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No-Mixer Fudgy Salted Caramel Brownie Bars with Pretzel Crust

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These no-mixer fudgy salted caramel brownie bars feature a crunchy pretzel crust, rich fudgy brownie layer, and luscious salted caramel topping. They come together quickly and easily without any fancy equipment.

Ingredients

Scale
  • Pretzel Crust:
  • 1 ½ cups crushed pretzels (about 100g or 3.5 oz)
  • 6 tablespoons unsalted butter, melted (85g or 6 tablespoons)
  • 2 tablespoons granulated sugar
  • Brownie Batter:
  • 1 cup granulated sugar (200g or 1 cup)
  • ½ cup packed light brown sugar (110g or ½ cup)
  • ½ cup unsalted butter, melted (113g or ½ cup)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup unsweetened cocoa powder (35g or ⅓ cup)
  • ¾ cup all-purpose flour (95g or ¾ cup)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Salted Caramel Topping:
  • 1 cup caramel sauce (about 300ml or 1 cup)
  • ½ teaspoon flaky sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later.
  2. Make the pretzel crust: In a medium bowl, combine crushed pretzels, melted butter, and sugar. Stir until crumbs are evenly coated and hold together when pressed. Press firmly into the bottom of the prepared pan to create an even crust layer.
  3. Bake the crust for 8-10 minutes until set and slightly golden. Remove from oven and set aside.
  4. Prepare the brownie batter: In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate small bowl, sift together cocoa powder, flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
  6. Pour the brownie batter evenly over the warm pretzel crust, smoothing the top gently.
  7. Bake for 20-25 minutes. The edges should look set but the center will be slightly soft; a toothpick inserted should come out with a few moist crumbs.
  8. Remove brownies from oven and immediately drizzle caramel sauce evenly on top. Sprinkle flaky sea salt over the caramel layer.
  9. Let cool completely on a wire rack, then chill in the refrigerator for at least 2 hours to set.
  10. Use parchment edges to lift the slab from the pan. Cut into squares or bars with a sharp knife. For cleaner cuts, warm the knife under hot water and wipe dry between slices.

Notes

Tent pan with foil if crust edges brown too quickly. Do not skip chilling to firm caramel and ease slicing. Use thick but pourable caramel sauce for best results. Warm knife between cuts for cleaner slices. Variations include adding nuts, using gluten-free flour, dairy-free butter substitutes, or replacing caramel with chocolate ganache.

Nutrition

Keywords: brownie bars, salted caramel, pretzel crust, fudgy brownies, no mixer, easy dessert, quick bake, caramel topping, chocolate dessert

Find it online: https://grubella.com/no-mixer-fudgy-salted-caramel-brownie-bars-with-pretzel-crust-recipe/