Salted Pretzel Brownies
These salted pretzel brownies are deeply fudgy, salty-sweet, and made in one pan with no mixer required. Dark chocolate and cocoa powder create serious brownie depth, espresso powder amps up the chocolate flavor, and crunchy mini pretzels folded in and pressed on top give you that irresistible salty crunch in every bite. The easiest crowd-pleasing chocolate dessert you will ever bake.
Equipment
- Baking pan (9x13 inch)
- Medium Saucepan
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 8 oz butter (diced)
- 6 oz dark chocolate (roughly chopped)
- ¼ cup unsweetened cocoa powder
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1¼ cups all-purpose flour
- ½ teaspoon instant espresso powder
- ½ cup dark chocolate chips
- 1 cup mini pretzels divided
Instructions
- Preheat the oven to 350℉ and line a 9x13-inch baking pan with parchment paper.
- Add the butter and chopped dark chocolate to a medium saucepan. Melt over low heat, stirring gently until smooth.
- Stir in the cocoa powder and whisk until fully dissolved into the warm chocolate mixture. Remove from heat, then stir in the sugar and vanilla extract until combined.
- Add the eggs one at a time, whisking well after each addition until the batter looks glossy and smooth.
- Fold in the flour, instant espresso powder, and dark chocolate chips until just combined. Lightly crush half of the pretzels and fold them into the batter.
- Pour the batter into the prepared baking pan and spread it evenly. Arrange the remaining pretzels on top, pressing them lightly into the surface.
- Bake for 40-45 minutes, until the brownies are set around the edges but still slightly soft in the center. Start checking at 35 minutes. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan before slicing into squares and serving.
Notes
- Lightly crushing the pretzels gives you better distribution in the batter while still keeping small crunchy pieces throughout each bite.
- Keep the heat low when melting the butter and chocolate so the mixture stays smooth and does not split.
- The espresso powder does not make the brownies taste like coffee. It deepens the chocolate flavor. You can skip it if needed.
- Do not overmix once the flour is added. Stir just until combined to keep the brownies soft and fudgy.
- Start checking at 35 minutes. The center should have moist crumbs on a toothpick, not wet batter. Overbaking will make the brownies dry.
- Let the brownies cool completely before slicing. This helps them set properly and gives clean edges.
- Sprinkle a small pinch of flaky salt on top after baking if you want a stronger sweet and salty finish.
