Salted Caramel Pretzel Brownies

We had some pretzels in the kitchen and I thought that it would be a good idea to look for recipes that used pretzels. I don’t know if you are like out family, but we buy pretzels, eat some of them, and then the rest linger on the counter until they go stale. I try not to be wasteful, but I can only eat so many pretzels. I guess I should buy those small individual packages, but they sure cost a lot more than the regular-sized bags.

Pretzels can be used in a number of different ways; in this case, the form the base of the brownies. I made the base by crushing the pretzels in the food processor, and then added the remaining crust ingredients. I pressed them in the pan fairly well, but the base becomes more stable once you add the brownie batter and bake everything together.

The original recipe had you make your own caramel, but I used purchased caramel sauce. Sometimes I have success making caramel and sometimes it end up being a big mess! I topped the bars with caramel and Hawaiian sea salt and refrigerated them for 24 hours. The caramel seemed thick but as soon as I took the bars out of the refrigerator to cut them, the caramel was everywhere. These are so messy and sticky, but they are also so tasty! I guess I can handle some stickiness in exchange for such a tasty brownie.

Salted Caramel Pretzel Brownies
1 cup crumbled pretzels
75 grams butter , melted
1 tablespoon packed brown sugar

160 grams butter
1 1/3 cup sugar
3/4 cup cocoa
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder

1 cup caramel sauce
Coarse salt

Heat the oven to 390 degrees. Line an 8” square pan with aluminum foil.

Mix together the pretzels, melted butter and brown sugar in a small bowl. Transfer the mixture to the prepared pan and pack it down evenly.

Bake for 8 minutes; make the brownies while the base is baking.

In a medium saucepan, combine the butter, sugar, cocoa, and salt. Cook over low heat, stirring frequently, until the butter melts. Make sure that the mixture doesn’t come to a boil. Remove from the heat and add the eggs, one at a time, and then stir in the vanilla. Add the flour and baking powder and stir just until the flour disappears.

Spread the brownie mixture over the partially baked crust.

Bake for 25-28 minutes, until a thin knife inserted into the brownies comes out clean or with a few crumbs. Allow the brownies to cool completely.

Once the brownies are completely cool, top with about 1 cup of caramel sauce, then sprinkle with salt. Refrigerate the brownies for at least two hours before cutting. When cutting the brownies, dip the knife in hot water after each cut, which will make for cleaner edges.

Recipe from The Brick Kitchen