Dark Chocolate Salted Caramel Pretzel

This dark chocolate caramel pretzel brownie recipe transforms ordinary brownies into an irresistible sweet and salty masterpiece. The combination of fudgy chocolate, buttery caramel, and crunchy pretzels creates perfect textural contrast while the sprinkle of sea salt elevates all the flavors to new heights.

I discovered this recipe when planning a movie night with friends, and it's become my signature dessert. The brownie pan is always completely empty by the end of the evening, with everyone asking for the recipe.

Ingredients

• Unsalted butter: provides the rich foundation. Use quality butter for the best flavor.
• Dark chocolate: gives deep chocolate flavor. Choose 60 to 70% cacao for perfect intensity.
• Granulated sugar and brown sugar: work together. The brown sugar adds moisture and caramel notes.
• Large eggs: bind everything together and provide structure.
• Vanilla extract: enhances the chocolate flavor. Pure vanilla extract is worth the splurge here.
• All purpose flour: keeps the brownies sturdy but not cakey.
• Cocoa powder: intensifies the chocolate flavor. Dutch processed gives a deeper color.
• Salt: in the batter balances the sweetness.
• Crushed pretzels: create the perfect salty crunch. Break them roughly for texture variation.
• Caramel sauce: forms pockets of gooey goodness. Homemade tastes best but store bought works well too.
• Sea salt flakes: finish everything with bursts of saltiness. Maldon salt is my preference.

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and line your baking pan with parchment paper, leaving overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup easier. Take time to press the paper into corners for even brownies.

Melt the Chocolate and Butter:

Combine butter and dark chocolate in a heavy bottomed saucepan over low heat. Stir constantly to prevent scorching. The mixture should become completely smooth and glossy. Remove from heat immediately once melted to prevent burning the chocolate.

Create the Wet Mixture:

Add both sugars to the chocolate mixture while still warm. The heat will help dissolve the sugar crystals, creating a smoother texture. Whisk thoroughly until the mixture loses some of its shine and becomes slightly cooler. Add eggs one at a time, incorporating each fully before adding the next. This creates emulsion for proper structure. Stir in vanilla last.

Incorporate Dry Ingredients:

Sift flour, cocoa powder and salt directly into the wet mixture to prevent lumps. Fold gently with a spatula using a figure eight motion, stopping the moment no dry streaks remain. Overmixing activates gluten and creates tough brownies.

Layer and Assemble:

Pour the thick batter into your prepared pan, using a spatula to spread it evenly into corners. Scatter pretzel pieces across the surface, pressing some pieces slightly into the batter while leaving others on top. Warm your caramel sauce slightly if it's too thick, then drizzle in ribbons across the surface. Use a butter knife to create subtle swirls.

Bake to Perfection:

Place pan on the middle rack of your preheated oven. Bake until edges are set but the center still appears slightly underdone. A toothpick should emerge with moist crumbs rather than wet batter. Underbaking slightly ensures fudgy texture.

Finish with Flair:

Immediately after removing from the oven, sprinkle sea salt flakes across the surface. The residual heat will help them adhere slightly. Allow brownies to cool completely in the pan before cutting, at least two hours or overnight for cleanest cuts.

Save This

The dark chocolate is truly the star ingredient here. I splurge on high quality chocolate bars rather than chips whenever possible. During one holiday gathering, my normally chocolate averse father in law ate three brownies before asking what made them so special. The answer was simple good chocolate makes all the difference.

Storage and Make-Ahead Tips

These brownies actually taste better the day after baking. The flavors meld and the texture settles into perfect fudginess. Store cut brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze individual portions wrapped in plastic and stored in freezer bags. Let frozen brownies thaw at room temperature for about an hour before enjoying.

Customization Options

The basic recipe is perfect as is, but you can easily customize to suit your preferences. Try milk chocolate instead of dark for a sweeter treat. Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor without adding coffee taste. For a holiday twist, mix in 1/4 cup of crushed candy canes instead of pretzels during December. If you love nuts, a half cup of toasted pecans or walnuts adds wonderful texture.

Serving Suggestions

While these brownies are perfect on their own, they become an elegant dessert when served warm with a scoop of vanilla ice cream. For a decadent presentation, place a brownie square in a shallow bowl, add ice cream, and drizzle with additional warm caramel sauce. At parties, I cut them into smaller bite sized pieces and arrange on a platter with fresh berries for a dessert board everyone loves.

Common Queries

→ How do I achieve extra fudgy brownies?

Do not overbake—remove from the oven when the center is just set and a toothpick has moist crumbs.

→ Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate provides a richer flavor and balances the sweetness of the caramel.

→ How can I keep the pretzels crunchy on top?

Add crushed pretzels just before baking and avoid over-drizzling caramel to prevent sogginess.

→ What’s the best way to cut brownies cleanly?

Let them cool completely, then use a sharp knife. Clean the knife between cuts for neat edges.

→ Can I use homemade caramel sauce?

Absolutely. Homemade caramel adds extra depth and flavor, but store-bought works well too.