Caramel Pretzel Crunch Brownies Recipes

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Whisk together the brownie mix and cayenne in a large bowl. Add the vegetable oil, eggs and 1/2 cup water and stir until just combined; do not overmix. Stir in the crushed pretzels. Spread the mixture in the prepared dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted about 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack.
• For the caramel: Put the sugar in a small saucepan, drizzle with 2 tablespoons water and set over medium heat. Cook, without stirring, until the sugar melts. Continue to cook, swirling the pan occasionally so the edges don't burn, until the sugar syrup is a dark amber, about 8 minutes.
• Whisk in the butter, then the cream. Return to a simmer, just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a spouted glass measuring cup and let cool until the mixture is thick enough to drizzle, 3 to 4 minutes.
• Drizzle the caramel over the brownies and sprinkle lightly with the coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve topped with whipped cream.

Steps:

• 1. Heat oven to 350 degrees (F). Grease or spray 13 x 9-inch pan. (I lined the pan with parchment paper, makes for easier removal of brownies from pan).
• 2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan.
• 3. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
• 4. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies.
• 5. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.
• 6. Cut into 24 pieces. Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
• In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
• In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half.
• Beat brownie mix, vegetable oil, water, and eggs together in a bowl until batter is well-combined. Pour batter into prepared baking dish. Place caramel halves in 3 rows of 6 in the brownie batter so that there will be a caramel half in the center of each brownie.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes.
• Melt remaining caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour caramel mixture over warm brownies and top with pretzels, chocolate chips, and toffee bits. Cool completely before cutting into squares.

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the crust: In a food processor, combine butter, graham cracker crumbs, crushed pretzels and egg white. Process until mixture is well blended. Transfer to prepared pan and press crumb mixture into an even layer on the bottom. Bake until deeply browned at the edges, about 14 to 17 minutes. Transfer pan to a wire rack to cool.
• Make the brownies: Raise oven temperature to 400 degrees. Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using.
• Scrape batter into an even layer on top of the crust. Top with pretzels and bake until the top is set and firm to touch, especially in the center, 20 to 25 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.