Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup crushed pretzels
- 1 cup caramel sauce
- Sea salt flakes, for topping
For those who need to switch things up, you can substitute dark chocolate cocoa powder for a deeper flavor or use gluten-free flour if necessary. The recipe is forgiving, and that’s what makes it perfect for busy nights.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. This will make removing the brownies a breeze.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth. A few lumps are okay; they add character, much like those perfectly imperfect family dinners.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually fold in the flour, cocoa powder, and salt until just combined. Be gentle here. Remember, we’re making brownies, not bread.
- Stir in the crushed pretzels, reserving a handful for the topping.
- Spread half of the brownie mixture into the prepared pan. Drizzle half of the caramel sauce over the top, then add the remaining brownie batter, smoothing it out with a spatula.
- Drizzle the remaining caramel sauce over the top and swirl it with a knife for that lovely marbled effect. Sprinkle the reserved pretzels and a pinch of sea salt flakes over the top.
- Bake for 30-35 minutes, or until the edges are set, but the center remains slightly soft. Remember, the brownies will continue to cook as they cool, so don’t overdo it.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
