I feel like I need to have a t-shirt made saying “I survived the move!” All 1,400 employees moved into our new building today. It’s been very exciting and very busy. I actually worked all weekend troubleshooting building issues with our core team to make sure everything would be as perfect as possible when everyone arrived this morning.
As exhausting as working a 50+ hour week, and all day Saturday was, I found myself in the kitchen late Saturday night making brownies. For me, that was my personal break. I had a ton of left over pretzels from a corporate holiday order and I wanted to find something to do with them. I decided to make brownies with a pretzel crust and to give the brownies a little extra pizzazz, I add a caramel swirl on top.
I will fully admit that for this recipe I used a (gasp!) box mix. I did want to make something creative, but I also wanted something that was super simple and I was a little too tired and achy to chop chocolate. As much as I like making things from scratch, I also like to keep a box mix around for just such emergencies.
The brownies were awesome! I loved the crunchy, salty, buttery bottom that combined with the gooey chocolate brownie and salted caramel. I highly recommend this recipe if you want a tasty dessert that looks pretty and tastes just as good!
Caramel Brownies with Pretzel Crust
For the crust
- 1 ½ cup crushed pretzels
- 2 Tablespoons sugar
- ½ cup butter melted
- Your favorite brownie recipe
- ¼ cup salted caramel sauce
Make the crust
Preheat oven to 350°F. Line the bottom and sides of a 9 x 9 in baking pan with parchment paper.
Using a plastic bag with a rolling pin crush the pretzel until fine. You can also use a food processor (that’s what I did). In a small bowl combine the pretzel crumbs, melted butter and sugar. Press firmly into the baking pan and bake for 8 minutes. Remove pan and let cool for 10 minutes.
Prepare brownie batter according to package instructions. Pour the batter on top of the pretzel crust. Drizzle the top of the batter with the salted caramel sauce and using a toothpick swirl the caramel into the brownie batter.
Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool. Brownies are always best served at room temperature as they are easier to cut!