Starts-With-A-Mix Salted Caramel Pretzel Brownies

starts with a mix caramel pretzel brownies 1_small

I love doctoring up a brownie mix for a last minute treat. I made these for our first full day of summer break and my houseful of kids DEVOURED them before they were even cool. Ooey-gooey, chocolate carmelicious goodness — these could absolutely pass for homemade.

I made the caramel to pour on top, so it hardened a bit in the fridge. You could totally use a really good ready-made sauce. I just didn’t have any.

Make these, sit back and watch the accolades roll in…

Starts-With-A-Mix Salted Caramel Pretzel Brownies

Starts-With-A-Mix Salted Caramel Pretzel Brownies


1 13.9-ounce brownie mix (plus oil, eggs, water as called for)

Caramel: (if you want to make your own)

1/2 cup of granulated sugar

2 tablespoons water

2 1/2 tablespoons unsalted butter, room temperature

1/4 cup heavy whipping cream

1/4 teaspoon salt

3/4 cup chopped pretzels


Prepare brownie mix as directed for an 8x8 or 9x9 pan.

To make the caramel, place the sugar and 2 tablespoons water in a medium saucepan (high sides). DO NOT STIR. Cook over medium-high heat to a dark caramel color, swirling the pan lightly as it begins to brown to distribute the sugar. While the sugar and water are doing their thing, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

Pour caramel mixture over cooled brownies. You may need to us the back of a spoon to spread evenly. Top caramel with the crushed pretzels, pressing them down lightly. Cut with sharp knife into pieces. Store in airtight container on the counter or in the refrigerator.

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