Salted Pretzel Caramel Brownies


Oh my, don’t these look pretty much amazing? These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving.

They’re sweet. They’re salty.  They’re CHOCOLATE-Y.What more can I say?!?  These brownies have everything you could want and more.   From the double layer of salty crunchy pretzels, to the sweet layer of salted caramel on top, to the ooey gooey fudge brownies — you can’t help but love this dessert that pretty much has it all.  And it only takes minutes to prep!I think you had better give it a try…

  1. Start with a box of Betty Crocker Fudge Brownies.
  2. Prepare the brownie batter according to package instructions.  Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray.  Spread the batter so that it forms an even layer to coat the bottom of the pan.
  3. Then comes the fun pretzel part!  Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.
  4. Spoon the rest of the brownie batter on top of the pretzel layer.  I found it worked best to spoon the batter on in small clumps.  Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Once the brownies are out, spoon some caramel sauce onto the top of the brownies.
  6. And smooth it out to form an even layer.
  7. Sprinkle with some coarse sea salt.  And then once the brownies have cooled, lift them out of the pan if you used parchment paper for easy cutting.  (Or you can cut them in the pan.)
  8. Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.
  9. Sweet and salty HEAVEN!

Salted Pretzel Caramel Brownies copia



Salted Pretzel Caramel Brownies


  • 1 box Betty Crocker fudge brownies (for a 9×13 pan)
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 3 cups pretzels
  • 1 jar caramel sauce
  • coarse sea salt


  1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
  2. Prepare brownie batter according to package instructions.
  3. Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
  4. Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
  5. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
  6. Serve warm, or let cool to room temperature then serve.


Recipe from


  1. Sandy

    July 4, 2013 at 2:20 am

    I think my husband will devour these! (I think he might have to fight me for them…)

  2. carol gore

    September 10, 2013 at 6:05 am

    All the recipies I seen tonight look delicious cant wait to try them.

  3. Linda

    September 12, 2013 at 11:25 pm

    What kind of caramel sauce was used? I used Smuckers Caramel Topping and these are quite the mess. I followed the directions exactly as shown but the caramel is really runny. Will not make them again!

    • yummy

      September 13, 2013 at 12:53 am

      Linda I used a can of la lechera caramel for the topping (you can find it on the spanish food isle in walmart)
      If you do your own candy, with one can of condensed milk (unopened) cooking into a pot with water for 1 hour 30 minutes (no more so it is not very hard), expected to cool and then open it and that’s it! Here link:

      • Michele

        February 2, 2014 at 9:08 am

        I could only find La Lachera condensed milk in the spanish aisle. The link says to simmer the can for 4 hours…your method for 1 hr 30 min would help me get this recipe ready today but I’m not sure if I should boil the water around the can or pierce the top and use a medium heat???? Could you please offer a few more details on you dulce de leche method? The family is excited about these brownies!!

        • yummy

          February 2, 2014 at 9:51 am

          Yes!, When I make dulce de leche (1 time a week)
          I put the unopened can in water (remove paper) and boil for 1 hour, then I turn the can and boil for another hour. then let cool (I put it in cold water to speed cooling) The more time thicker kitchen is the dulce de leche. The color depends on the brand of condensed milk.

  4. Linda

    September 13, 2013 at 1:05 am

    Thanks for the reply. Since you mentioned the brownie mix by brand name it may have been helpful to put the brand of caramel sauce you used.

    • Pat

      January 27, 2014 at 9:15 pm

      She forgot to mention that it’s sweetened condensed milk that you simmer unopened. Othe wise you’ll just get curdled milk.

    • nandy

      January 30, 2014 at 10:49 am

      Wow Linda, pretty critical. Next time make your own caramel instead of buying storebought so you won’t have that problem. I mean anyone would know that smuckers is watered down and runny since it comes out of the container as such.

    • Dot

      January 31, 2014 at 7:29 pm

      Making tomorrow for Superbowl party, if anyone has made them and has special tips, please let me know. I am using Hershey’s Carmel topping.

      • yummy

        February 2, 2014 at 9:57 am

        Refrigerate before serving so that the whole firm and not so dirty

  5. Janet

    February 1, 2014 at 3:38 pm

    I made these today with my niece but changed the recipe a little. We used 2 boxes of brownies and only 1 layer of pretzels. Next time I might try them in an 8×8 pan with 1 box of mix. My niece is a huge chocolate fan so we used hot fudge sauce and sprinkled some mini marshmallows and M&M’s on top. It was a huge success!

    • yummy

      February 2, 2014 at 9:56 am

      Janet: I love your idea please send me pictures of your work

  6. Diana

    February 2, 2014 at 6:43 am

    I am going to make these today for our Super Bowl party, and I think if they are refrigerated prior to serving, that should help to firm up the caramel sauce and make them less messy. Maybe you could try that too, Linda. I can’t wait! Yum!

    • yummy

      February 2, 2014 at 9:54 am

      Thanks Yes add this tip in the recipe

  7. Judy

    February 2, 2014 at 7:05 am

    I wAnt to make these this afternoon but I wanted to know would it be better to break if the pretzels. Seems like letting them whole would be hard to cut through when cutting the brownies. Let me know ASAP if you can. thanks so much.

    • yummy

      February 2, 2014 at 9:53 am

      I have not tried to cut the pretzels but I think it is a good idea.

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