These decadent fudgy brownies are swirled with homemade salted caramel and topped with crunchy pretzels for the perfect sweet and salty combination. Each bite delivers rich chocolate, gooey caramel, and a satisfying crunch that will have everyone asking for the recipe.
Recipe Details
Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 115g unsalted butter, cubed
- 200g granulated sugar
- 100g packed light brown sugar
- 3 large large eggs, room temperature
- 10ml pure vanilla extract
- 95g all-purpose flour
- 30g unsweetened cocoa powder
- 2ml salt
- 150g granulated sugar (for caramel)
- 80ml heavy cream, warmed
- 30g unsalted butter (for caramel)
- 2ml flaky sea salt
- 100g mini pretzels, roughly chopped
Instructions
-
Preheat oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving overhang for easy removal.
-
First, make the salted caramel. In a heavy-bottomed saucepan, heat 150g granulated sugar (for caramel) over medium heat, stirring constantly until it melts and turns amber colored (about 8-10 minutes). Remove from heat and immediately whisk in 80ml heavy cream (it will bubble vigorously). Stir in 30g unsalted butter (for caramel) and 2ml flaky sea salt. Set aside to cool slightly.
-
For the brownies, melt 200g dark chocolate (70% cocoa) and 115g unsalted butter in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool for 5 minutes.
-
In a large bowl, whisk together 200g granulated sugar and 100g packed light brown sugar. Add the melted chocolate mixture and stir until combined.
-
Beat in 3 large large eggs one at a time, then stir in 10ml pure vanilla extract.
-
In a separate bowl, whisk together 95g all-purpose flour, 30g unsweetened cocoa powder, and 2ml salt. Fold the dry ingredients into the chocolate mixture until just combined - don't overmix.
-
Pour brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cooled caramel over the batter and use a knife to create swirls. Sprinkle 100g mini pretzels evenly over the top.
-
Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Don't overbake.
-
Cool completely in the pan before lifting out using parchment paper overhang and cutting into squares.
Tips
Caramel Success: Watch the sugar carefully when making caramel - it can go from perfect to burnt quickly. If it seizes when you add cream, return to low heat and whisk until smooth.
Chocolate Quality: Use good quality dark chocolate for the best flavor. The 70% cocoa content provides the perfect balance of sweetness and rich chocolate taste.
Doneness Test: These brownies should still be slightly underdone when you remove them from the oven. They'll continue cooking from residual heat and result in perfectly fudgy texture.
Pretzel Prep: Lightly crushing the pretzels creates better distribution and prevents them from sinking into the batter during baking.
Storage: Store covered at room temperature for up to 5 days, or freeze wrapped individual squares for up to 3 months.
Make-Ahead Option: The caramel can be made up to a week ahead and stored in the refrigerator. Gently warm before using to make it spreadable again.