Salted Caramel Brownie with a Pretzel Crust

There is just something about brownies and chocolate cake – if I see a recipe, I haven’t tried I have to go after it. I can’t help it. This dark chocolate fudgy brownie is one of them. I saw it, I made it and I love it.

Salted Caramel Brownie with a Pretzel Crust from BakersRoyale

I’m all about chocolate lately, and thank goodness because during the first portion of this pregnancy I couldn’t eat it—looks like I’m making up for it now. I had so many helpings of this, that it literally was my lunch yesterday. See mommy fail for this one already and he’s can’t even protest yet.

  Salted Caramel Brownie with a Pretzel Crust via Bakers-Royale

But really when you bite into this you’ll see why I blew it—pretzel crust, dark chocolate fudgy brownie finished with a caramel and chocolate drizzle with a sprinkling of fleur de sel—just don’t blame me later for your teeth-stained chocolatey grin.

Hit the jump here for the full recipe over at Better Homes and Garden’s blog Delish Dish.

Salted Caramel Brownie with a Pretzel Crust via Bakers Royale1 210x260

this recipe

Salted Caramel Brownie with a Pretzel Crust


Pretzel crust

  • 1/2 cup all-purpose
  • 1 cup crushed pretzels
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda
Dark chocolate brownie
  • 7 ounces unsweetened chocolate, coarsely chopped
  • 3/4 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Unsweetened cocoa powder and/or powdered sugar


Preparation: Line a 9x13x2 pan with parchment.
To make pretzel crust:
  1. Hit the jump here for the directions. Make sure to evenly substitute the oats for crushed pretzels and follow step 1 of the instructions for baking.

To make the brownie:

  1. Hit the jump here for the directions.

***Optional topping:

  1. Melt 2-3 oz of chocolate and 10-13 caramel candy pieces; then place each in a Ziploc bag and snip off one corner. Drizzle caramel on top of cooled brownie followed by chocolate and sprinkle with flour de sell.

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  1. Avatar for Naomi Robinson says

    I have never had a pretzel crust, but I am thinkin’ that I NEED to! Salty and sweet is such a delish combination….and chocolate and caramel does not hurt one bit!

    That topping is definitely not an option for me. If I am gonna eat a brownie, go big or go home 😉 Love these!

  2. Avatar for Naomi RobinsonLois says

    Looks divine and a must “bake” for me! One question: the directions for the crust uses an 11 x 7 inch pan. The directions for the brownies uses a 9 inch pan. What size did you use? I am assuming you used the 11 x 7 but just want to certain. Thanks! Great combination of yummy tastes!

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — January 21st, 2014 @ 7:01 pm

      Hi Lois,

      I used a 9x13x2 pan. Thanks for asking I’ve added that to the recipe.

      • Avatar for Naomi Robinson

        Lois replied: — January 22nd, 2014 @ 6:00 am

        Thanks Naomi for responding. When a recipe looks fabulous, I always read the directions. And this one was a “keeper”…one that I would make. Now it is perfect. Keep on baking!

  3. Avatar for Naomi RobinsonSilvia says

    You’ve been killing me with these gorgeous recipes lately! But thank you for that, my twin is going to love it. And I love making her happy with chocolaty treats 😉

  4. Avatar for Naomi RobinsonNorma says

    Ok, I have a question about the “unsweetened cocoa powder and/or powdered sugar”……where do these ingredients fit into the recipe? They aren’t listed on the original that you refer us back to and there are no amounts to add in. Could you please fill me in on those? My hubby and sons would love this recipe so I’d like to make it soon. Me, I loved the lemon bars you posted earlier! Yummmm!

  5. Avatar for Naomi RobinsonTracy | Pale Yellow says

    Wow! I’m glad you’re feeling better and back to the chocolate! Love the combination of pretzel, caramel, and chocolate!

  6. Avatar for Naomi RobinsonSharmaine says

    Going to make these, but is there supposed to be melted butter added to the pretzel crust? There’s no mention in the ingredient list.

  7. Avatar for Naomi RobinsonStephanie Fletcher says

    I’m wondering too about the butter in the pretle crust…there is nothing to bind it

    • Avatar for Naomi Robinson

      Bonnie replied: — February 9th, 2014 @ 12:13 pm

      If you toggle between this recipe and the highlighted links, you’ll see that there is ½ cup melted butter in the crust.

  8. Avatar for Naomi RobinsonHeather @ Curly Girl Kitchen says

    Pretzel crust underneath a layer of brownies is such a genius idea. I wish I’d thought of it!

  9. Avatar for Naomi Robinson says

    I would like one right now please!! I love that combo of sweet and salty and the fact that caramel is thrown into the mix leaves me feeling quite weak in the knees!! Thanks for sharing with us.

  10. Avatar for Naomi RobinsonLola Byatt says

    omg. my belly is literally rumbling and my mouth is overspilling with saliva. STOP describing the brownie!

  11. Avatar for Naomi RobinsonStacey says

    Thank you for a wonderful recipes! I love anything with chocolate and caramel. The pretzels take it over the top. I made the pretzel crust and tried to fit in a 9×13 pan, but there wasn’t enough to cover the bottom of the pan. I ended up using a 11×7 instead. I had to use another brownie recipe because I didn’t have unsweetened chocolate in the house. They were delicious and disappeared at my husband’s office.

  12. Avatar for Naomi RobinsonAllie says

    These we’re amazing!! Rich without being too sweet! The texture was amazing too! I brought them to my sisters for dinner and they raved about them!

  13. Avatar for Naomi RobinsonJudy says

    Are you trying to kill us?? These look amazing!! Was planning on making something else today but I think I’ll be substituting these.

  14. Avatar for Naomi RobinsonShirlann Wiedenmann says

    These brownies look awesome, so I tried to make them today and the ingredient list is very confusing, is there suspposed to be melted butter in the crust? Also what is the cocoa powder for? very confusing! I made them today and are in the oven now so I hope I didnt waste all of these ingredients for nothing!

  15. Avatar for Naomi RobinsonJan says

    If you’re going to post a recipe to direct people to your site, PLEASE don’t just put “some” of the ingredients and tell people to toggle over to some other website for the rest of the ingredients and/or the instructions. You obviously only want Pinterest traffic. Incredibly annoying and it is just going to get your posts flagged.

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — April 25th, 2014 @ 6:13 am

      Hi Jan – My apologies for the annoyance. I’m a contributor for Better Homes and Garden’s, Delish Dish blog and this is one of their recipes. That being the case, it’s courtesy not to post the whole recipe here.

    • Avatar for Naomi Robinson

      Kaye replied: — May 9th, 2014 @ 3:48 pm

      I agree with Jan. It’s very misleading to post only part of the ingredients and expect people to piece together a couple of recipes, with ingredient substitutions (very confusing for novice bakers). Whether you’re being “courteous” to BHG or not, your site is he one getting the initial traffic hit from Pinterest.

  16. Avatar for Naomi RobinsonD'Anna says

    The recipe looks delicious but I prefer not to jump from page to page. Not worth it to me.

  17. Avatar for Naomi RobinsonKathy Ferguson says

    This recipe looks delicious, but I’m a little confused. The first instruction says to line a 9×13 pan with parchment, then the crust recipe calls for an 11×7 pan, then the batter recipe calls for a 9×9 pan. Which size pan should be used? Looking forward to trying the recipe as soon as I can figure out which pan to use.

    • Avatar for Naomi Robinson

      Catie replied: — March 22nd, 2015 @ 11:58 pm

      She answered someone last year. She used a 9×13 pan. However, a commenter stated she tried to put the pretzel crust into it and there was not enough pretzel crust to fill the bottom of the larger pan. If you want to try it, make about 25% or so more crust, and that should cover your larger pan. If not, the baker tried the 7×11 pan, and it worked she wrote. Depends on the recipe yield you wish to have in the end.
      I read through the recipes on the BHG site. There was a similar recipe by BHG with the oat crust in the years ago that I tried. The brownie was not chocolaty enough, and the oat crust did not add anything to the recipe. I would not recommend that option. I did make a fabulous version by creating my own, but will not present it here.
      I hope that the blogger’s recipe is successful for you. A lot of ingredients to work with to fail!
      The topping is very rich and adds considerably more flavor, so it sounds sweet and decadent. I wish you success!!

  18. Avatar for Naomi RobinsonE says

    Ahhhh!!! Missed the parchment paper note and just dive into it with the “use an in oiled pan”! Is there any way to save it once it’s cooked?! ? Thanks for the help!!