If you're craving something sweet with a little salty crunch, these Salted Caramel Brownies will hit the spot! Made with a brownie mix, soft caramel, and sea salt, these chocolate brownies are the perfect blend of sweet and salty goodness.
Jump to:
Caramel Pretzel Brownies
Years ago, Starbucks offered a delicious salted caramel mocha and a salted caramel brownie pop. I was so disappointed when they stopped selling these items.
I loved the small brownie pop so much that I created a salted caramel brownie recipe to mimic the flavor. I included salty pretzels in the brownies, adding a delightful crunch, which was a fantastic idea.
To this day, it remains one of my favorite desserts. I get requests for the recipe whenever we bring it to parties and potlucks.
Why You Will Love This Recipe
- Sweet and Salty Heaven: The chocolate, caramel, and pretzel combo is a winner, with the perfect mix of sweet and salty in every bite.
- Easy to Make: You can quickly prepare the dessert using a box mix. The toppings make it look and taste like you put in extra effort.
- Great Texture: This dessert is a dream, with soft, fudgy brownies, melty caramel, and crunchy pretzels. Biting into layers of different textures is so satisfying.
- Crowd-pleaser: Caramel brownies are perfect for any occasion. Whether you serve them at a party or enjoy them at home with the family, they are a hit.
Key Ingredients Needed
You can create a pan of chocolate caramel brownies with simple ingredients.
- Brownie Mix: You can use a boxed mix or a double batch of homemade chocolate chip brownies. Either one works and will taste amazing; make sure it's for a 9x13 pan size.
- Store-Bought Caramels: I prefer using the small caramel bits because they melt faster, but the Kraft caramels also work well.
- Heavy Cream: Helps to thin out the caramel and chocolate toppings.
- Pretzels: Small twists or sticks are best for breaking into pieces for the topping.
- Chocolate Chips: Feel free to use milk, semi-sweet, or dark chocolate chips for these salty brownies.
- White Chocolate Melts: A little bit drizzled on top makes the brownies look like they came from a bakery.
- Coarse Sea Salt: Enhances the sweet taste and adds a savory element to treats.
How to Make Salted Caramel Chocolate Brownies
One bite of these pretzel caramel brownies, and you'll never want plain brownies again. Trust me, they are that good!
- Prepare the box mix according to the package directions, then pour the brownie batter into a prepared pan. Bake and cool.
- Heat a bag of caramels or caramel bits and heavy cream in a pan over low to medium heat until they are melted and creamy.
- Stir the pretzel pieces into the caramel, then spread them on the cooled brownies. Let it sit for a few minutes.
- Heat the chocolate chips and heavy cream in the microwave for 60 seconds. Stir until the chocolate is melted and creamy, then spread the chocolate mixture evenly over the caramel layer.
- Press the itty bitty pretzels into the chocolate and let it set. Drizzle the white chocolate melts across the pan of brownies and sprinkle with flaky sea salt.
Storage Recommendations
Leftover gooey brownies can be kept in an airtight container on the counter for 3-4 days. You can also wrap each brownie in plastic wrap and refrigerate it for up to one week. Please note that the pretzels may soften over time.
Tips and Tricks
- Use a fudgy brownie mix, not the cakey kind. You want that dense, chewy texture to complement the toppings.
- Melt the caramel bits slowly over low heat to prevent them from burning. If it gets too thick, a splash of cream can help smooth it out.
- After you pour the caramel, gently press the pretzels into it. This will hold them in place when you cut the brownies later.
- Resist the urge to dig in right away. Let the brownies cool completely so the caramel sets, and you can cut them without making a sticky mess.
- Don't feel like pretzels? Try crushed nuts, such as pecans, or even coarser salt for an extra flavor. You can also use toffee bits for more crunch!
FAQs
Absolutely! A basic fudgy brownie recipe will work perfectly. The box mix is just for convenience, but homemade will give you that extra rich flavor.
If you prefer not to use white chocolate, consider substituting dark or milk chocolate instead. It's all about customizing these brownies to your taste.
No, a caramel sauce is too runny to stay on top of the brownies.
More Salted Caramel Desserts
- Salted Caramel Brownie Cupcakes
- Caramel Bites
- Salted Caramel Frosting
- Caramel Cookie Bars
- Chocolate Caramel Cookie Bark
- Butterscotch Pecan Blondie
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Salted Caramel Chocolate Brownies
If you're craving something sweet with a little salty crunch, these Salted Caramel Brownies will hit the spot! Made with a brownie mix, soft caramel, and sea salt, these chocolate brownies are the perfect blend of sweet and salty goodness.
Ingredients
- 1 - 9x13 box brownie mix
- 1 - 11 ounce bag caramel baking bits
- ½ cup heavy cream + 2 ½ tablespoons, divided
- 1 ½ cups pretzel pieces + more whole itty bitty pretzels for on top
- 1 cup semi-sweet chocolate chips
- ¼ cup white chocolate melts
- coarse ground sea salt
Instructions
- Preheat the oven to 350°F. Spray a 9x13 pan with nonstick baking spray.
- Make the brownies according to the package directions. Spread in the prepared pan, then bake and cool.
- Heat the bag of caramel bits and 2 ½ Tablespoons heavy cream in a small pan over low-medium heat. Stir until melted and creamy.
- Stir the pretzel pieces into the melted caramel and spread it immediately on the cooled brownies. Let set.
- In a small microwave-safe bowl, stir together the chocolate chips and ½ cup of heavy cream. Heat for 30 seconds and stir. Heat another 30 seconds, then stir until melted and creamy.
- Spread the melted chocolate on top of the brownies. Press the whole itty bitty pretzels into the chocolate.
- Melt the white chocolate melts according to the package directions. Spoon into a ziplock bag and cut one corner off. Drizzle over the top of the brownies and sprinkle with sea salt. Let the toppings set before cutting into squares.
Notes
- Use a fudgy brownie mix, not the cakey kind. You want that dense, chewy texture to complement the toppings.
- Melt the caramel slowly on low heat so it doesn't burn. If it gets too thick, a splash of cream can help smooth it out.
- After you pour the caramel, gently press the pretzels into it. This will ensure they stay in place when you cut the brownies later.
- Resist the urge to dig in right away! Let the brownies cool so the caramel sets, and you can cut them without making a sticky mess.
- Don't feel like pretzels? Try crushed nuts, like pecans, or even more coarse salt for extra flavor. You could even use toffee bits for more crunch!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 129mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in October 2012. The photos were updated in February 2020 and republished in September 2024.
Emerson
made these today and they’re amazing! How long do they keep in the fridge/freezer, do you know by chance?
Jocelyn
LOL, we usually do not have any leftovers because they are too good. They should keep in the fridge for 4-5 days if you cover them tightly. You can also freeze them for 1-2 months. Just make sure to wrap in a few layers of plastic wrap and foil before placing in a freezer safe bag. Thaw in the fridge overnight, then bring to room temp before serving. I hope that helps!
Kelley
This sounds wonderful quick question is it alright to use butter instead of shortening?
Jocelyn
Yes, you can use butter instead if you like. It's just to thin the chocolate out so it can be drizzled on top. You could also use good quality chocolate melts instead if you like.
Bella Hardy
Wow! This salted caramel brownies recipe is incredible! I'm seriously so inspired right now. I need to add cinnamon to the recipe and it would be perfect. Thx for sharing!
Jill Roberts @ WellnessGeeky
Love your salted caramel brownies recipe. I'll definitely try it, but instead of 2 Tbsp. sea salt i would use 1! I'm also gonna pin this post on my Pinterest board my followers will love it. Can i post it on my blog?
Sinea Pies
Wow wow WOW! This has EVERYTHING that I LOVE in a dessert.
Thanks for sharing it with us 🙂
Sinea
Tanya Schroeder
I can totally skip the brownie pop if it means I can get these in by belly more quickly! I can get these in my belly! Love how quick these come together and they look so pretty too!!! And just for the record, I am done with pumpkin too! Thanks for linking up to Iron Chef Mom!
Jocelyn
These were definitely so much fast than rolling and dipping. Love saving time that way!!! And I am glad to know others are ready to move on to other flavors:-) Although I have regressed and started the pumpkin back up again!!!
Joan Hayes
OMG, don't you love those caramel baking bits! I was using them the other day and found I had eaten half the bag! Good thing I had a back up bag in the cabinet. Cause everybody needs backup! Ok so the quote isn't meant for baking bits but too bad. Now you can name that movie, and if you can, I just know your head is the same place mine has been for almost 20 years! Boy did I get off track, it's these brownies, making me light headed and not able to think straight. I did want to let you know I'm featuring them this week at Thursday's Treasures. Thanks for sharing and of course I pinned 🙂
Jocelyn
I do love those caramel baking bits...I usually eat way too many handfuls when I am baking:-)
Betty@SouthernGrace
OOoooo you had me at caramel and sea salt...and brownies..lol. Must try!
Erin @ Dinners, Dishes, and Desserts
WOW! These look incredible! I will forgo pumpkin every day for these!
Jocelyn
I don't give up pumpkin very easily, but for salted caramel I will:-)
The CSI Girl
I would love if you shared this on the CSI Project this week. The challenge is fall food and this is perfect. You can come by everyday for a new tutorial/recipe and then on Wednesday night you can link up. You just might win the challenge and there is a giveaway.
Jen
These look phenomenal, I am totally trying them out!!
Amanda
Oh wow. I think I just gained like 5lbs just looking at this post... Salted caramel AND brownies? I'm in heaven!!
I would love it if you would link up at Martha Mondays, open now through Wednesday night!
Britni @ Hubby Made Me
YUM! Why can't we be neighbors? Actually no, I take that back. I would gain so much more weight if I had access to your delicious treats.
Amanda Kuzak
Yum, these looks SO GOOD!
Becca Acker
Oh my, these look DELICIOUS!! Found your yummy recipe via Tatertots and Jello.
ahumblebumble.blogspot.com
Chandra@The Plaid and Paisley Kitchen
How yummy are these?!!! I have to admit I am in love with salted caramel also!!! I know how you feel about having to do things too early and by the time the season rolls around you are like I am so over that! But I don't think you could ever get tired of these!
Jocelyn
I guess those are the downfalls of being a food blogger...but I am up for that challenge! LOL! And no you could never get tired of these!!!
Ashley @ Kitchen Meets Girl
Salted caramel has to be one of the best combos ever! And you know how I LOVE pumpkin, but I'm just about ready to break out the peppermints for Christmas baking. Is it too early? Ugh, why can't I just live in the moment??? These brownies look amazing, Jocelyn!
Trish - Mom On Timeout
These look totally amazing! We seem to finally be cooling down here in Sacramento - out of the 90s at least 😉 I wanted to invite you to the Iron Chef Mom - Chocolate Edition linky party going on now!