Caramel Pretzel Brownies (Printable Version)
# What You'll Need:
→ Pretzel Base
01 -
80 grams melted unsalted butter
02 -
30 grams sugar, regular granulated
03 -
100 grams pretzels, smashed up really fine
→ Brownie Layer
04 -
80 grams all-purpose flour
05 -
120 grams unsalted butter
06 -
15 grams dutch process cocoa powder, sifted
07 -
3 large eggs, let them sit out till not cold
08 -
1 teaspoon vanilla extract
09 -
0.5 teaspoon salt
10 -
200 grams good dark chocolate, chopped up
11 -
optional: 50 grams chopped milk chocolate bits
12 -
optional: 50 grams chopped dark chocolate bits
13 -
100 grams light brown sugar
14 -
100 grams granulated white sugar
→ Caramel Topping
15 -
90 grams unsalted butter, cut up
16 -
200 grams regular white sugar
17 -
80 grams heavy cream
→ Finishing
18 -
Big pinch of flaky sea salt for topping
# Steps to Follow:
01 -
Line a baking pan (20 x 20 cm) with parchment and turn your oven to 180°C so it's warm and ready.
02 -
Grab a food processor (or use a bag and rolling pin) to smash pretzels to crumbs. Stir them up in a bowl with your sugar and melted butter. Press that mix right into your lined pan nice and tight at the bottom. Toss the pan in the fridge to chill while you get the brownie part going.
03 -
First, in a small pan, melt butter on medium. Take it off the heat and stir in all the chopped chocolate until smooth and glossy. Let it cool off a bit. In another bowl, mix flour, cocoa, and salt together. In a bigger bowl, beat eggs, both sugars, and vanilla with your mixer for 5 minutes – it'll look pale and fluffy. Next, pour in your cooled chocolaty butter and mix for another minute. Use a spatula to fold in your dry ingredients just until blended. Gently mix in the extra chocolate, if you like. Stop mixing as soon as it's all combined, the batter should be thick.
04 -
Bring your pan out of the fridge. Spread your thick brownie mix over the pretzel bottom and smooth it out. Pop it in the oven for 25 minutes. Stick a toothpick in – a few moist crumbs is perfect. Let it cool for a bit while you get your caramel ready.
05 -
Put white sugar in a medium pan and heat over medium. Stir the whole time until the sugar's melted – it'll look like amber syrup. Toss in pieces of butter right away and whisk so it melts (it'll get bubbly). Pour in the heavy cream bit by bit, keep whisking, and let it boil for a couple minutes. Once it's smooth, take it off the heat and set aside for around 5 minutes so it cools slightly.
06 -
Pour your warm caramel all over the brownies. Let them hang out in the pan till they're totally cool – at least 6-7 hours or even better, overnight. Sprinkle flaky salt on top just before you're ready to dig in.
# Additional Tips:
01 -
Don't rush cutting. Let them cool down all the way so the layers stay tidy and you get the best bite.