By Pretzel Bottom Caramel Brownies is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pretzel Bottom Caramel Brownies captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pretzel Bottom Caramel Brownies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Pretzel Bottom:
100 grams pretzels (about 3.5 oz)
30 grams granulated sugar (2 tablespoons)
80 grams butter (1/3 cup)
For the Brownies:
120 grams unsalted butter (1/2 cup)
200 grams good-quality dark chocolate (7 oz)
100 grams granulated sugar (1/2 cup)
100 grams brown sugar (1/2 cup)
3 large eggs, room temperature
1 teaspoon vanilla extract
15 grams cocoa powder (2 tablespoons, sifted; use Dutch processed if available)
80 grams all-purpose/plain flour (2/3 cup)
1/2 teaspoon salt
Optional: 50 grams chopped dark chocolate (1.76 oz) and 50 grams chopped milk chocolate (1.76 oz)
For the Caramel:
200 grams granulated sugar (1 cup)
90 grams unsalted butter (3.17 oz), cut into pieces
80 grams heavy cream (2.8 oz)
PREPARATION STEPS
For the Pretzel Bottom:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, allowing extra paper to hang over the edges for easy removal later.
Prepare the Pretzel Base:
Crush the pretzels into small pieces, either by hand or using a food processor. You want them to be small, but not powdered.
Mix with Butter and Sugar:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar and crushed pretzels, ensuring the pretzels are evenly coated with the butter and sugar.
Press into the Pan:
Press the pretzel mixture firmly into the bottom of the prepared pan. Use the back of a spoon to compact the pretzels into an even layer. Set aside.
For the Brownies:
Melt the Butter and Chocolate:
In a heatproof bowl, melt the unsalted butter and dark chocolate together over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth.
Mix the Wet Ingredients:
In a separate large bowl, whisk together the granulated sugar, brown sugar, and eggs. Beat until smooth and combined. Add in the vanilla extract.
Add the Melted Chocolate:
Once the chocolate and butter mixture is melted and slightly cooled, add it to the egg and sugar mixture, stirring until fully combined.
Add the Dry Ingredients:
Sift the cocoa powder and flour into the wet mixture. Add the salt and mix until just combined. If using, fold in the chopped dark and milk chocolates for extra gooeyness.
Pour Over the Pretzel Base:
Pour the brownie batter over the pretzel bottom layer, spreading it evenly.
Bake the Brownies:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake; you want these brownies to be fudgy.
For the Caramel:
Make the Caramel:
In a medium saucepan over medium heat, melt the granulated sugar. Stir continuously as the sugar melts and turns golden brown. Once melted, add the butter in pieces and stir until completely melted.
Add the Cream:
Carefully add the heavy cream, stirring until the caramel becomes smooth. Remove from heat and set aside to cool slightly.
Assemble the Brownies:
Drizzle the Caramel:
Once the brownies are done and have cooled slightly, pour the warm caramel over the top, spreading it into an even layer.
Cool and Slice:
Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper and cut them into squares.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
