Salted Caramel Brownies with a Pretzel Crust

There’s a story to this recipe, friends.  And that story is that I basically found the most labor intensive ways to complete the recipe, and went for it.  Case in point – I crushed the pretzels in a plastic tupperware using a potato masher.  I also did all the mixing by hand, which afterwards I yelled at myself about because I HAVE A MIXER.

At least I got an upper body workout in.  I even switched arms halfway through the mixing time, because, balance guys.  It’s all about balance.

These are the sort of crazy brownies that look like an unnecessary amount of work, but actually come together pretty easily.  I’m usually put off by fancy crusts, but this one is really pretty simple, and the salty reward is well worth the extra ten or fifteen minutes.

If you love salty-sweet foods you will love these brownies.  Even if you don’t love salty-sweet foods I’d say you’d be hard pressed to not like these.

By the way, I thought I’d show you how all these desserts end up looking when I cart them to school for my SBA peeps.


I feel like some of the allure of treats like this is ruined when you just plop them in a big ol’ tupperware.  But…it does make carting said treats to the law school easy.  And, I think putting parchment paper between the layers makes it not a total loss for presentation.

Salted Caramel Brownies with a Pretzel Crust



For the crust:

1/2 cup butter, melted

1 cup pretzels, crushed

1/4 tsp baking soda

1/2 cup brown sugar

1/2 cup flour

For the brownie:

1 1/3 cup flour

3/4 cup butter

7 ounces semi sweet chocolate

1/4 cup water

3/4 cups brown sugar

1 cup sugar

2 eggs

1 tsp vanilla

1/8 tsp cinnamon

1/8 tsp salt

Cocoa powder for dusting

For choco-caramel drizze:

3 oz of chocolate

3 0z caramel


For the crust:

Preheat oven to 350 degrees.  Line the bottom of a 9 x 13 pan with parchment paper. In a bowl, combine all ingredients and press evenly into the pan.  Bake for 10 minutes.

For the brownies:

In a medium sauce pan heat the chocolate, water and butter.  Heat until the chocolate has melted and pour into a large bowl.  Let cool for 10 minutes and then add the sugars.  Add the eggs and vanilla, and mix for two minutes.  Add the flour, salt and cinnamon and mix just until combined.

Pour the batter into the baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely on a wire rack.

For the choco-caramel drizzle

Make sure to wait until the brownies are fully cooled.  Melt the chocolate and caramel separately and drizzle over the brownies.  I found it easiest to dip a spoon into the melted candies and then drizzle it by swinging the spoon over the brownies.  Maybe not the most efficient way, but it worked for me.

Finish with a sprinkle of sea salt.

Source:  Bakers Royale

9 thoughts on “Salted Caramel Brownies with a Pretzel Crust

  1. Pingback: Chocolate Chip Cinnamon Roll Cookies with Chocolate Icing | Tip Top Shape

  2. I did this the other day with trying to blend sour cream and cream cheese together with a spatula. I had been at it for 5 or 6 minutes trying to get all those cream cheese chunks to blend in when I suddenly thought “oh wait! I have a blender!” You better believe I dirtied up another dish just so I didn’t have to keep doing it by hand, haha!

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