Ingredients:
- For the Brownies:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups dark chocolate chips or chopped dark chocolate
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- For the Caramel Pretzel Layer:
- 1 cup caramel sauce or melted caramels (store-bought or homemade)
- 1 ½ cups mini pretzels, lightly crushed (some pieces can be left whole)
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Brownie Batter: In a large saucepan over medium heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and whisk in the granulated and brown sugars until well combined. Let cool for a few minutes.
- Add Wet Ingredients: Whisk in the eggs, one at a time, ensuring each is fully incorporated. Then add the vanilla extract and stir until smooth.
- Add Dry Ingredients: Sift in the flour, cocoa powder, and salt, and gently fold the mixture until just combined. Be careful not to overmix.
- Assemble Brownies:
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- Drizzle half of the caramel sauce over the batter and sprinkle with half of the crushed pretzels.
- Pour the remaining brownie batter over the caramel and pretzels, gently spreading to cover.
- Drizzle the rest of the caramel sauce over the top and add the remaining pretzels.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep the brownies fudgy).
- Cool and Serve: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy the chewy, crunchy, chocolatey goodness!