Salted Caramel Pretzel Brownies | Chop Chop

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Pretzel Base:

1 1/2 cup crumbed pretzels
6 tablespoons butter, melted
1 tablespoon brown sugar, packed


10 tablespoons unsalted butter
1 1/2 cup sugar
3/4 cup cocoa
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla essence
1/2 cup flour
1/2 teaspoon powder

Salted Topping:

1 cup sugar
6 tablespoons unsalted butter
1/2 cup cream
1 teaspoon table salt
1 teaspoon vanilla extract
1 teaspoon sea salt for sprinkling

Pretzel Crust

1. Preheat the oven to 200°F

2. Mix together the crumbed pretzels, melted butter and brown sugar in a small bowl.

3. Tip into the tin and spread out in an even layer, packing it down firmly.

4. Bake for 7-8 minutes, then remove to cool while you finish making the brownie.

5. Reduce the oven temperature to 180°F.

6. Place the butter, salt, sugar and cocoa in a medium sized pot. Cook over a low heat until the butter is melted and it is completely combined.

7. Add the eggs, one at a time, stirring vigorously until the batter looks shiny and well blended. Stir in the vanilla essence.

8. Stir in the flour and powder until fully blended.

9. Spread the batter evenly over the crust in the tin.

10. Bake for 35 minutes, or until a skewer inserted into the middle comes out slightly moist with batter.

11. Remove to let cool.


12. To the caramel, first measure out all the components so you are ready to go (it happens quickly!).

13. Heat the sugar in a medium pot over medium-high heat, stirring constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid – watch carefully, ensuring it doesn’t catch/burn.

14. When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the will bubble and steam vigorously.

15. Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes).

16. Remove from the heat.

17. Stir in the vanilla and salt to taste. Leave to cool.

18. Pour 1 cup of the over the brownie, spreading out to an even layer.

19. Refrigerate for 2-4 hrs, until set, then sprinkle with freshly ground sea salt.

20. Keep refrigerated, but allow to soften a little at room temperature before serving.

Music by Engelwood (ft. Joakim Karud)

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6 Comments for Salted Caramel Pretzel Brownies | Chop Chop

  1. scttydsntknw on September 8, 2016: (Reply)

    Just a quick suggestion slow down on the jump cuts a bit

  2. livelike urdead on September 8, 2016: (Reply)

    I figured that’s what the pause button was for, If you really want the
    recipe look at the description.

    Awesome videos man, could I request you to get some good Halloween treats?
    Maybe something with pecans? Or pumpkin?

    Love your videos! Subscribed after I saw your brownie videos not many
    people show how to make a great chocolate syrup and provide the ingredients
    without clicking a different link. Thank you!

  3. The Baking Diva on September 9, 2016: (Reply)

    Looks so good…..I have to make these ? I stumbled across your channel by
    accident. Had to Subscribe. I also have a baking channel….The Baking
    Diva. Would like it if you checked it out and Subscribed. We can never have
    too many YouTube friends to share our recipes with and to support ?Thanks

  4. The Baking Diva on September 9, 2016: (Reply)

    Thanks ?

  5. zxexrxox on September 10, 2016: (Reply)

    saw this on reddit. looks pretty good. gonna try it today

  6. S WD on September 24, 2016: (Reply)

    Are these temperatures right? It’s literally half the temp I normally cook
    brownies at. I’m making these right now and have now cooked the brownies
    for almost 50 minutes and they are still pure batter consistency. It’s
    listed as F…is it supposed to be Celsius?

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