Blog Posts, Desserts, Entertaining Tips and Tricks, Recipes

Caramel Pretzel Brownies

April 26, 2023

I mean really… do these even need more of an introduction after you read the title? These are the most fudgey, gooey, delicious brownies you will ever have. Not to mention simple… I use a box brownie base for these and they come out perfect every single time.

The only thing that you are making here is the homemade caramel. You can use a store bought one if you can find a nice thick one that you love. Yet, this homemade caramel recipe could not be simpler and it comes out perfect every time. Check the Chef’s tips for help on the caramel, but honestly, anyone can do this.

What Boxed Brownie mix did I use?

So, if you are a parent of a child with any type of food allergy, you will understand. It is all about reading labels all the time. You would think it is simple, right? NOPE!

My oldest daughter is allergic to tree nuts, but not all tree nuts which makes it even more interesting. Yet, you would think okay, so this or that is not an item that has nuts in it you’re good. That is unfortunately not true. It is not as simple as just picking a brownie mix that doesn’t contain nuts. It also needs to be made in a factory or facility that is tree nut free. Otherwise, there could potentially be cross contamination and tree nuts or traces of them can creep in. So, this limits a LOT of things that she can actually not eat because they are not made in a tree nut free environment.

With all of that said, I love the Betty Crocker super chocolate, chocolate chunk brownie mix. These are not manufactured in a nut facility and are safe for her to eat. They also happen to be very fudgey and consistently good.

If you do not have allergies to worry about, I also really love the Ghirardelli brand brownie mixes.

What is in these heavenly brownies?

Homemade Caramel-My recipe for homemade caramel is below. You can certainly use a store bought version, but this caramel is the perfect consistency and flavor for these brownies. It only takes a few minutes to make and you will have extra in case you want to use it on a sundae, to make your brownie into a sundae or even in homemade coffee drinks.

Pretzels- I just used good ole’ fashioned Rold Gold pretzel twists. The shape won’t matter much here, you’re going to crush them up anyway. Just make sure they are not too thick.

Brownie mix- reference above or use your favorite brownie mix. If it does not have chocolate chips in the mix, just add some in when you are adding in the pretzels and the caramel.

Butter- I know that the box of brownies usually calls for oil and eggs, but I like to use butter instead of oil. Unsalted butter, of course…always in baking. I use a tablespoons or 2 extra from what the box calls for and melt it before adding it in. For example, if the box calls for 1/3 cup of oil. That would be 5 tablespoons of butter, melted… but I add in 6 or 7 tablespoons melted butter instead.

Egg- Depending on the package it will call for 1-2 eggs. I got by the package instructions to yield that fudge-like brownie with the crackly top. But if you want a more cake-like brownie, you can add in an extra egg.

How to get that great crackle top on your brownies?

Well, you are in luck with these because the boxed brownies will almost always yield you that awesome crackle top. Yet, if you are making brownies from scratch, you will want to make sure that you aerate the egg and sugar mixture enough to get that crackle top. That will help ensure that perfect, classic brownie top.

Chef’s Tips

So, the brownie part of this recipe is pretty straight forward, however, I will warn that if you do use the melted butter instead of the oil you will get a much thicker batter. That is totally fine and the end result will be super fudgey and perfect. Even taste better and more homemade with the butter.

I do want to give you some quick tips if you make the caramel from scratch. The first thing is to make sure that you let the sugar melt all the way. This will take about 10-15 minutes and you don’t want to rush this step or you could burn your caramel and then you would have to begin all over again. So, keep it on medium-medium low heat and wait it out. Don’t be inpatient on this step. Secondly, make sure you turn off the heat before adding the butter and the cream to the mixture. It will bubble up on you and that is what you want. You will want to stir vigorously and constantly at that point. If at any point your caramel begins to seize up on you, turn the heat back onto low.

Lastly, just remember when ever working with sugar, it gets extremely hot. So, do not ever touch it or try to get something out of it,(if a spoon falls in or a little wrapper from the butter), use a utensil to remove it. It will burn you quickly. Not to scare you off from making the caramel, because it really is best. Just to caution you and remind you while you’re doing it.

Homemade Caramel

This caramel is amazing and simple to make. It is awesome in or on brownies or cookies. For sundaes to make coffee or espresso drinks and so much more.

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Ingredients

Ingredients
1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
pinch of sea or kosher salt if desired

Instructions

Melt the sugar in a heavy bottom sauce pan until completely melted. Do this on medium to medium-low heat so that you do not burn it
Once the sugar is completely melted, turn off the heat and add in the butter and the heavy cream and mix vigorously until everything is combined. It will bubble up on you, that is ok, just be careful. If it starts to seize up at anytime, just turn the heat back on low and let it melt back down.
Add in the vanilla and salt, if using. Let it cool completely and you can store in the fridge in an air tight container for up to a month.