Dessert | December 17, 2014

Caramel Pretzel Pecan Brownies

As if we all needed another gooey, drippy, salty, crunchy, dense nugget of joy during this holiday season, I have just one more teeny tiny little recipe for you. And I’m not even sorry.

A stack of Caramel Pretzel Pecan Brownies on a cake stand

Use a boxed brownie mix, I won’t even tell. Those things are seriously amazing. I love the Ghiradelli Triple Chocolate mix, with chunks of chocolate in the batter. Bake them up all nice and brownie-like. Please do not overbake your brownies! That’s the fastest way to ruin them. They will appear underdone, but cool to doneness. A little gooey brownie never hurt anyone. Just chill them before cutting and wipe your sharp knife clean between cuts so you get smooth lines.

A close up of Caramel Pretzel Pecan Brownies on a cake stand

Cook up a batch of our caramel, and just slightly undercook it. I made a half-batch, and had enough for the brownies as well as an 8×8 pan of caramels (to which some I added pecans and some sprinkled cinnamon and salt). But because I had slightly undercooked it, the caramels were very soft and best kept refrigerated (them being chilled also made cutting and wrapping them much easier). My husband prefers them this way, so it wasn’t an issue. If you’d prefer non-chilled caramels, you could save the sauce in a mason jar with a lid in the refrigerator for ice cream, hot cider, pancakes, spoonfuls late a night, its whatevs.

A process shot of pouring caramel sauce on a tray of Caramel Pretzel Pecan Brownies

In addition to chilled brownies, this is also much easier done if you line your brownie pan: either foil or parchment paper.

Someone cutting into Caramel Pretzel Pecan Brownies
Caramel Pretzel Pecan Brownies on a work top

Perfect for your next holiday party, wrapping up and giving away, leaving out for Santa…

 

 

An overhead shot of Caramel Pretzel Pecan Brownies

Oh, Santa. Such a sucker for chunky chocolate, salty pretzels, crunchy pecans, and creamy caramel.

Caramel Pretzel Pecan Brownies with a bite out
One Caramel Pretzel Pecan Brownie on a cake stand

 

5 from 1 vote
Caramel Pretzel Pecan Brownies
Caramel Pretzel Pecan Brownies
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

The most delicious caramel Pretzel Pecan Brownies that are super easy and make and will go down a storm!

Course: Dessert
Cuisine: American
Keyword: Caramel Brownies, Pecan Brownies
Servings: 16 -20 brownies
Calories: 285 kcal
Author: Stephanie
Ingredients
  • 1 pan baked brownies I used 8x11
  • candy thermometer
  • 1/2 can sweetened condensed milk use 7 oz.
  • 1 c sugar
  • 1/2 c butter
  • 1/4 t salt
  • 3/4 c white karo syrup
  • 1 c chopped pecans
  • 2 c broken pretzels
Instructions
  1. Make brownies, being sure to line pan with either foil or parchment paper, and not overbake.
  2. Make caramel. Combine the 7 oz. sweetened condensed milk, sugar, butter, salt, and karo syrup in heavy-bottomed pan. Stir constantly, being sure to not scrape the sides of the pot.
  3. Insert candy thermometer into pot after it has begun to boil, darken in color, and thicken. Stir around the thermometer. Continue to simmer and stir until it has reached 240 degrees. Immediately remove from heat and pour into glass measuring cup. Let cool a bit.
  4. Sprinkle pretzels and pecans over brownies. Drizzle enough caramel over brownies so that they are basically covered. Pour the remaining caramel in a buttered pan to cut into caramels or save for a topping.
  5. Refrigerate brownies until chill. Remove from pan by foil/parchment paper and place on cutting board. Cut with a hot knife, cleaning between cuts.
Nutrition Facts
Caramel Pretzel Pecan Brownies
Amount Per Serving
Calories 285 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 159mg7%
Potassium 27mg1%
Carbohydrates 42g14%
Sugar 35g39%
Protein 1g2%
Vitamin A 180IU4%
Vitamin C 0.1mg0%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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