
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 tbsp cocoa powder sifted
- 2/3 cup all-purpose flour
- ½ tsp salt
- Optional: 1.76 oz chopped dark chocolate and 1.76 oz chopped milk chocolate
**Caramel**
- 1 cup granulated suga
- 3.17 oz unsalted butter cut into pieces
- 2.8 oz heavy cream
Instructions
- Preheat your oven to 350°F (180°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper for easy removal.
- For the pretzel bottom, crush the pretzels in a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs form.
- In a bowl, combine the pretzel crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until everything is moistened.
- Press this mixture firmly into the bottom of the prepared pan. Place the pan in the fridge to set.
- For the brownies, melt the ½ cup of unsalted butter in a saucepan over low heat.
- Remove from heat and stir in the chopped dark chocolate until completely melted and smooth.
- Allow it to cool slightly.
- In a separate bowl, whisk together the flour, sifted cocoa powder, and salt.
- Using an electric mixer, beat the eggs, both sugars, and vanilla extract on high speed for about 5 minutes.
- Pour in the cooled chocolate mixture and mix for an additional minute.
- Gently fold in the dry ingredients using a rubber spatula until just combined.
- Remove the pan from the fridge and pour the brownie batter over the pretzel crust.
- Bake for about 25 minutes, checking for doneness with a toothpick.
- While the brownies are baking, prepare the caramel.
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly.
- Once melted, quickly add the butter and whisk until combined.
- Stir until the butter is fully melted, then slowly pour in the heavy cream while whisking.
- Allow the mixture to boil for 1-2 minutes.
- Let the caramel cool for about 5 minutes, then pour it evenly over the brownies.
- Allow everything to cool completely, ideally for 6-7 hours or overnight, before cutting into squares.