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    Home » Desserts

    Salted Caramel Pretzel Brownies From Brownie Mix

    Published: Mar 31, 2022 · Modified: Mar 31, 2022 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Fudgy brownies with crunchy pretzels and gooey caramel sprinkled with flaky salt — the sweet and salty combination is the best!

    These salted caramel pretzel brownies from brownie mix are easy to make and perfect for a last-minute dessert.

    Six slices of salted caramel pretzel brownie bars on parchment paper.

    You can also upgrade your boxed brownies in seven other ways:

    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
    • Oreo Brownies from Brownie Mix
    • Peanut Butter Brownies from Brownie Mix
    • Nutty Brownies from Brownie Mix
    • S'mores Brownies from Brownie Mix
    • Birthday Brownies from Brownie Mix
    Jump to:
    • Ingredients you'll need
    • Tips for best brownies
    • How to make this recipe
    • How to serve and store
    • Frequently asked questions
    • More about brownies
    • Watch how I make it here
    • Other dessert recipes you may like
    • 📖 Recipe

    Ingredients you'll need

    For the brownie layer

    Assorted ingredients for the brownie layer in individual containers.

    Extra ingredients

    Extra ingredients for salted caramel pretzel brownies in individual containers.

    Notes and substitutions

    • Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
    • Water: Use milk, buttermilk, or brewed coffee instead of water to add richness and flavor.
    • Instant coffee: An optional ingredient that enhances the chocolate flavor and tames the sweetness of the brownies.

    Tips for best brownies

    • Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
    • Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
    • Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
    • Cool the brownies before slicing. Refrigerating them improves their texture.

    How to make this recipe

    (1)Make the brownie batter as directed in the package. Mix in the pretzels (whole or pieces).

    (2)Spread it evenly on an 8x8-inch pan and top with more pretzels.

    Mixing pretzels into the brownie batter in the bowl. Adding pretzels on top of the brownie batter in the pan.

    (3)Bake as directed.

    Baked brownies with pretzels on top.

    (4)In a small saucepan over medium heat, caramelize the sugar and 1 tablespoon of water until it turns medium amber. Swirl the pan to caramelize evenly.

    (5)Turn off the heat and add the butter. It will bubble up, be careful. (6)Add the heavy cream and turn on the heat to medium. (7)Stir until smooth. It will thicken more as it cools.

    Caramelizing sugar in the saucepan. Adding butter to the caramel. Adding cream to the caramel sauce. Stirring the caramel sauce in the saucepan with a spatula.

    (8)Pour the caramel sauce over the brownie. Tilt to spread evenly. Sprinkle some flaky salt.

    Sprinkling flaky salt to the salted caramel pretzel brownies in the pan.

    How to serve and store

    Let the salted caramel pretzel brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume within five to seven days.

    You can freeze them for up to three months if wrapped properly. Let them thaw in the fridge or at room temperature.

    Slices of salted caramel pretzel brownies on parchment paper.

    Frequently asked questions

    Should eggs be at room temperature to make brownies?

    Yes. Cold eggs won't make them taste bad, but eggs at room temperature will blend evenly with other ingredients.

    What is the best oil for baking?

    A neutral-flavored oil is best for baking, such as canola or other vegetable oils. Mild-tasting oils like avocado oil, olive oil, and coconut oil can also be used.

    Can you substitute milk for cream in caramel?

    Yes, you can use milk. However, milk contains less fat than heavy cream, resulting in a thin sauce. You can cook the sauce a little longer to thicken naturally.

    More about brownies

    If you'd like to know more, here are frequently asked questions on brownies including extra tips, troubleshooting, and more.

    Watch how I make it here

    Other dessert recipes you may like

    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
    • Oreo Brownies From Brownie Mix
    • Peanut Butter Brownies From Brownie Mix
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    📖 Recipe

    Salted caramel pretzel brownies on a parchment paper.

    Salted Caramel Pretzel Brownies From Brownie Mix

    Fudgy brownies with crunchy pretzels and gooey caramel sprinkled with flaky salt — the sweet and salty combination is the best! These salted caramel pretzel brownies from brownie mix are easy to make and perfect for a last-minute dessert.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Bake Time: 25 minutes
    Total Time: 40 minutes
    Servings: 16
    Calories: 100kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • 8x8-inch pan
    • Small saucepan

    Ingredients

    For the brownie base (see package instructions)

    • brownie mix about 18 ounces
    • eggs room temp & lightly beaten
    • water sub: milk, buttermilk, or coffee
    • oil (canola, olive, or other vegetable oils)
    • ½   teaspoon  instant coffee or ¼ teaspoon espresso powder optional

    For the salted caramel pretzel portion

    • 1 cup pretzels (40 grams) more for topping
    • 2 tablespoons salted or unsalted butter (28 grams) cut up
    • ⅓ cup granulated sugar (66 grams)
    • ¼ cup light or heavy cream (59 grams)  
    • flaky salt to taste

    Instructions

    • Make the brownie batter as directed in the package and mix in the pretzels.
    • Spread it evenly on an 8x8-inch pan and top with more pretzels.
    • Bake as directed. Let it cool.
    • In a saucepan over medium heat, caramelize the sugar and 1 tablespoon of water until it turns medium amber. Swirl the pan to caramelize evenly.
    • Turn off the heat and add the butter and heavy cream. It will bubble up, be careful.
    • Turn on the heat to medium and stir until smooth. It will thicken more as it cools.
    • Pour the caramel sauce over the brownie. Tilt to spread evenly.
    • Sprinkle some flaky salt. Refrigerate for at least an hour before cutting.

    Video

    Notes

    Tips for best brownies:
    • Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
    • Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
    • Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
    • Cool the brownies before slicing. Refrigerating them improves their texture.

    Nutrition

    Calories: 100kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 85mgPotassium: 23mgFiber: 1gSugar: 4gVitamin A: 128IUVitamin C: 1mgCalcium: 7mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
    « Birthday Brownies From Brownie Mix
    S'mores Brownies From Brownie Mix »
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