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Pretzel Bottom Caramel Brownies

Fudgy brownies layered with a salty pretzel crust, gooey caramel, and topped with chocolate and pretzels.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Crust
  • 2 cups crushed pretzels
  • 0.5 cup unsalted butter, melted
  • 2 tbsp granulated sugar
Brownie Batter
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups semi-sweet chocolate chips
Caramel Layer
  • 1.5 cups soft caramels, unwrapped
  • 0.25 cup heavy cream
Topping
  • 1 cup milk chocolate, melted
  • whole pretzels for topping
  • flaky sea salt for garnish

Equipment

  • Mixing bowls
  • Baking pan (9x13 inch)
  • Saucepan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
  2. Combine crushed pretzels, melted butter, and sugar. Press into pan and bake for 8 minutes.
  3. Whisk together butter, sugars, eggs, and vanilla. Stir in flour, cocoa, baking powder, and salt. Fold in chocolate chips.
  4. Pour half the batter over crust. Bake 15 minutes.
  5. Melt caramels with cream and spread over brownie layer.
  6. Top with remaining batter and bake 25–30 minutes.
  7. Spread melted milk chocolate, top with pretzels, sprinkle with sea salt.
  8. Cool fully, slice, and serve.

Notes

For best slices, refrigerate brownies before cutting.