Salted Caramel Pretzel Brownie Bites
One-bite fudgy brownie squares topped with crunchy salted pretzels and a drizzle of gooey caramel.
Ingredients
- •0.5 cup unsalted butter, cubed
- •4 oz semi-sweet chocolate chips or chopped chocolate
- •0.5 cup granulated sugar
- •0.25 cup light brown sugar, packed
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •0.33 cup all-purpose flour
- •0.25 cup Dutch-process cocoa powder
- •0.25 teaspoon fine sea salt
- •0.5 cup mini salted pretzel twists, lightly broken
- •0.25 cup thick salted caramel sauce
- •0.5 teaspoon flaky sea salt (such as Maldon)
Instructions
- 1.
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2.
In a heatproof bowl set over a pot of simmering water (or in 30-second bursts in the microwave), melt the cubed butter and chopped chocolate together, stirring until smooth and glossy. Remove from heat and set aside to cool slightly.
- 3.
In a medium mixing bowl, vigorously whisk together the granulated sugar, light brown sugar, and eggs for 2 to 3 minutes until pale, frothy, and slightly thickened.
- 4.
Slowly pour the melted chocolate mixture and vanilla extract into the egg mixture, whisking gently until thoroughly incorporated.
- 5.
Sift the all-purpose flour, cocoa powder, and fine sea salt directly into the batter. Use a rubber spatula to fold the dry ingredients in just until no flour streaks remain. Do not overmix.
- 6.
Spread the batter evenly into the prepared baking pan. Bake for 18 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist, fudgy crumbs.
- 7.
Allow the brownie slab to cool completely in the pan at room temperature, then chill in the refrigerator for at least 30 minutes to ensure clean cuts.
- 8.
Use the parchment overhang to lift the brownie slab onto a cutting board. Slice into 16 neat, equal bite-sized squares (yielding 4 bites per serving).
- 9.
Top each brownie bite with pieces of crunchy salted pretzels, drizzle generously with warm salted caramel sauce, and sprinkle with a pinch of flaky sea salt right before serving.
Tips
- 💡For ultra-sharp, bakery-style clean edges, wipe your chef's knife with a warm, damp cloth between each slice.
- 💡Add the pretzels just before serving to ensure they stay completely crisp and crunchy against the fudgy brownie base.
- 💡Whisking the eggs and sugars until pale and frothy is the key secret to achieving that signature shiny, crinkly brownie crust.
Recipe from TheCookbook.ai
Created by Shannon Williams