Salted Caramel Pretzel Brownies

Yield 24 Brownies


  • 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
  • Ingredients for the brownies - Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
  • 100 pretzels
  • 1 1/2 cups Caramel; I used homemade caramel or you can melt caramel squares with a little heavy cream. You want a THICK caramel.
  • Kosher or Sea Salt


  1. Mix batter for brownies according to directions on the package.
  2. Grease a 13x9" pan. Stack two layers of pretzels across the bottom.
  3. Pour brownie batter evenly over the pretzels.
  4. Bake at 350*F for 25 minutes. Check doneness with a toothpick. Allow to cool completely.
  5. Spread caramel over the top (might help to warm the caramel up.) Refrigerate brownies long enough that the caramel solidifies & you can cut squares without it running over the edge.
  6. Cut squares & top with a pinch of kosher or sea salt. Enjoy!

Recipe Notes

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