Salted Caramel Pretzel Brownies
The 3 p.m. office slump gets a lot more cheerful when you pull one of these brownies from your lunch bag. They’ve got fudgy centers, crunchy pretzel bits, and a soft caramel layer that stays…
Ingredients
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 3 each large eggs
- 2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 8 ounces soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 1/2 cups mini pretzels, roughly crushed
Instructions
- Position a rack in the center of the oven and heat it to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a few inches hanging over the long sides so the brownies can be lifted out later. Lightly butter the exposed sides of the pan; the parchment keeps the base from sticking, while the butter helps the edges release cleanly.
- Set aside 1/2 cup of the crushed pretzels for the top and keep the remaining 1 cup for the batter. Measure the flour and cocoa powder into a medium bowl and whisk them together for about 30 seconds, breaking up any cocoa lumps. This small bit of prep matters because cocoa tends to hide dry pockets that can leave the brownies streaky.
- Melt the butter in a medium saucepan over low heat, then remove the pan from the burner as soon as no solid pieces remain. Whisk in the sugar and cocoa powder mixture until the butter is fully incorporated and the mixture looks glossy and thick, about 1 minute. Let it cool for 5 minutes; it should feel warm, not hot, so it won’t scramble the eggs.
- Whisk the eggs and vanilla into the warm butter mixture one egg at a time, adding the next only after the first disappears. Continue whisking for 45 to 60 seconds, until the batter becomes shiny and slightly lighter. This develops enough structure for neat lunchbox slices without whipping in so much air that the brownies turn cakey.
- Add the flour-cocoa mixture to the saucepan and fold with a silicone spatula just until no dry streaks remain, about 20 to 30 strokes. Fold in the chocolate chips and the 1 cup of crushed pretzels, stopping as soon as they’re evenly distributed. Don’t overmix here; a few remaining thick ridges are fine, while overworking the flour can make the centers tough.
- Scrape the batter into the prepared pan and spread it into an even layer, pressing it gently into the corners. Bake at 350°F for 18 minutes while you prepare the caramel. At this point the surface should look set around the edges but still appear soft in the center; it will finish baking after the caramel is added.
- Place the caramels and heavy cream in a small saucepan over low heat. Stir continuously with a heatproof spatula for 3 to 5 minutes, until the mixture is smooth, fluid, and just warm enough to pour; don’t let it boil, or the caramel may become grainy. If a few stubborn pieces remain, take the pan off the heat and keep stirring from the residual heat.
- Carefully remove the partially baked brownies from the oven and drizzle the warm caramel evenly over the surface, keeping about 1/2 inch clear around the edges so it doesn’t run into the pan. Gently spread the caramel with the back of a spoon, then scatter the reserved 1/2 cup of pretzels over it and press them very lightly into the caramel so they hold in place.
- Return the pan to the oven and bake for 12 to 14 minutes more. The brownies are done when the edges look firm and slightly puffed, the pretzels are toasted, and a toothpick inserted into the chocolate portion comes out with a few moist crumbs but no wet batter; avoid testing directly through a caramel pocket, which will stay sticky.
- Cool the pan on a wire rack for 1 hour, then refrigerate it uncovered for at least 1 hour, until the caramel feels set and the center is firm. Lift the slab out by the parchment, peel the paper away, and cut it into 16 squares with a sharp knife, wiping the blade between cuts for cleaner edges. For an office lunch, wrap each brownie in parchment or place parchment between layers in a rigid container; they’re easiest to pack and least likely to smear when chilled.
Watch the Salted Caramel Pretzel Brownies cooking video
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