The Best Sweet and Salty Gluten-Free Pretzel Brownies

Brownies have always been my comfort food, but adding a sweet and salty twist with pretzels?

That’s a whole new level of irresistible. I remember baking these for the first time on a rainy Sunday.

The kitchen smelled like chocolate heaven, and the crunch of pretzels in every bite made it unforgettable.

These brownies are perfect for sharing—or keeping to yourself on a cozy night in.

Tips and Variations

• Substitutions: Swap the caramel for melted peanut butter or Nutella if you prefer.
• Add-ins: Stir in 1/2 cup of chopped walnuts or pecans to the batter for extra crunch.
• Dairy-Free Option: Use dairy-free butter and chocolate chips.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer freshness.

Serving Suggestions

Serve these brownies warm with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.

If you’re feeling fancy, sprinkle a little more sea salt on top right before serving.

Sweet and Salty Gluten-Free Pretzel Brownies

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• Author: Judy Goudy
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Diet: Gluten Free

Print Recipe

Description

Rich, fudgy brownies with a crunchy, salty pretzel topping and a drizzle of caramel. A gluten-free treat that hits all the right flavor notes.

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Ingredients

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For the brownies:

• • 1/2 cup (1 stick) unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder

For the topping:

• • 1 cup gluten-free pretzels, roughly crushed
  • 1/4 cup caramel sauce (store-bought or homemade)
  • 1/4 tsp flaky sea salt

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Instructions

• Prep Your Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Grease lightly with cooking spray.
• Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring each time, until smooth. Let it cool slightly.
• Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Stir in the melted chocolate mixture.
• Combine the Dry Ingredients: Sift together the gluten-free flour, cocoa powder, salt, and baking powder. Gradually fold into the wet ingredients until just combined.
• Pour and Top: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crushed pretzels over the top, pressing them lightly into the batter. Drizzle with caramel sauce and finish with a pinch of flaky sea salt.
• Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool and Slice: Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.

Notes

Perfect for parties or a cozy night at home. Substitute as needed for dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 210
• Sugar: 18g
• Sodium: 95mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg