These Salted Caramel Pretzel Brownie Bites are the kind of dessert that makes people stop mid-bite and say, “Okay… wow.” They’re rich and fudgy, buttery and crunchy, with just the right hit of salt to keep everything perfectly balanced.

You’ve got a crisp pretzel crust on the bottom, a deeply chocolatey brownie layer in the middle, and a silky homemade salted caramel on top that sets into the most luscious finish. Finished with a sprinkle of flaky sea salt, these little bites feel fancy enough for a party—but comforting enough to make “just because.”

They’re beautiful once sliced into neat squares, with clean layers that practically beg to be shared (or saved) on Pinterest. Fair warning: they disappear fast.

Before You Begin – Here’s What You’ll Need:

Salted Caramel Pretzel Brownie Bites

Author: not just recipe
Total Time: 1 hour 40 minutes

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Instructions

Pretzel Crust

Preheat the oven to 200°C and line a 20 x 20 cm tin with baking paper.

Mix together the crumbed pretzels, melted butter and brown sugar in a small bowl. Tip into the lined tin and spread out in an even layer, packing it down firmly.

Bake for 7-8 minutes, then remove to cool while you finish making the brownie.

Brownie

Reduce the oven temperature to 180°C. Place the butter, salt, sugar and cocoa in a medium sized pot. Cook over a low heat until the butter is melted and it is completely combined. Do not let boil (if you do or it gets very hot, cool the mixture down in the fridge/freezer for 5 minutes before adding the remaining ingredients).

Add the eggs one at a time, stirring vigorously until the batter looks shiny and well blended. Stir in the vanilla essence.

Stir in the flour and baking powder until fully blended, and then mix vigorously for 30 seconds (about 40 strokes)

Spread the batter evenly over the crust in the tin. Bake for 25-35 minutes, or until a skewer inserted into the middle comes out slightly moist with batter. (A few crumbs is okay).

Remove to let cool.

Salted Caramel

To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).

Heat the sugar in a medium pot over medium-high heat, stirrng constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid – watch carefully, ensuring it doesn’t catch/burn.

When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.

Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.

Stir in the vanilla and salt to taste. Leave to cool.

Pour about 3/4 – 1 cup of the caramel over the brownie, spreading out to make an even layer. Refrigerate for 2-4 hrs, until set, then sprinkle with freshly ground sea salt.

Cut with a large sharp knife, heated under hot running water.

Keep refrigerated, but allow to soften a little at room temperature before serving.

Notes

You will have some caramel left over which can be kept in the fridge – but I am sure that it will not last long! You could heat it to serve over ice cream, make another brownie but this time swirl the caramel through the mixture before baking, serve over french toast or pancakes for breakfast, or even just eat by the spoonful straight from the fridge – the possibilities are endless!

Prep Time: 1 hour
Cook Time: 40 minutes

Tips for Perfect Results (Worth the Extra Minute)

This recipe is very doable, but a few simple tips will make your brownie bites truly next-level:

Pack the pretzel crust firmly.
Press it down well so it holds together when sliced. A flat-bottomed glass works great for this.
Don’t overbake the brownies.
You want a skewer to come out slightly moist. A fudgy center is the goal—remember they’ll continue to set as they cool.
Cool before adding caramel.
Make sure the brownie layer is fully cooled so the caramel sets nicely instead of soaking in.
Prep caramel ingredients ahead of time.
Caramel moves quickly, so having everything measured and ready keeps it stress-free.
Heat your knife for clean cuts.
Run a large knife under hot water, wipe it dry, and slice. Repeat between cuts for bakery-worthy squares.

Small details, big payoff.

Variations and Serving Ideas

These brownie bites are incredible as written, but they’re also fun to customize:

Chocolate drizzle: Add a drizzle of melted dark chocolate over the caramel for extra drama.
Nutty crunch: Sprinkle chopped pecans or peanuts on top before the caramel sets.
Espresso boost: Add a teaspoon of instant espresso powder to the brownie batter.
Holiday version: Cut into tiny squares and serve on a dessert tray for Christmas or parties.
Bite-sized option: Bake, chill, and cut into mini squares for dessert boards or gifting.

Serve them slightly softened at room temperature so the caramel is perfectly gooey but still set.

Storage and Make-Ahead Tips

These brownie bites are great for prepping ahead:

Refrigerator:
Store covered in the fridge for up to 4–5 days.
Before serving:
Let them sit at room temperature for about 10–15 minutes so the caramel softens slightly.
Freezer-friendly:
Freeze sliced brownie bites in an airtight container for up to 2 months. Thaw overnight in the fridge.

They’re ideal for making in advance—especially when you want dessert handled before guests arrive.

Final Encouragement (You’ll Want to Make These Again)

If you’re a fan of sweet-and-salty desserts, these Salted Caramel Pretzel Brownie Bites belong on your must-bake list. They’re rich without being overwhelming, indulgent without being fussy, and guaranteed to earn compliments.

Make them for a party, bring them to a gathering, or keep a stash in the fridge for when a serious chocolate craving hits. Just don’t be surprised if you find yourself sneaking “one more” bite every time you pass the pan.

Save this one—you’re going to want it again. 🍫🥨✨

Salted Caramel Pretzel Brownie Bites : Sweet, Salty, and Completely Irresistible