Ultimate Salted Caramel Pretzel Beer-Infused Brownies
Fudgy brownies with a perfect balance of sweet salted caramel, crunchy pretzels, and a subtle rich beer undertone, creating a unique and indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
- ½ cup (120ml) dark beer (stout or porter), room temperature
- ¾ cup (180ml) caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes
- 1 cup (about 50g) mini pretzels, roughly crushed
- Pinch of coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and shiny, about 2 minutes.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and room temperature beer gently until combined.
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
- Pour half of the batter into the prepared pan and spread evenly.
- Warm caramel sauce slightly (10-15 seconds in microwave) to loosen. Drop spoonfuls over the brownie batter and swirl gently with a knife or skewer. Sprinkle ½ teaspoon sea salt flakes over the caramel.
- Spoon the remaining brownie batter over the caramel swirl and spread gently to cover.
- Scatter the crushed mini pretzels evenly on top and sprinkle a pinch of coarse sea salt.
- Bake for 30 to 35 minutes, checking doneness by inserting a toothpick near the center; it should come out with moist crumbs but not wet batter.
- Cool completely on a wire rack before lifting out using parchment overhang. Cut into 16 squares.
Notes
Use room temperature eggs and beer for smooth batter. Do not overmix to keep fudgy texture. Use dark beers like stout or porter for best flavor. For softer caramel texture, reduce baking time by a couple of minutes. Let batter rest 10 minutes before baking for more intense beer flavor. Crush pretzels to bite-sized pieces, not powder.
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 280
- Sugar: 22
- Fat: 14
- Carbohydrates: 35
- Protein: 3
Keywords: brownies, salted caramel, pretzels, beer-infused, dessert, sweet and salty, fudgy brownies, easy brownies, crowd-pleaser