Salted pretzel brownies with toffee-caramel sauce

Bibby's Kitchen
6 servings Prep: 10 mins, Cooking: 40 mins
Rate this recipe
Salty yet wonderfully sweet, serve these delicious brownies warm with a good vanilla ice cream.

By Food24 August 20 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

125 g butter
100 g dark chocolate — 85%
125 g muscovado sugar
100 g castor sugar
1 tsp vanilla extract — extract
2 eggs
80 g all-purpose flour — all-purpose
5 g cocoa powder
1 pinch salt
pretzels — salted
100 g castor sugar
40 g butter
125 ml cream
1 pinch salt
Tap for ingredients
Tap for ingredients


Preheat the oven to 180ºC.

Grease and line an 18cm square baking tin with parchment paper. Cut the paper slightly longer than the tin so that you can create two ‘handles’ to lift the brownies out when cooked.

Place the butter and chocolate in a saucepan over a very low heat and stir until the chocolate and butter are melted and glossy. Do not overheat as the chocolate will burn and seize. This process can also be done in a double boiler, but it’s a bit of a faff in this instance. Take the saucepan off the heat. Add the muscavado sugar, castor sugar and vanilla.

Whisk in the eggs, one at a time, beating well after each addition. Sift in the flour, cocoa, and salt. Stir until the flour is incorporated.

Spread evenly into the tin and smooth over with the back of a spoon. Stud the batter with the pretzels and give the tin a hefty bang on the counter top to get rid of any air pockets. Bake for exactly 25 minutes. Allow the brownies to cool for at least 30 minutes before removing from the tin. Cut into squares or rectangles. Store in an air-tight container.

Sticky toffee caramel sauce:
Place the castor sugar in a small saucepan over a medium high heat. Do not stir until the sugar starts to form pools of liquid. Swirl the pan to ensure that the sugar does not burn. Once the caramel is a deep amber colour, add the butter, followed by the cream.

The caramel will seize up slightly, but allow it to simmer for about 5-7 minutes, by which time the sauce will be slightly reduced and sticky. Add a pinch of salt and allow to cool. Pour into a heat- proof jug to serve.

Recipe reprinted with permission of Bibby’s Kitchen@36.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.