Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Salted Caramel Pretzel Brownies Recipe
INGREDIENTS:
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1 box (18.3 oz) Betty Crocker Brownie Mix Fudge (for a 9×13 pan)
2 eggs
1/4 cup water
2/3 cup vegetable oil
3 cups pretzels
1 jar caramel sauce
(see my tips below)
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DIRECTIONS:
1: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or grease with cooking spray. Prepare brownie batter according to package instructions.
2: Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
3: Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
4: Spoon the caramel sauce onto the top of the brownies in an even layer (if too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin) then sprinkle with some coarse sea salt. Lift them out of the pan (if you used parchment paper) for easy cutting. Cut them into individual bars.
Darlene’s Tips: You can add chopped nuts if you want. Probably better to use a thick kind of caramel sauce, like the kind you find with ice cream toppings. I think I’d add the caramel when the brownies are still on the hot side so it can melt and soak in a bit. You might even want to poke the brownies with a fork to force the caramel to ooze down into the brownie! Totally skip the salt step if you don’t want the extra salt. Maybe sprinkle with mini chocolate morsels instead. And coconut too, if you like coconut! Do whatever you want. No rules!!!
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