Hold me back. These Caramel Pretzel Brownies are swoon worthy. One look at these magical confections and you’re wishing I owned a little bakery next store to you just so you could pop on over for a mid-day coffee break. I wish I did too, I love coffee chats!
The good news is I’m a nice food blogger. I don’t just take amazing pictures of my meals and post them everywhere on blast. No, I provide the recipe! So thoughtful, I know.
Now you can enjoy these brownies right in your home. Or bring them to a party! Everyone will for sure like you. Even the health nut standing there sipping on water complaining about not getting to eat anything. She’ll like you because this recipe is….wait for it…. gluten free! That’s right. Made from the best ingredients and baked to perfection.
The first thing you’ll want to do is whip up some caramel sauce. My caramel recipe is only 3 ingredients and take 3 minutes!
Next you’ll put the caramel sauce in the fridge and get to work on the brownies. Once the batter is made, pour on some crushed gluten free pretzels.
Bake for about 30 minutes (longer if you used an 8×8 as the brownies will be thicker).
Let the brownies cool completely before drizzling on the caramel sauce.
If you’re eating these right away, have at it! If not, cover the brownies and put them in the fridge until ready to serve.
Make the caramel sauce first. Let it cool in the fridge while you make the brownies.
Preheat the oven to 325°.
Spray an 8x8 pan for thick brownies or a 9x13 for thinner brownies.
Prepare the brownie batter as instructed in the recipe.
Pour the batter into the pan and bake for 30 minutes, or until the center is cooked all the way through. You can use a toothpick to check.
Grab a gallon-size ziplock bag and pour the 1 cup of pretzels into it. Seal the bag and begin crushing the pretzels. I use my metal potato masher. Crush the pretzels until they are small pieces, but not crumbs.
Sprinkle the pretzels over the cooked (but still hot) brownies.
Once completely cool, drizzle the caramel sauce over the brownies.