Caramel Pretzel Brownie Recipe

My family loves brownies. I have to admit that I make my brownies from a box. Yes, Betty Crocker, Duncan Hines and the Pillsbury Dough Boy are my best friends when it comes to baking. It’s not that I’m lazy, it’s just that I’ve tried making homemade brownies before and they just weren’t as good as boxed. I also am short on time, so this makes for a quick throw-together dessert.

I do get tired of just plain old brownies. So, when I ran across this recipe, I was very excited to try it. It was really easy and a nice change from the ordinary. It has everything-a little sweet, a lot of chocolate, a little crunchy, a tad bit of salty and extra gooey. Try it and see what you think.

Caramel Pretzel Brownies

1 box family size brownie mix

3 cups of mini pretzels

1 small bottle of caramel sauce

sea salt

Make brownie mix as directed on the box. Pour 1/3 of the brownie batter into a 9x13-inch pan. Place the pretzels on the batter in layers, being sure to cover the entire pan. Pour the remaining 2/3 of the batter on top of the pretzels and bake for 350 degrees for about 25 minutes. Let the brownies cool for five minutes and then pour the caramel over the brownies. Use as much or as little as you like. Sprinkle sea salt over the top of the caramel.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.