Recipe – Salted Pretzel Caramel Brownies

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I made this recipe a few months ago when I had family over for game night.  It tasted great, but warning, it is a little messy!  Since the recipe uses a box mix to make the brownies and a jar of caramel sauce for the topping, it really doesn’t take long to put together.

For the most part you will make the brownies as directed on the box.  The only change comes when you’re pouring the batter into the pan.  You’ll only pour 1/3 of the batter in the pan first before adding the pretzel layers.  You’ll add the rest of the batter on top of the pretzels.

IMG_20150417_164648_258 IMG_20150417_165038_460 As you’ll notice in the pictures above, I used circle pretzels.  This is only because I already had them in my pantry.  They worked well for the recipe, but I’m sure other shapes would work just as well.  Except for sticks, I wouldn’t recommend those as it may be too overpowering of a pretzel taste.  I did buy some coarse salt to put on top, but it mostly dissolved in the caramel sauce.  Not a big deal.  The salty taste is still there because of the pretzels.

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Salted Pretzel Caramel Brownies

1 box Betty Crocker fudge brownies (for a 9×13 pan – plus additional ingredients for brownie mix)
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Directions
1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
2. Prepare brownie batter according to package instructions.
3. 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.
4. 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.
5. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
6. Serve warm, or let cool to room temperature then serve

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