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To make these Salted Caramel Pretzel Brownies, gather these items: - 1 cup unsalted butter (2 sticks) - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pretzels, crushed - 1 cup caramel sauce (store-bought or homemade) - Flaky sea salt for topping You can swap some ingredients if needed. For butter, use coconut oil for a dairy-free option. Instead of granulated sugar, try brown sugar for a richer flavor. Egg substitutes like applesauce or flaxseed meal work well too. If you want a gluten-free option, use a gluten-free flour blend. Choose fresh eggs. They should feel heavy and have a clean shell. For butter, select unsalted for better control over saltiness. Look for high-quality cocoa powder. A deeper color often means richer flavor. When picking pretzels, choose thick ones for better crunch. Finally, opt for a good caramel sauce; it can make a big difference in taste. First, set your oven to 350°F (175°C). This heat makes the brownies bake just right. Next, grab a 9x13-inch baking pan. Grease it lightly and line it with parchment paper. Leave some paper hanging over the edges. This will help you lift the brownies out later. Now, let’s melt the butter. Use a medium saucepan over low heat. Stir it until it's fully melted, then take it off the heat. Let it cool for a minute. In a large mixing bowl, combine the melted butter with 2 cups of granulated sugar. Whisk them together until they mix well. Add 4 large eggs one by one, mixing after each. Finally, stir in 1 teaspoon of vanilla extract. In another bowl, mix the dry ingredients. Whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Pour half the brownie batter into the pan. Spread it evenly. Drizzle half of your caramel sauce on top. Then, add the rest of the brownie batter, smoothing it out. Drizzle the remaining caramel sauce on top. Take a knife or skewer and swirl the caramel in the batter a bit. This creates a beautiful pattern. Sprinkle the reserved crushed pretzels on top. Finish with a pinch of flaky sea salt. Bake the brownies for 25-30 minutes. Check with a toothpick; it should come out with some moist crumbs. Once done, let the brownies cool in the pan for at least 30 minutes. Use the parchment to lift them out and cut them into squares. For a great presentation, serve them on a wooden board. Drizzle with more caramel and add a sprinkle of sea salt. Enjoy! To get the best texture in your brownies, you must mix well. Start by melting the butter slowly. This gives the brownies a rich flavor. When you mix the sugar with the butter, combine them until smooth. Add the eggs one by one. Mixing after each one helps the batter stay fluffy. When you mix the dry and wet ingredients, do not overmix. Just combine them until you see no dry flour. This keeps the brownies soft and chewy. One common mistake is using cold eggs. Always use room-temperature eggs. This helps the batter mix well and rise properly. Another mistake is pouring all the batter at once. Pour half, add caramel, then add the rest. This gives a nice caramel swirl. Also, watch the baking time. Check your brownies at 25 minutes. If a toothpick comes out with a few moist crumbs, they are done. To boost flavor, use high-quality cocoa powder. This makes a big difference. You can also add a splash of coffee to the batter. It enhances the chocolate taste without making it taste like coffee. For a fun twist, try adding nuts. Chopped pecans or walnuts can add a crunchy texture. You can mix them into the batter or sprinkle on top with the pretzels. Lastly, serve with a drizzle of extra caramel. This adds a sweet touch and makes it look beautiful. Enjoy your salted caramel pretzel brownies! {{image_2}} You can add nuts to your brownies for extra crunch. Walnuts, pecans, or almonds work well. Just chop them roughly and fold them in with the pretzels. You can also mix in chocolate chips. They add a sweet touch and make the brownies even more rich. To make these brownies gluten-free, swap all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps mimic the texture of regular brownies. You can also check labels for certified gluten-free oats. They work great as an alternative. If you prefer homemade caramel, you can easily make it. Combine sugar, butter, and cream in a pot. Stir until smooth and thick. Let it cool before drizzling over the brownies. You can also try using dulce de leche. It adds a creamy, sweet flavor that pairs well with pretzels. Store your Salted Caramel Pretzel Brownies in an airtight container. This keeps them fresh and moist. Place parchment paper between layers to prevent sticking. Keep the container at room temperature for up to four days. If you want them to last longer, consider refrigeration. Just remember, cold can change the texture a bit. To freeze brownies, first let them cool completely. Cut them into squares, then wrap each piece tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They can stay frozen for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature. Freshly baked brownies last about four days at room temperature. If you refrigerate them, they can last up to a week. Signs of spoilage include a dry texture or an off smell. If the brownies develop mold, discard them immediately. Always trust your senses to judge freshness. Yes, you can use dark or milk chocolate instead of cocoa powder. Each type of chocolate gives a unique flavor. Dark chocolate adds richness, while milk chocolate is creamier. Just remember to adjust the sugar if you use sweeter chocolate. You can check if the brownies are done by inserting a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it comes out wet with batter, bake them a bit longer. Keep an eye on them; overbaking can make them dry. Absolutely! You can make these brownies a day in advance. Just store them in an airtight container at room temperature. If needed, warm them in the microwave for a few seconds before serving. This keeps them soft and delicious. This blog post covered the key ingredients and provided step-by-step instructions for baking brownies. You learned how to prep your oven and combine ingredients for the best results. I shared tips for texture, flavor, and avoiding mistakes. We explored variations like gluten-free options and storage methods to keep your brownies fresh. Remember, baking is about experimenting. Try new flavors and enjoy the process. Happy baking!

Salted Caramel Pretzel Brownies

Indulge in the deliciousness of Salted Caramel Pretzel Brownies with this easy recipe! Experience the perfect blend of rich chocolate and crunchy pretzels, topped with a drizzle of caramel and a sprinkle of flaky sea salt. Whether for a party or a sweet treat at home, these brownies are sure to impress! Click now to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup unsalted butter (2 sticks)

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pretzels, crushed

1 cup caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

    Melt the Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and allow to cool slightly.

      Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined. Add eggs one at a time, mixing well after each addition, then add the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

          Weave It Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

            Fold in Pretzels: Gently fold in the crushed pretzels, reserving about a handful for topping later.

              Bake the Brownies: Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Drizzle half of the caramel sauce on top. Add the rest of the brownie batter, then drizzle the remaining caramel sauce on top. Use a knife or skewer to swirl the caramel slightly into the brownie batter.

                Add Pretzel Topping: Sprinkle the reserved crushed pretzels on top of the brownies. Finish with a generous pinch of flaky sea salt.

                  Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

                    Cool and Cut: Allow the brownies to cool in the pan for at least 30 minutes. Once cooled, lift them out using the parchment overhang, and cut into squares.

                      Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 20 squares

                        - Presentation Tips: Serve the brownies on a rustic wooden board, drizzled with additional caramel sauce and a sprinkle of flaky sea salt for an eye-catching touch.