Salted caramel pretzel brownies are extremely decadent, with each layer made from scratch and supplemented with just a bit of salt to offset the sweetness of chocolate and caramel.
Course: Dessert
Keyword: brownies, dark chocolate, decadent dessert, pretzels, salted caramel
Ingredients
Base Layer Ingredients
1/4cupbuttermelted
2tablespoonsbrown sugar
1tablespoonmaple syrup
1 1/2cupspretzelsroughly chopped
Brownie Layer Ingredients
3/4cupbutter
16ouncesdark chocolateroughly chopped
5eggs
1teaspoonsalt
2teaspoonsvanilla
3/4cupplus 2 tablespoons flour
Salted Caramel Layer Ingredients
1/2cupwater
1 1/2cupssugar
6tablespoonsbutter
3/4heavy cream
coarse or flaked saltfor topping
Instructions
Preheat the oven to 400 degrees. Start by greasing and lining a nine-by-13-inch baking pan with parchment paper, and set it aside.
In a bowl, combine the melted butter, brown sugar and maple syrup. Stir until it's well combined, and then stir in the pretzels, making sure to coat them evenly.
Spread the pretzel mixture in an even, single layer in your prepared pan. (It won't completely cover the bottom. Just spread it as evenly as you can.) Bake the pretzel mixture for six to eight minutes or until the layer is set. Remove the pan from the oven and set aside while you prepare the next layer.
Decrease the oven temperature to 350 degrees.
Place water in the bottom of a double boiler or in a medium-sized saucepan with a glass bowl that will fit on top (be careful not to let the bowl touch the water); heat the water over medium heat to bring it to a low simmer. Add the butter and dark chocolate to the top, stirring constantly until everything is melted and well combined. Remove it from heat and set it aside to cool slightly.
In a mixing bowl, beat the eggs, sugar, salt and vanilla on high speed until it is thick and a pale yellow—about three minutes. Fold in the chocolate until well combined, and then fold in the flour.
Pour the batter into the pan over top of the pretzel layer, smoothing it out evenly.
Bake for 20 to 30 minutes or until the top begins to crack slightly and the brownie layer is mostly firm. (Try wiggling the pan a little. If it's really wobbly still, bake it a bit longer. These won't feel completely set when they're done. Just pay attention to the edges and the top.) Set the brownies aside to cool.
For the caramel, add the water and sugar into a medium-sized saucepan, place a candy thermometer in the mixture, and heat over high heat, stirring occasionally. In a second medium-sized saucepan, heat the butter and cream over low, stirring occasionally, until the butter is melted.
When the caramel turns a deep brown color and the thermometer reads 350 degrees, immediately remove it from the heat. Whisk the butter mixture into the caramel (be careful; it will fizz up a bit).
Return the pan to high heat and cook for another five minutes, stirring continuously, until it thickens a little.
Pour the caramel over top of the brownie layer and spread it out evenly.
Refrigerate the brownies for about five hours or until the caramel layer is set. Sprinkle the entire top with your desired amount of coarse salt, and then cut into squares.
Keep the brownies refrigerated in an air-tight container until you're ready to serve them.