Caramel Pretzel Brownies


  • 1 cup (2 sticks) unsalted butter
  • 2 cups semisweet chocolate chips
  • 1 cup granulated sugar
  • ¼ cup brown sugar, firmly packed
  • ½ teaspoon salt
  • 4 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 11 ounces soft caramel candy
  • ¼ cup heavy cream
  • 1 ¼ cups thin pretzels sticks, broken into small pieces


  1. Preheat oven to 325 F. Line a 9X13-inch baking pan with a piece of foil long enough to extend about 2 inches over the edges. (That way you can grab those edges of the foil and easily remove the brownies from the pan after they have baked.) Spray the foil-lined pan with nonstick cooking spray.
  2. In a large, microwave-safe bowl, combine butter and chocolate chips. Microwave in 1-minute increments until the butter is melted (only the butter needs to be melted at this point). Whisk quickly until the warm butter has completely melted the chocolate and the mixture is smooth.
  3. Stir in the granulated sugar, brown sugar and salt.
  4. Stir in eggs and vanilla extract; mix until fully incorporated.
  5. Stir in the flour just until combined. (Do not over-mix!)
  6. Spread brownie batter evenly in the prepared pan. Bake for 30 to 35 minutes.
  7. Let brownies rest for a few minutes, then using one hand on each end, lift the foil overhang to carefully remove the brownies from the pan and place them on a cutting board.
  8. Unwrap caramels and place in a microwave-safe bowl. Add heavy cream to the caramels and microwave in 30-second increments, stirring in between, until completely melted and smooth. (Don’t over-cook or the caramel will start to burn.)
  9. Gently stir the pretzels into the caramel. Immediately spoon the caramel mixture over the brownies. Let brownies cool to room temperature before slicing into individual squares.

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