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Caramel Pretzel Crunch Brownies

  • Author: Erin Browne
  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27 mins
  • Yield: 12 1x


  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 3/4 cups crushed Pretzel Crisps
  • 6 tablespoons melted butter
  • 1/2 recipe of homemade caramel sauce (link in post)


  1. Preheat oven to 350F. Spray an 8x8 glass or light metal casserole dish with non-stick cooking spray, and set aside.
  2. Crush Pretzel Crisps however you like. You can use a food processor, or you can place them in a ziploc back and relieve a little stress with the smooth side of a meat tenderizer. I like to crush the pretzels in two parts, making one part almost a powder, while keeping some small pieces in the other part. This'll help the crust stick together.
  3. Combine melted butter with pretzels and press into the bottom of baking dish. Press evenly into the bottom. If pretzels seem loose, drizzle a bit of extra melted butter.
  4. In a bowl, beat together 1/2 cup of butter with sugar until fluffy.
  5. Add the eggs one at a time, then the vanilla. Mix until combined.
  6. In a different bowl, sift together the flour, cocoa powder, and salt.
  7. Slowly add the dry ingredients to the wet, mixing until just combined.
  8. Use a spatula to spread brownie batter over the top of the pretzel crust.
  9. Bake for 20-25 minutes, or until a toothpick comes out almost clean (you want the brownies to be fudgy, not dry)
  10. Allow brownies to cool, and then drizzle with homemade caramel, top with an additional Pretzel Crisp, cut into bars, and serve!
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