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.
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
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Ingredients you'll need
For the brownie layer
Extra ingredients
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.
(3)Bake as directed.
(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.
(8)Pour the caramel sauce over the brownie. Tilt to spread evenly. Sprinkle some flaky salt.
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.
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, 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
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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 (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
- 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.
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