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Pretzel Bottom Caramel Brownie

Pretzel Bottom Caramel Brownies: Indulge in Sweet Harmony

Experience the delight of Pretzel Bottom Caramel Brownies, a perfect blend of salty and sweet flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 hours
Total Time 45 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups Pretzels Substitution: Use crushed graham crackers if desired.
  • 1/4 cup Granulated Sugar No substitutions suggested.
  • 1/2 cup Unsalted Butter Can use salted butter, reduce added salt.
For the Brownies
  • 8 oz Dark Chocolate Substitution: Semi-sweet chocolate for a sweeter option.
  • 1 cup Brown Sugar Light brown sugar can be swapped for dark.
  • 3 Large Eggs Use flax eggs as a vegan substitute.
  • 1 teaspoon Vanilla Extract Substitution: Use almond extract for a twist.
  • 1/2 cup Cocoa Powder Substitution: Carob powder for a caffeine-free option.
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend.
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 1 cup Chopped Chocolate Use any chocolate type preferred.
For the Caramel Sauce
  • 1 cup Granulated Sugar No substitution recommended.
  • 1/2 cup Heavy Cream Substitution: Half-and-half can be used.

Equipment

  • 8x8-inch baking pan
  • saucepan
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper.
  2. Crush the pretzels into small pieces, then combine with granulated sugar and melted butter. Press this mixture into the bottom of the pan and chill for 10 minutes.
  3. Melt unsalted butter and dark chocolate together in a saucepan. Cool slightly, then whisk eggs, brown sugar, granulated sugar, and vanilla extract until pale. Fold in the chocolate mixture.
  4. Sift together flour, cocoa powder, and salt, then fold this dry mix into the wet brownie batter until just combined.
  5. Pour the brownie batter over the chilled pretzel crust. Bake for 20-30 minutes, checking for doneness with a toothpick.
  6. Melt granulated sugar for the caramel in a saucepan until it turns light amber. Add butter and heavy cream, stirring until smooth.
  7. Cool the brownies for 10 minutes, then pour warm caramel sauce over the top. Let cool completely at room temperature for at least 6-7 hours.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.

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