Salted caramel pretzel brownies

Salted caramel pretzel brownies recipe by Kathy Slack for AO Life.

Brought to you by AO Life


An epic treat, these salted caramel pretzel brownies will satisfy your sweet tooth!


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For the caramel sauce

  • 50 g caster sugar
  • 2 tbsp water
  • 30 g unsalted butter
  • 100 ml double cream
  • 1 tsp flaky salt

For the brownie

  • 175 g unsalted butter
  • 175 g dark chocolate
  • 2 free-range eggs
  • 150 g caster sugar
  • 90 g plain flour
  • 1/2 tsp baking powder
  • 30 g salted pretzels


Preheat the oven to 160°C/Gas Mark 2. Prepare two 18x11cm (7x4in) foil baking trays by lining them with greaseproof paper.
To make the caramel, add the caster sugar and 2 tbsp water to a pan. Bring to the boil on the hob to dissolve the sugar until golden –but don’t stir it!
Remove from the heat, then add the butter, double cream and salt. Set aside to chill for 20 minutes.
Add the eggs and sugar to the bowl of a free-standing mixer and beat for 5 minutes.
Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, then allow to cool slightly.
Once the egg mixture is thick and pale, fold in the chocolate gently. Tip in the flour and baking powder, stir to combine, then pour into the prepared baking trays.
Spoon over the cooled caramel and swirl to decorate. Top with pretzels, then bake for 25 minutes.

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