The Ultimate Pretzel Bottom Caramel Brownies: A Sweet & Salty Dream

Have you ever been faced with a craving that’s simultaneously sweet, salty, chewy, and crunchy? It’s a common conundrum when dessert time rolls around. Do you opt for chocolate, reach for some caramel, or open a bag of pretzels? We’re here to tell you that you don’t need to make a choice. What if a single, magnificent dessert could satisfy all those desires in one delectable bite? It exists, and we are thrilled to share the definitive recipe for it: Pretzel Bottom Caramel Brownies.

These are far from your average brownies. They represent a symphony of textures and tastes, a truly indulgent creation that will have everyone asking for your secret. We begin with a salty, buttery pretzel crust that delivers an immensely satisfying crunch. Over this, we pour a layer of velvety, homemade caramel that beautifully melds with the base. To complete this masterpiece, we add a generous layer of rich, intensely chocolatey brownie batter. Once baked, these three distinct layers unite to form a dessert that is nothing short of extraordinary. Prepare to meet your new favourite indulgence.

Why You’ll Love This Recipe

• A Harmony of Flavours: This recipe is the very definition of sweet and salty brownies. The salt from the pretzel base expertly balances the opulence of the caramel and chocolate, resulting in a perfectly poised and utterly addictive taste.
• A Symphony of Textures: From the crisp foundation and silky caramel to the dense, chewy brownie topping, each mouthful is a delightful experience. It’s the ideal bake for those who adore fudgy brownies with crunch.
• Looks Deceptively Elegant (But It’s Easy!): These stunning layered dessert bars have the appearance of a high-end patisserie treat. We’ll let you in on a little secret: they are remarkably simple to put together. We’ve broken the process down into manageable steps that any baker can master.
• An Undeniable Crowd-Pleaser: Whether you bring them to a school fete, a family get-together, or a party, these brownies are guaranteed to vanish in a flash. Get ready to field plenty of requests for the recipe!

Ingredients

For this recipe, we will be creating three separate, yet harmonious, layers. Please don’t feel daunted by the list; you’ll find that many of these are common kitchen staples you probably already have.

• For the Pretzel Base:
• 200g salted pretzels, finely crushed
• 115g unsalted butter, melted
• 50g light brown soft sugar
• For the Caramel Layer:
• 225g unsalted butter
• 200g light brown soft sugar
• 1 tin (397g) sweetened condensed milk
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt flakes
• For the Fudgy Brownie Layer:
• 170g unsalted butter, melted
• 200g caster sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 100g plain flour
• 65g unsweetened cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt
• 150g dark chocolate chips (optional, for extra richness)

How to Make Pretzel Bottom Caramel Brownies

Crafting these sensational brownies involves a three-stage process, but we assure you that each part is straightforward. We will first build the base, then make the caramel, and finally mix the brownie batter before combining everything for the bake.

Step 1: Prepare the Crunchy Pretzel Base

1. To begin, preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line a 9×9 inch (23×23 cm) square baking tin with baking parchment, ensuring you leave an overhang on two sides to easily lift the brownies out later.
2. Using a food processor, pulse the pretzels until they become fine crumbs. Alternatively, if you don’t own a food processor, you can place them in a sealed, heavy-duty bag and crush them with a rolling pin.
3. In a bowl, mix together the crushed pretzels, melted butter, and 50g of light brown sugar. Stir until the crumbs are thoroughly coated and have a texture similar to damp sand.
4. Transfer the pretzel mixture into your prepared tin. Firmly and evenly press it down across the bottom using the back of a spoon or a flat-bottomed glass.
5. Bake the crust for 10 minutes. This step helps it to set and enhances its crunchiness. After baking, set it aside to cool down a bit while you move on to the next layer.

Step 2: Create the Gooey Caramel Layer

1. In a medium-sized, heavy-based saucepan, melt the 225g of butter over a medium heat.
2. Once the butter has melted, stir in the 200g of light brown sugar, the sweetened condensed milk, and the golden syrup. Whisk until the mixture is completely smooth.
3. Bring the mixture to a low boil, stirring continuously to ensure it doesn’t stick to the bottom of the pan. Let it cook for 5–7 minutes, stirring the entire time, until the caramel has visibly thickened and taken on a rich, golden-brown hue. For some wonderful advice on getting the texture just right, BBC Good Food offers a fantastic guide to making caramel.
4. Take the saucepan off the heat. Very carefully, stir in the vanilla extract and sea salt flakes.
5. Pour this luscious, hot caramel evenly over your pre-baked pretzel crust. A spatula will help you spread it smoothly to every corner. Set this aside as you prepare the brownie batter.

Step 3: Mix the Fudgy Brownie Batter

1. In a large mixing bowl, whisk the 170g of melted butter with the caster sugar until they are fully incorporated.
2. Add the eggs one by one, making sure to whisk thoroughly after each is added. Then, stir in the vanilla extract.
3. In a separate bowl, sift the plain flour, cocoa powder, baking powder, and the pinch of salt together.
4. Carefully fold the dry ingredients into the wet mixture until they are just combined. Take care not to overmix; seeing a few faint streaks of flour is fine. Overmixing can result in a cake-like brownie instead of a fudgy one.
5. If using, now is the time to gently fold in the dark chocolate chips.

Step 4: Assemble and Bake Your Masterpiece

1. Gently spoon the brownie batter on top of the caramel layer. With an offset spatula or the back of a spoon, carefully spread it out into a uniform layer, ensuring it completely covers the caramel.
2. Place in the preheated oven and bake for 25–30 minutes. The brownie should look set around the edges, while the centre still has a slight jiggle. A skewer inserted into the middle should emerge with moist, fudgy crumbs, not wet batter.
3. Take the tin out of the oven and set it on a wire rack to cool. Now for the most challenging step: you must allow the brownies to cool entirely in the tin. This will take at least 3–4 hours, but we find chilling them in the refrigerator for an hour before cutting yields the cleanest, most professional-looking squares.
4. Once fully cooled, use the parchment overhang to lift the entire brownie slab from the tin. Slice into 16 squares and enjoy.

Tips for Brownie Perfection

To guarantee your Pretzel Bottom Caramel Brownies are flawless on every occasion, please keep these straightforward pointers in mind.

• • Avoid Overbaking: The secret to a perfectly fudgy brownie is to pull it from the oven when it’s just slightly underdone. The residual heat from the pan will finish the cooking process as it cools. Watch it carefully in the last few minutes of baking.
  • Quality Matters: As chocolate is the main event in the brownie layer, opting for high-quality cocoa powder and dark chocolate will elevate the final flavour immensely.

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• Patience is a Virtue: We understand how tempting it is to cut into them while they are still warm, but letting these brownies cool completely is essential. It allows the caramel to set properly and helps you achieve neat, attractive squares without any messy overflow.
• Line Your Tin Properly: Do not overlook the step of creating a parchment paper “sling.” Caramel is famously sticky, and this easy trick will spare you considerable hassle when you’re ready to serve your caramel pretzel dessert.

Fun Variations to Try

Although this recipe is already a showstopper, we encourage you to get creative! Here are some suggestions for putting your own spin on it:

• Introduce Peanut Butter: For that timeless flavour pairing, try swirling a few tablespoons of your favourite peanut butter (creamy or crunchy) through the brownie batter just before baking.
• Experiment with Pretzels: Feel free to use pretzel sticks or even a gluten-free variety to alter the texture or cater to different dietary requirements.
• Go Nuts: For another layer of crunch and taste, mix a handful of chopped pecans or walnuts into the brownie batter.
• Make it a Meal: These brownies provide a perfectly indulgent finale to a wonderful dinner. We find they round off a comforting meal like our Garlic Parmesan Chicken Pasta Recipe, or even something with a little zest, such as our Sticky Chicken Rice Bowls. Curating a full menu can make any evening feel more special!

FAQ

The Only Brownie Recipe You’ll Ever Need

And there you have it—a dessert that truly delivers on all fronts. The salty crispness of the pretzel crust, the buttery sweetness of the gooey caramel, and the deep, rich flavour of a fudgy brownie unite in perfect harmony. These Pretzel Bottom Caramel Brownies are so much more than a simple sweet; they are an entire experience. They serve as delicious proof that with just a few layers, you can create something truly phenomenal in your very own kitchen.

We are genuinely excited for you to give this recipe a go and share it with the people you care about. So, it’s time to roll up your sleeves, switch on that oven, and prepare to bake the dessert that will be the highlight of any occasion. When you’ve made them, please leave us a comment below to let us know how they turned out. Happy baking!

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Prep: 20 mins
Cook: 40 mins
Total Time: 4 hrs 40 mins (inc. cooling)
Yields: 16 squares

Ingredients

For the Pretzel Base:

• 200g salted pretzels, finely crushed
• 115g unsalted butter, melted
• 50g light brown soft sugar

For the Caramel Layer:

• 225g unsalted butter
• 200g light brown soft sugar
• 1 tin (397g) sweetened condensed milk
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt flakes

For the Fudgy Brownie Layer:

• 170g unsalted butter, melted
• 200g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100g plain flour
• 65g unsweetened cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt
• 150g dark chocolate chips (optional)

Instructions

1. Prepare the Pretzel Base: Preheat oven to 180°C (160°C Fan). Line a 9×9 inch tin. Combine crushed pretzels, 115g melted butter, and 50g brown sugar. Press firmly into the bottom of the prepared tin. Bake for 10 minutes. Set aside to cool.
2. Make the Caramel Layer: In a saucepan, melt 225g butter over medium heat. Stir in 200g brown sugar, condensed milk, and golden syrup until smooth. Bring to a low boil and cook for 5-7 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla and sea salt. Pour evenly over the baked pretzel crust.
3. Mix the Brownie Batter: In a large bowl, whisk 170g melted butter with the caster sugar. Add eggs one at a time, followed by vanilla. In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips if using.
4. Assemble and Bake: Gently spoon the brownie batter over the caramel layer and spread evenly. Bake for 25-30 minutes, until the edges are set and the centre has a slight jiggle. Cool completely in the tin (at least 3-4 hours) before lifting out and slicing into 16 squares.

Nutrition (per square, approx.):
Calories: 565 |
Carbs: 64g |
Protein: 5g |
Fat: 33g