If you love sweet and salty desserts, you're going to love these salted caramel pretzel brownies from brownie mix.
This is one of my favorite ways to upgrade boxed brownies when I need something quick but still looks impressive.
It's 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 use milk, buttermilk, or cooled brewed coffee instead. Use the amount listed on the box.
- Instant coffee: Totally optional, but it makes the brownies taste more chocolatey and less sweet.
- Pretzels: Use small twists or sticks, broken into pieces. Save some for the top.
- Butter: Salted or unsalted works. If using salted butter, go easy on the salt topping.
- Heavy cream: Use heavy cream for the caramel sauce.
- Flaky salt: Sprinkle a little over the caramel. The pretzels are already salty, so you don't need much.
How to Make Salted Caramel Pretzel Brownies
Step 1: Make the brownie batter
Preheat the oven to the temperature listed on the box.
Grease an 8×8-inch pan and line it with parchment paper.
Prepare 1 box brownie mix (about 18 ounces) with the eggs, water, and oil called for on the package.
Add ½ teaspoon instant coffee (or ¼ teaspoon espresso powder), if using.
Stir in about 1 cup broken pretzels.
Step 2: Fill the pan
Spread the batter evenly in the prepared pan.
Scatter up to ½ cup more pretzels over the top.
Step 3: Bake the brownies
Bake according to the package directions for an 8×8-inch pan. Start checking a few minutes early.
Insert a toothpick into the brownie. It should come out with a few moist crumbs and no wet batter.
Set the pan aside to cool while you work on the caramel.
Step 4: Make the caramel sauce
In a small pot over medium heat, add ⅓ cup sugar and 1 tablespoon water.
Let the sugar dissolve and turn golden brown. Gently swirl the pot so it colors evenly.
Turn off the heat and carefully add 2 tablespoons butter.
The caramel will bubble, so be careful.
Add ¼ cup of heavy cream and return to medium heat.
Stir until smooth, then turn off the heat.
The sauce will thicken as it cools.
Step 5: Add the caramel and salt
Pour the caramel over the brownies.
Gently tilt the pan or use a spatula to spread it over the top.
Sprinkle with a little flaky salt.
Let the brownies cool, then refrigerate for at least 1 hour before cutting.
Tips for Better Brownies
- Line the pan with parchment. Leave some hanging over the sides so you can lift the brownies out.
- Check the brownies early. Overbaking can make them dry.
- Watch the caramel closely. Once the sugar changes color, it can burn quickly.
- Add the butter and cream carefully. Both can make the hot caramel bubble up.
- Chill before cutting. This gives the caramel time to thicken and makes the brownies easier to slice.
Storage
Refrigerate: Keep brownies in an airtight container for up to 5 days. Let them sit out for a few minutes before serving, or warm them slightly if you like them softer.
Freeze: Wrap each brownie and place in a freezer bag for up to 2 months. Thaw in the fridge or on the counter.
Recipe FAQs
Yes. Use a thick caramel sauce and spread enough over the brownies to coat the top. A thin sauce may soak into the brownies more.
The cooler cream can make the hot sugar harden. Return the pot to the heat and stir until the hardened pieces melt and the sauce is smooth.
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.
For more tips and answers to common questions, see my guide to boxed brownies.
More Brownie Mix Recipes
If you like easy brownie mix recipes, here are a few more you might enjoy:
Cakes and Baked Desserts You
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📖 Recipe
Salted Caramel Pretzel Brownies (From Brownie Mix)
Equipment
- 8x8-inch pan
- Small 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 an 18-ounce box and follow the package directions.
- Water: Substitute the same amount of milk, buttermilk, or cooled coffee.
- Instant coffee: Optional, for a stronger chocolate taste.
- Pretzels: Break twists or sticks into pieces. Save some for topping.
- Butter: Salted or unsalted works. Use less salt on top if using salted butter.
- Heavy cream: Use for the caramel sauce.
- Flaky salt: Sprinkle lightly. The pretzels are already salty.
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!