Recipe: Salted Caramel Brownie with a Pretzel Crust

Summary: Dark chocolate fudgy brownie finished with a caramel and chocolate drizzle with a sprinkling. The pretzel bottom crust is the bit of salty you need to offset any richness. And the final finish is simple, unfussy and totally indulgent drizzle of caramel and melted chocolate topped with a sprinkle of fleur de sel.Text from

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Pretzel crust

  • 1/2 cup all-purpose flour
  • 1 cup crushed pretzels
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda

Dark chocolate brownie:

  • 7 ounces unsweetened chocolate, coarsely chopped
  • 3/4 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Unsweetened cocoa powder
  • Sea Salt (fleur de sel)

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Pretzel crust:

  1. Preparation: Line a 9x13x2 pan with parchment.
  2. For bottom layer, stir together crushed pretzels, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 3/4 cup melted butter. Pat mixture into the bottom of an ungreased 9x13x2 pan with parchment.

Dark chocolate brownie:

  1. Preheat oven to 350 degrees F. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
  2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Makes 20 to 25 brownies.
  4. Melt 2-3 oz of chocolate and 10-13 caramel candy pieces; then place each in a Ziploc bag and snip off one corner. Drizzle caramel on top of cooled brownie followed by chocolate and sprinkle with fleur de sel (sea salt)

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 25

Recipe adapted from: and Photo courtesy of: Naomi Robinson