If you love sweet and salty desserts, you're going to love these salted caramel pretzel brownies from brownie mix.
They start with a boxed brownie mix, then get topped with crunchy pretzels and homemade caramel sauce for that perfect mix of fudgy, gooey, and salty in every bite.
This is one of my favorite ways to upgrade boxed brownies when I need something quick but still looks impressive - great for parties, bake sales, or even just when a chocolate craving hits.
And the best part? You don't need fancy ingredients or special baking skills.
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Ingredients You'll Need
Brownie base ingredients
Toppings and caramel ingredients
Notes and Substitutions
- Brownie mix: Use a standard 18-ounce boxed brownie mix. Any brand works - just follow the package directions.
- Water: You can swap the water for milk, buttermilk, or brewed coffee to give the brownies a richer chocolate flavor.
- Instant coffee: Totally optional, but it makes the brownies taste more chocolatey and less sweet.
Tips for Best Brownies
- Let the eggs come to room temperature, then lightly beat them before adding to the batter. This helps everything mix evenly.
- Grease the pan and line it with parchment paper so the brownies don't stick and are easier to lift out.
- Check a little early so you don't overbake. The toothpick should have a few crumbs on it.
- Don't cut right away. Let them cool, or chill them first if you want cleaner slices.
How to Make Salted Caramel Pretzel Brownies (Step-by-Step)
Step 1: Make the brownie batter using the box directions, then add about 1 cup of pretzels and mix.
Step 2: Spread it evenly on an 8x8-inch pan and top with more pretzels.
Step 3: Bake the brownies as directed on the box, or until a toothpick comes out with a few crumbs.
Step 4: In a small pot, add ⅓ cup sugar and 1 tablespoon water. Cook over medium heat until the sugar turns golden brown.
Swirl the pot once in a while so the sugar cooks evenly. Then, turn off the heat and add 2 tablespoons of butter.
Step 5: Add ¼ cup of heavy cream and put the pot back on medium heat.
Step 6: Keep mixing until smooth. The sauce will thicken as it cools.
Step 7: Pour the caramel over the brownies. Tilt the pan to spread it out, then sprinkle flaky salt on top.
Let the brownies cool in the fridge for at least 1 hour before cutting.
Storage
Keep leftover brownies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving, or warm slightly if you like softer brownies.
You can also freeze them. Wrap individual pieces and store in a freezer bag for up to 2 months. Thaw in the fridge or on the counter.
Recipe FAQs
Yes, it helps the batter mix better and bake more evenly. If your eggs are cold, you can place them in warm water for a few minutes.
You can, but the caramel will be thinner and less rich. Heavy cream works best. If using milk, whole milk is better than low-fat.
Yes. These brownies are great made a day ahead. Keep them covered in the fridge, then let them sit out for a few minutes before serving.
Yes. Double all the ingredients and bake in a 9×13-inch pan.
Easy Brownie Mix Upgrades to Try Next
If you like easy brownie mix recipes, here are a few more you might enjoy:
More Tips for Boxed Brownies
If you're new to baking with brownie mix, this guide covers common questions, extra tips, and easy fixes.
Other Cakes and Baked Desserts You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Salted Caramel Pretzel Brownies (From Brownie Mix)
Equipment
- 8x8-inch pan
- Small saucepan or pot
Ingredients
Brownies
- 1 box brownie mix (about 18 ounces)
- Eggs room temperature and lightly beaten (see box for amount)
- Water sub: milk, buttermilk, or coffee (see box for amount)
- Neutral oil (see box for amount)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder (optional)
Caramel and pretzels
- 1-1½ cups pretzels broken into pieces
- ⅓ cup sugar
- 1 tablespoon water
- 2 tablespoons butter
- ¼ cup heavy cream
- Flaky salt for topping
Instructions
- Mix the brownie batter like the box says. Add about 1 cup pretzels and mix.
- Spread the batter in an 8×8-inch pan and add more pretzels on top.
- Bake according to the box directions. Let cool.
- Add sugar and water to a small pot. Cook over medium heat until the sugar melts and turns golden brown. Swirl the pot once in a while. Turn off the heat and add butter.
- Slowly add heavy cream. Put the pot back on the stove over medium heat.
- Mix until smooth. The caramel will thicken as it cools.
- Pour the caramel over the brownies. Tilt the pan to spread it out. Sprinkle flaky salt on top.
- Chill in the fridge for at least 1 hour before cutting.
Video
Notes
- Brownie mix: Use a standard 18-oz boxed brownie mix. Any brand works.
- Water: Can be replaced with milk, buttermilk, or coffee.
- Instant coffee: Optional, but helps boost the chocolate flavor.
- Keep leftovers in a covered container in the fridge for up to 5 days.
- To freeze, wrap individual pieces and store in a freezer bag for up to 2 months.
- Use room-temp eggs; lightly beat before adding.
- Grease pan and line with parchment.
- Check early - toothpick should have a few crumbs.
- Cool before cutting (chill for cleaner slices).
Gabriel says
Hello!! I made these and they were so easy and delicious!!!!! Thank you!!!!!!!!!!!
Nora Rey says
Hey there!! I'm absolutely thrilled to hear that they turned out easy and delicious! 🎉🤩 You did an amazing job, and I'm so glad I could share the idea with you!