Caramel Pretzel Brownies

These brownies came out of one of those moments when I wanted something deeply chocolatey but also craved a salty crunch. I had pretzels sitting in the pantry and a half-used jar of caramel in the fridge, and instead of overthinking it, I just went for it. The first batch wasn’t perfect. I overbaked them slightly and added too much caramel, which made the center almost candy-like instead of fudgy.

After a few tweaks, I landed on the balance I now swear by: rich, fudgy brownies, a buttery caramel swirl, and pretzels that stay crisp and salty instead of disappearing into the batter. These are the brownies I make when I want something indulgent but still interesting.

Ingredients

For the brownie base

• Unsalted butter – ½ cup (113 g)
• Semi-sweet chocolate, chopped – 6 oz (170 g)
• Granulated sugar – ¾ cup (150 g)
• Brown sugar – ¼ cup (50 g)
• Eggs – 2 large, room temperature
• Vanilla extract – 2 teaspoons
• All-purpose flour – ¾ cup (95 g)
• Unsweetened cocoa powder – 2 tablespoons
• Salt – ½ teaspoon

For the caramel pretzel layer

• Soft caramels or thick caramel sauce – ¾ cup
• Heavy cream – 2 tablespoons (to loosen caramel if needed)
• Mini pretzels, roughly crushed – 1½ cups

Substitutions and swaps

• Use dark chocolate if you prefer less sweetness
• Swap dairy-free butter and dairy-free caramel to make these dairy-free
• Gluten-free all-purpose flour works well here in a 1:1 swap
• For a budget option, store-bought caramel sauce is perfectly fine

Instructions / Method

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy lifting.
2. Melt the butter and chopped chocolate together over low heat or in short microwave bursts. Stir until smooth and glossy, then let it cool slightly.
3. Whisk in both sugars while the mixture is still warm. This helps dissolve the sugar and gives the brownies a shiny top.
4. Add the eggs one at a time, whisking well after each. Stir in the vanilla.
5. Gently fold in the flour, cocoa powder, and salt just until combined. Overmixing here was one of my early mistakes and it made the brownies cakey.
6. Spread about two-thirds of the batter into the prepared pan.
7. Warm the caramel slightly and stir in the cream if it’s too thick to drizzle. Spoon the caramel over the batter, then sprinkle evenly with crushed pretzels.
8. Drop spoonfuls of the remaining brownie batter on top and gently swirl with a knife. Don’t overdo the swirling or the layers will disappear.
9. Bake for 28–32 minutes, until the edges are set but the center still looks slightly soft. Overbaking is the fastest way to lose that fudgy texture.
10. Let the brownies cool completely before slicing. Cutting too early will make them messy, trust me.

Preparation & Cooking Time

Prep time
20 minutes

Cook time
30 minutes

Total time
50 minutes

Serving size
9 to 12 brownies

Serving Suggestions

I love these slightly chilled, especially when the caramel firms up just a bit. For something extra indulgent, serve them warm with vanilla ice cream or a drizzle of extra caramel on top. A sprinkle of flaky sea salt right before serving really makes the flavors pop.

Storage and reheating tips

• Store brownies in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days if your kitchen runs warm
• Warm individual slices in the microwave for 10–15 seconds for a gooey center

@simplyrecipes

FAQs

Can I make these ahead of time?

Yes, and I actually think they taste better the next day once the flavors settle. Just store them tightly covered.

How do I store leftovers?

Keep them in an airtight container. If stacking, place parchment paper between layers to prevent sticking.

What’s the best substitute for caramel?

Dulce de leche works beautifully and has a slightly deeper flavor.

Can I freeze caramel pretzel brownies?

Absolutely. Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

How can I make these less sweet?

Use dark chocolate and reduce the caramel slightly. You’ll still get the flavor without the extra sweetness.

Why did my pretzels go soft?

This usually happens if they’re crushed too finely or fully mixed into the batter. Keeping them chunky and layered helps them stay crisp.

A Note from My Table to Yours

These caramel pretzel brownies are one of those desserts that feel a little extra without requiring complicated steps. Once you get the balance right, they’re incredibly forgiving and fun to make. Don’t stress about perfection here. The swirls don’t have to be pretty, and a few cracked edges just add character.

I hope these become one of those recipes you turn to when you want something comforting, bold, and just salty enough to keep you going back for another bite.