Description
Pretzel bottom caramel brownies combine salty-sweet perfection with rich chocolate intensity. Crisp pretzel layers create delightful texture beneath fudgy brownie depths, promising chocolate lovers a memorable dessert experience that satisfies complex cravings.
Ingredients
Scale
Pretzel Bottom:
- 100 grams (3.5 ounces) pretzels
- 30 grams (2 tablespoons) granulated sugar
- 80 grams (⅓ cup) butter, melted
Main Ingredients:
- 120 grams (½ cup) unsalted butter
- 200 grams (7 ounces) dark chocolate, chopped
- 3 large eggs, room temperature
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar
Dry and Flavor Ingredients:
- 15 grams (2 tablespoons) cocoa powder, sifted
- 80 grams (⅔ cup) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 50 grams (1.76 ounces) chopped dark chocolate
- 50 grams (1.76 ounces) chopped milk chocolate
Caramel:
- 200 grams (1 cup) granulated sugar
- 90 grams (3.17 ounces) unsalted butter, cut into pieces
- 80 grams (2.8 ounces) heavy cream
Instructions
- Prepare the pretzel foundation by pulverizing pretzels into fine crumbs using a food processor or manual crushing technique.
- Create a cohesive pretzel base by blending crumbs with sugar and melted butter, then firmly pressing the mixture into the lined baking pan.
- Refrigerate the pretzel crust while assembling the brownie components.
- Gently melt butter in a saucepan, then incorporate chopped dark chocolate until achieving a silky, uniform texture.
- Allow the chocolate mixture to cool slightly, preventing egg scrambling during combination.
- Sift together flour, cocoa powder, and salt in a separate mixing vessel.
- Whip eggs, granulated and brown sugars, and vanilla extract using an electric mixer until the mixture transforms into a pale, voluminous consistency.
- Gradually incorporate the cooled chocolate blend into the egg mixture, mixing thoroughly.
- Delicately fold dry ingredients into the chocolate batter, ensuring minimal mixing to maintain a tender texture.
- Distribute the brownie batter evenly over the chilled pretzel crust.
- Bake in a preheated oven until a toothpick reveals moist crumbs when inserted.
- Craft the caramel by carefully melting sugar, watching for a golden amber color.
- Introduce butter to the melted sugar, whisking continuously to create a smooth caramel base.
- Stream in heavy cream while whisking, allowing the mixture to bubble and thicken.
- Remove caramel from heat and let it cool for a brief period.
- Drizzle the caramel sauce uniformly across the baked brownies.
- Allow the dessert to set completely, ideally overnight, for optimal texture and flavor melding.
- Optional: Garnish with a delicate sprinkle of flaky sea salt before serving to enhance the sweet-savory profile.
Notes
- Crush pretzels finely for a solid, textured base that creates a delightful crunch beneath rich, gooey brownies.
- Beat eggs and sugars thoroughly to develop a light, airy brownie texture that melts in your mouth.
- Use dark chocolate for deep, intense flavor that complements the sweet caramel and salty pretzel bottom.
- Allow brownies to cool completely to achieve perfect cutting and setting, ensuring clean, beautiful slices.
- Drizzle homemade caramel while slightly warm for maximum flavor absorption and smooth, glossy appearance.
- Optional sea salt sprinkle enhances the sweet-savory contrast, elevating the entire dessert experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 460
- Sugar: 50 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg