Salted Caramel Pretzel Brownies
Decadent, fudgy chocolate brownies layered with crunchy pretzels and swirled with rich caramel sauce. The perfect sweet and salty treat, based on a recipe by Jane Dunn.
Equipment
- 23cm (9-inch) square tin
- Mixing bowls
- Parchment paper
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 large eggs
- 275 g soft light brown sugar
- 100 g plain flour (all-purpose)
- 50 g cocoa powder
- 100 g salted pretzels
- 150 g caramel sauce
- Sea salt, for sprinkling
Instructions
- Preheat & Prep: Preheat the oven to 180°C (160°C fan) / 350°F. Line a 23cm (9in) square cake tin with parchment paper.
- Melt: Melt the dark chocolate and butter together in a bowl in the microwave or in a pan over low heat. Leave to cool for 10 minutes.
- Mix Batter: In another bowl, whisk the eggs and sugar together for a few minutes until doubled in volume and mousse-like.
- Combine: Fold the cooled chocolate mixture into the egg mixture. Then, gently fold through the flour and cocoa powder until just combined.
- Layer: Layer half of the pretzels on the bottom of the cake tin. Carefully pour the brownie mix over the pretzels.
- Swirl & Top: Swirl through the caramel sauce and sprinkle over some sea salt. Add the second layer of pretzels on top.
- Bake: Bake for 25–30 minutes until there is a slight wobble in the middle. Leave to cool fully in the tin.
- Chill: Set the brownies in the fridge for at least 2 hours for a super-fudgy texture before slicing.
Notes
Chill the brownies in the fridge for at least 2 hours for a super-fudgy texture and clean slices. Use a 23cm (9-inch) square tin.