Sweet, salty and chocolate-y are an amazing combination. That’s why I love these Salted Pretzel Caramel Brownies. They are super easy to make and satisfies all your salty and sweet needs. You can make your own homemade brownies, but when I’m in a hurry, I use the box. You can make your own homemade caramel, but again, when I’m in a hurry (which is 95% of the time) I use a jar. Don’t judge.
Two weekends ago, I needed to bring a dessert to the neighbor’s house for an impromptu get-together and didn’t have much time. In between taking the kids to the pool, making them lunch, running to the grocery store and breaking up fights, I was able to whip these bad boys up. They were a big hit. You can layer the mini pretzels like I did with this recipe (I had 4th of July pretzels left over) or you can crush the pretzels into pieces and make that your center pretzel layer. It’s up to you but crushed pretzels will make it easier to cut. I had to use one of those big, sharp butcher knives (you know the biggest one in the knife block!) to cut these.
1 Box Family-Size Brownie Mix (13×9 pan size)
2/3 cup oil
3 cups of mini pretzels (or 2 cups crushed pretzels)
Coarse Sea Salt
Preheat oven to 350 degrees. Line 13×9 baking pan with parchment paper or grease with shortening.
Make the brownies according to the box.
Pour 1/3 of the brownie in the prepared pan. Spread out evenly. Layer the pretzels in two layers until the brownies are fully covered or you can cover with crushed pretzels.
Carefully pour or spoon the remaining 2/3 of the brownie batter on top of the pretzels. Spread carefully with a spatula or back of a spoon to evenly distribute the brownie batter over the brownies.
Cook brownies at 350 degrees for 24-28 minutes and a toothpick comes out clean from the center.
Remove from oven and cool for 5 minutes.
Pour caramel evenly over baked brownies.
Sprinkle caramel with a few pinches of sea salt.
Best if served warm topped with ice cream or room temperature.