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Salted Caramel Pretzel Brownies.
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Salted Caramel Pretzel Brownies (From Brownie Mix)

Fudgy brownies made from boxed mix, topped with crunchy pretzels and homemade caramel.
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 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.
 
Storage
  • 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.
Tips for Best Brownies
  • 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).
 
 
 
 
 

Nutrition

Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg