These Sweet & Salty Pretzel Brownies take everything you love about a classic fudgy brownie and turn it up a notch with layers of crushed pretzels and rich caramel sauce swirled right into the batter.

The double dose of pretzels, one baked inside and one sprinkled on top, gives every bite that satisfying crunch against the soft, dense chocolate. Mini chocolate chips melt into little pockets throughout, so you get bursts of extra chocolate in addition to the deep cocoa flavor of the brownie itself. Best of all, this recipe comes together with pantry staples and one pan, so there’s no fuss between you and a warm, gooey square.

Helpful Tips

Cool completely before cutting: Letting the brownies cool fully in the pan, and chilling them briefly if needed, helps them firm up so you get clean squares instead of a gooey mess.
Swirl gently, not thoroughly: When you run the knife through the caramel, a few light figure-eight motions are enough to create that marbled look without fully blending it into the batter.
Crush pretzels coarsely: Leaving some larger pieces in the crushed pretzels keeps a satisfying crunch, instead of pretzels that disappear into the batter.

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Sweet & Salty Pretzel Brownies

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Prep Time 20

Cook Time 40

Chill Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings Brownies

Calories 198 kcal

Ingredients

10 tablespoons butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup salted caramel sauce
1 cup salted pretzels crushed
1/4 cup mini chocolate chips

Instructions

Preheat the oven to 325°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides.
Melt the butter in a medium saucepan over low heat. Remove it from the heat and stir in the sugar, cocoa powder, and salt until combined.
Let the mixture cool for about 5 minutes, then stir in the vanilla.
Add the eggs one at a time, mixing well after each addition. Continue stirring for about 30 seconds, until the batter looks smooth and glossy.
Add the flour and stir just until you no longer see dry streaks.
Pour half the brownie batter into the prepared pan and spread it out. Scatter ½ of the pretzels over the batter, then top with the remaining batter. Drizzle the caramel sauce over the whole top. Then use a knife to swirl the caramel into the brownie mix, for a marbled effect.
Sprinkle on the rest of the pretzels and the mini chocolate chips
Bake for 35-40 minutes. Remove when a toothpick comes out clean.
Let brownies cool completely in the pan for at least an hour. If they’re still gooey when you cut into them, refrigerate for 20-30 minutes to firm up. Then cut into squares.

Nutrition

Calories: 198kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 181mgPotassium: 90mgFiber: 2gSugar: 20gVitamin A: 259IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg

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