Salted Caramel Pretzel Brownies from Brownie Mix are fudgy brownies with crunchy pretzels and gooey caramel. It's the perfect combination of sweet and salty!
Upgrade your boxed brownies in 7 other ways:
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Ingredients you'll need
For the brownie base
Extra ingredients
Notes and substitutions
- Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
- Water: Replace with milk, buttermilk, or brewed coffee 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 eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- 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. Add a cup of whole or pieces of pretzels. (2)Spread it evenly on an 8x8-inch pan and top with more pretzels.
(3)Bake according to package instructions.
(4)In a small saucepan over medium heat, caramelize ⅓ cup of sugar and 1 tablespoon of water until it turns medium amber. Swirl to caramelize evenly. Turn off the heat and add 2 tablespoons of butter.
(5)Add ¼ cup of heavy cream and return to medium heat. (6)Mix until smooth; it will thicken as it cools.
(7)Pour caramel sauce over the brownies and tilt to spread evenly. Sprinkle some flaky salt on top.
Let the salted caramel pretzel brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume them within 5 to 7 days.
Frequently asked questions
Yes. Cold eggs won't make them taste bad, but eggs at room temperature will blend evenly with other ingredients.
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.
Yes. However, milk contains less fat than heavy cream, resulting in a thinner sauce. If you want the sauce to thicken naturally, you can cook it a little longer.
More about brownies
If you'd like to know more, here are frequently asked questions on box brownies, including extra tips, troubleshooting, and more.
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📖 Recipe
Salted Caramel Pretzel Brownies From Brownie Mix
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 more for topping
- ⅓ cup granulated sugar
- 2 tablespoons salted or unsalted butter cut up
- ¼ cup light or heavy cream
- flaky salt to taste
Instructions
- Make the brownie batter as directed in the package and add whole or pieces of pretzels.
- Spread it evenly on an 8x8-inch pan and top with more pretzels.
- Bake according to package instructions.
- In a small saucepan over medium heat, caramelize sugar and 1 tablespoon of water until it turns medium amber. Swirl to caramelize evenly.
- Turn off the heat, then add butter.
- Add heavy cream and return to medium heat. Mix until smooth; it will thicken as it cools.
- Pour caramel sauce over the brownies and tilt to spread evenly. Sprinkle some flaky salt on top.
- Let it set for at least an hour in the fridge before cutting.
Video
Notes
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
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