Salted Caramel Pretzel Brownies

I have a salty-sweet addiction!  I have to eat something sweet after dinner, & if I eat something too sweet, I need a chip or cracker to balance out the sweetness in my mouth.  It's a problem I have with my taste buds, I am weird I know, but I also know that a lot of people really like salty-sweet treats!  Caramel & pretzels go really well together too, just take a look at my Caramel Pretzel Magic Bars or Caramel Pretzel Chocolate Chip Cookies.  If you don't like caramel, but you like peanut butter & pretzels, I've got some of that action on my blog too: Peanut Butter Pretzel Granola Bars or Peanut Butter Chocolate Chip Pretzel Bars.  Basically if it's a recipe with salty & sweet, I have made it, or will make it soon.  Some may say this recipe is too salty with the salt from the pretzels & the sprinkle of salt on top of the caramel, so be careful when you top your caramel with the salt.  Just a tiny pinch or you can feel free to leave it off of the top.  I know everyone's salt tolerances are different, but I think this was a delightful salty-sweet creation. 

Salted Caramel Brownies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 100 pretzels 
• 1 1/2 cups Caramel; I used homemade caramel or you can melt caramel squares with a little heavy cream.  You want a THICK caramel.
• Kosher or Sea Salt

1. Mix batter for brownies according to directions on the package.
2. Grease a 13x9" pan.  Stack two layers of pretzels across the bottom.
3. Pour brownie batter evenly over the pretzels.
4. Bake at 350˚F for 25 minutes.  Check doneness with a toothpick.  Allow to cool completely.
5. Spread caramel over the top (might help to warm the caramel up.)  Refrigerate brownies long enough that the caramel solidifies & you can cut squares without it running over the edge. 
6. Cut squares & top with a pinch of kosher or sea salt.  Enjoy! 

I have a salty-sweet addiction!  I have to eat something sweet after dinner, & if I eat something too sweet, I need a chip or cracker to balance out the sweetness in my mouth.  It's a problem I have with my taste buds, I am weird I know, but I also know that a lot of people really like salty-sweet treats!  Caramel & pretzels go really well together too, just take a look at my Caramel Pretzel Magic Bars or Caramel Pretzel Chocolate Chip Cookies.  If you don't like caramel, but you like peanut butter & pretzels, I've got some of that action on my blog too: Peanut Butter Pretzel Granola Bars or Peanut Butter Chocolate Chip Pretzel Bars.  Basically if it's a recipe with salty & sweet, I have made it, or will make it soon.  Some may say this recipe is too salty with the salt from the pretzels & the sprinkle of salt on top of the caramel, so be careful when you top your caramel with the salt.  Just a tiny pinch or you can feel free to leave it off of the top.  I know everyone's salt tolerances are different, but I think this was a delightful salty-sweet creation. 

Salted Caramel Brownies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 100 pretzels 
• 1 1/2 cups Caramel; I used homemade caramel or you can melt caramel squares with a little heavy cream.  You want a THICK caramel.
• Kosher or Sea Salt

1. Mix batter for brownies according to directions on the package.
2. Grease a 13x9" pan.  Stack two layers of pretzels across the bottom.
3. Pour brownie batter evenly over the pretzels.
4. Bake at 350˚F for 25 minutes.  Check doneness with a toothpick.  Allow to cool completely.
5. Spread caramel over the top (might help to warm the caramel up.)  Refrigerate brownies long enough that the caramel solidifies & you can cut squares without it running over the edge. 
6. Cut squares & top with a pinch of kosher or sea salt.  Enjoy!