Posted by Ruth Soukup | Dessert Recipes, Our Most Popular Recipes | 27
These semi-homemade salted caramel pretzel crust brownies are the world’s most perfect treat! The best part? Less than an hour to bake these tasty brownies!
It’s pretty hard to improve on brownies from a box. I have tried making them from scratch more than once, but quite frankly, for all that effort, they just don’t taste any better. And let’s face it. Brownies are goooood.
But do you know what can take brownies in a box from really yummy to so good they will make you cry?
Oh-so-easy homemade crockpot caramel and pretzels, my friend, and a few dark chocolate chips for good measure.
It’s a taste sensation.
Your mouth will thank you. Your waistline will not. 🙂
Salted Caramel Pretzel Crust Brownies
Here is what you need:
3 cups mini pretzels 4 tablespoons melted better 1 box brownie mix 2 eggs (per the box directions) vegetable oil water 3/4 cup dark chocolate chips 1 jar oh-so-easy crockpot caramel or store-bought caramel sauce salt cooking spray
Step 1: Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
Step 2: Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
Step 3: Spread pretzel crumbs out on bottom of 9×13″ baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan.
Step 4: Carefully pour brownie batter evenly over pretzels crust
Step 5: Carefully drizzle caramel over brownie batter in zig-zag motion, as shown.
Step 6: Pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt.
Step 7: Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.)Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife.
Step 9: Let cool completely, then serve. Mmmmmmmmm…….
Salted Caramel Pretzel Crust Brownies
Like sweet AND salty? These brownies are the best of both worlds!
Course Dessert
Cuisine American
Keyword Salted Caramel Pretzel Crust Brownies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 21 people
Ingredients
- 3 cups mini pretzels
- 4 tablespoons melted better
- 1 box brownie mix
- 2 eggs per the box directions
- vegetable oil
- water
- 3/4 cup dark chocolate chips
- 1 jar oh-so-easy crockpot caramel or store-bought caramel sauce
- salt
- cooking spray
Instructions
Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
Spread pretzel crumbs out on bottom of 9×13″ baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan.
Carefully pour brownie batter evenly over pretzels crust.
Carefully drizzle caramel over brownie batter in zig-zag motion, then pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt.
Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.) Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife. Let cool, then serve.
Love this recipe? Check out some of our other delicious desserts!
- One Bowl Brownies
- Easy 5 Ingredient Mint Brownie Cookies
- Brownie S’mores
- Salted Caramel Chocolate Pecan Pie
PIN FOR LATER
- Bio
- Latest Posts
Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Latest posts by Ruth Soukup (see all)
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