Pretzel Bottom Caramel Brownies
These Pretzel Bottom Caramel Brownies combine a crunchy pretzel crust with rich chocolate brownies and a decadent caramel layer, creating a perfect sweet and salty treat.
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.
Notes
For a fun twist, try adding nuts or your favorite candy pieces to the brownie batter. These brownies can be stored in an airtight container for up to a week.