Caramel Pretzel Brownies
I’ve had the combination of caramel/salt/pretzel/chocolate on the brain. There was some caramel left over from when I made it recently, and there were marshmallows left over from my caramel cookie bars, and I had this burning need to make something out of them. I’ve also been daydreaming about California. Once I went to Carmel and it seemed like this little fairy tale town.
Anyway. These Brownies. They’re fun! And perfect for a certain holiday tomorrow, which, by the way, I’m not really into. I just like any excuse to have a special occasion to make a fun dessert for. Who’s with me?
Make these for your friends. Make them for you and your beau. Make them for your own fabulous self. Put a scoop of ice cream on top. Get crazy.
Basically what we’ve got here is a modest brownie layer, not super thick or super sweet but definitely super chocolatey. On top of that is a fluffy caramel layer with pretzel pieces folded into it. The over-the-top sweetness of the caramel layer is going to balance out the bittersweet brownie layer. Check it out!
Caramel Pretzel Brownies
Makes 12 huge or 24 normal-sized brownies
Prep time: 25 minutes/Bake time: 31 minutes
4 ounces unsweetened chocolate
1 stick of butter/8 tablespoons
4 tablespoons ground flax
3/4 cup warm water
2 teaspoons vanilla
1 cup brown sugar
1/4 cup corn syrup
1 cup all-purpose flour
Caramel pretzel layer:
1 can (14 ounces) sweetened condensed milk
1/2 bag of marshmallows
2/3 cup caramel
3 cups pretzel pieces
Preheat oven to 350.
Grease a 13×9″ cake pan.
Combine flax and water in a small bowl and set aside. (This is your flax “egg”. You can use 4 eggs instead. I just use flax eggs a lot).
Melt unsweetened chocolate and butter in a medium-sized saucepan. Remove from heat when everything is completely melted.
Stir in vanilla and sugar, then add your flax egg and then your flour, mixing completely in between each addition.
Spread brownie batter in your pan and bake for 18 minutes.
While your brownies are baking…
Mix your caramel and sweetened condensed milk together in a saucepan on low heat.
Add marshmallows and stir constantly until they are completely melted. Immediately remove pan from heat.
Fold in pretzel pieces.
Once the brownies are done, spread the caramel/pretzel topping evenly over the brownies. Return the pan to the oven and bake for 8 more minutes. Turn off the oven but leave the brownies in it for 5 more minutes before taking them out.
Allow the brownies to cool for a full 10-15 minutes before cutting and eating. They are even better a few hours later or the next day.