• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Cozy Plum

  • Home
  • Welcome
    • About the Baker
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Miscellaneous
  • Resources
    • Baking Basics
    • Necessary Baking Tools
  • Work with Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Caramel Brownie Pretzel Pie

December 17, 2020 by The Cozy Plum 3 Comments

Jump to Recipe - Print Recipe

Layers of fudgey brownie, soft caramel and silky chocolate ganache fill a salty brown sugar pretzel crust in this Caramel Brownie Pretzel Pie. It’s the perfect amount of sweet with a touch of salty.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

One slice of caramel brownie pretzel pie on a plate with the caramel starting to drip down the side

Simple pretzel crust

To make the pretzel crust, process 3 cups of miniature pretzels until crushed and fine. It’s ok for some smaller chunks to remain, but larger chunks will not press into the pan nicely.

Melt the butter, then add the sugar and butter to the crushed pretzels and mix with a fork until everything is moistened. Press the pretzels into a pie dish or tart pan. I find that using the bottom of a dry measuring cup is the most helpful way to make it super compact.

Bake the crust for 8 minutes at 350 F and then move it to a wire rack to cool.

overhead shot of the pretzel crust

How to make the brownie layer

This is a quick and very small brownie batch! Only a bowl and wooden spoon required 😉

Start by melting the butter and chocolate chips together in the microwave. Do this in 20 second increments and stir in between each until melted and smooth. Add the cocoa powder in and stir to combine.

Next, add the sugar, whisked egg and vanilla. Finally, fold in the flour until it’s just combined. The batter will look fudgey and viscous — pour it into the pretzel crust and gently help it along with your spoon to completely fill the crust.

Bake for 15-18 minutes at 350 F. The middle may still look slightly underdone when you take it out, but the edges should look set. Place on a wire rack to cool completely.

Overhead shot of the baked brownie layer in the pretzel crust

The easiest caramel

Caramel can seem like a daunting task to many. I’m here to tell you that you can and absolutely should make this version because it is the most simple method! AND you don’t even need a kitchen thermometer, which is a bonus. Pour the finished caramel over the brownie layer once the caramel has cooled down a bit and has thickened slightly. Place the tart in the fridge to cool completely before adding the ganache layer.

Tips:

  • Use medium or medium-low heat. This will be different on every stove. When I used to cook on an electric stove, I used medium low heat. On my gas stove, I have to use medium heat.
  • Stir every 30 seconds or so until the sugar has melted and turns amber in color. It will start to get wet, will clump up and crystallize, then will begin to melt and change to an amber color.
  • If at any point the caramel becomes dark brown in color and smells acrid, you’ve burnt your caramel. Pitch it and start again (and try a lower heat).
  • Before adding the butter and cream, the sugar will look rather dark (see picture 5) but will lighten back up once added.
  • Keep a bowl of ice water nearby just in case you accidentally burn yourself. An oven mitt is also recommended if hot steam could bother your hands while stirring.
overhead shot of the pie with the shiny caramel layer added on top of the brownie and pretzel crust

Making the silky chocolate ganache

Ganache is just a fancy way of saying chocolate and cream — it’s SO simple, yet one of the most luxurious things you can make (and eat, in my opinion).

Heat up the heavy cream until it’s just simmering and pour over top of the chocolate chips. Allow it to sit for one minute and then stir constantly from the center with a spoon or whisk until it comes together.

Pour it on top of the cooled tart and gently spread it to the edges.

overhead shot with the sheen chocolate ganache layer added

Lastly, PLEASE add the flaky salt to the top of the ganache. It really is a crucial ingredient to the overall flavors and intended taste.

In case you need more convincing to make this Caramel Brownie Pretzel Pie, Adam said this is VERY high up on his favorites list. I mean, just look at those layers!! You definitely can’t go wrong with this one.

cross section of the caramel brownie pretzel pie with two slices removed. flaky salt is scattered on top of the ganache

If you’re looking for other pie or tart recipes, check out:

  • Chocolate Coffee Tart
  • Chocolate Peanut Butter Tart
  • Cinnamon Panna Cotta Tart
Print
5 from 1 vote

Caramel Brownie Pretzel Pie

Layers of fudgey brownie, soft caramel and silky chocolate ganache fill a brown sugar pretzel crust in this Caramel Brownie Pretzel Pie. It's the perfect amount of sweet with a touch of salty.
Prep Time30 mins
Active Time1 hr
Chill time1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: brownie, caramel, chocolate ganache, pies, pretzel, pretzel crust, salted caramel, turtle
Yield: 12
Author: Callan Rowe

Equipment

  • 9-inch pie dish or 9-inch tart pan
  • Food processor (or gallon bag and rolling pin)

Materials

Crust

  • 1 ¼ cups ground mini pretzels (150g) or ~3 cups whole mini pretzels
  • ½ cup unsalted butter melted (113g)
  • ⅛ cup light brown sugar (25g)

Brownie Layer

  • ¼ cup semi-sweet chocolate chips (1.5 oz)
  • ¼ cup unsalted butter melted (57g)
  • 3 T cocoa powder (9g)
  • ⅓ cup + 2T granulated sugar (92g)
  • 1 egg whisked
  • ½ tsp vanilla paste or extract
  • ¼ cup all-purpose flour (30g)
  • Pinch salt

Caramel layer

  • 1 cup granulated sugar (200g)
  • 6 T unsalted butter room temperature (85g)
  • ½ cup heavy whipping cream (119g)
  • ¼ tsp sea salt

Ganache layer

  • ¾ cup semi-sweet chocolate chips (4oz)
  • ½ cup heavy whipping cream (119g)
  • Flaky salt for garnish

Instructions

  • Preheat the oven to 350 F.

Pretzel base

  • Grind up the pretzels in a food processor until fine. Alternatively, add the pretzels to a gallon ziplock bag and crush with a rolling pin or can. A few small chunks can remain, but you want it to be mostly ground so it presses into the dish best. Transfer the ground pretzels to a bowl and add in the butter and brown sugar. Mix with a fork until combined and resembles wet sand.
  • Press the mixture into the base and sides of a 9-inch tart pan or pie dish using the bottom of a measuring cup.
  • Bake the crust for 8 minutes, then remove to a wire rack to cool.

Brownie layer

  • Add the chocolate chips and butter to a bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
  • Add the cocoa powder to the butter and chocolate and mix. Then add the sugar, whisked egg, and vanilla and mix. Fold in the flour and salt until just combined. Pour the brownie batter over the cooled pretzel crust and gently help it along to meet the edges of the crust.
  • Bake at 350 F for about 15-18 minutes. It will look underdone and fudgy in the middle, but the edges will look set.
  • Allow to cool completely on a wire rack.

Caramel Layer

  • While the pie is cooling, make the caramel. Add the sugar to a medium saucepan over medium-low to medium heat and stir about every 30 seconds until melted and turning amber. It will start to get wet, will then clump up and crystallize, then will begin to melt and change to an amber color.
  • Add the softened butter 1 tablespoon at a time, stirring to combine before adding the next tablespoon. Next, add the heavy cream and salt and continue mixing. The caramel will bubble up at this point, but don’t be alarmed. Once combined, turn off the heat and carefully pour into a heat proof bowl to cool slightly.
  • Once the caramel has started to cool and get a bit thicker, pour the caramel over the brownie layer, then transfer the pie to the fridge to cool completely. About 1 hour.

Ganache Layer

  • Add the chocolate chips to a heatproof bowl. Heat the heavy cream over medium heat until just under a simmer. Add the hot cream to the chocolate and allow it to sit for 1 minute. Using a spatula or spoon, continuously stir from the center until the mixture is combined. Pour over the cooled caramel layer and gently spread to reach all parts of the crust.
  • Sprinkle the top with flaky finishing salt. I don't suggest skipping this ingredient, as it is crucial to the overall taste and flavors intended.

Notes

Store the pie with a piece of cling wrap on the ganache in the fridge for up to 5 days. Slice cold, but allow the chill to come off before enjoying.

Filed Under: Pies & Tarts Tagged With: brownie, caramel, chocolate ganache, pie, pretzel, sea salt, tart

Previous Post: « Chocolate Peanut Butter Cup Cookies
Next Post: White Chocolate Cranberry Tart »

Reader Interactions

Comments

  1. Megan

    December 27, 2020 at 5:59 pm

    5 stars
    The sweet and salty combo is perfection!

    Reply
    • The Cozy Plum

      December 27, 2020 at 11:04 pm

      Thanks so much, Megan! Glad you enjoyed it!

      Reply

Trackbacks

  1. Chocolate + Salted Caramel Snack Cake » The Cozy Plum says:
    December 28, 2020 at 2:11 am

    […] you’re feeling uneasy. I recently had someone message me and tell me that her husband made my Caramel Brownie Pretzel Pie and he now brags to people that he made homemade caramel […]

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Check out what other bakers are loving right now!

  • All-Butter Pie Crust
  • Thai Tea Crème Brûlée
  • Almond Coconut Loaf Cake
  • Sweet Tart Crust (Pâté Sucrée)
  • Fruit & Cream Cheese Puff Pastry Danish

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Footer

thecozyplum

People always ask me about my pie dough! I’ve fi People always ask me about my pie dough! I’ve finally made a stand-alone recipe for my easy, every day, all-butter pie crust. It’s a bit long, but I wanted to provide every detail I could think of that allows me to make a fool-proof crust every time. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This specific crust is comparable to a store bought dough, all done in the food processor (though can definitely be done by hand) and is whipped up in no time. It’s supple, easy to work with, and freezes perfectly! I always have a stack ready to go in my freezer 😬 Grab the link in my bio ✨
.
.
.
.
#piedough #piecrust #piecrustdesigns #butter #allbutter #allbuttercrust #piesquad #pies #piesofinstagram #piestagram #pie #howto #howtobake #piebaking #bakersofinstagram #bakersofig #bakingtutorial #sweettooth #sweettreats #foodporn #dessertlover #desserttime #dessertbae #dessertpic
Happy Monday from me and my fave Double Chocolate Happy Monday from me and my fave Double Chocolate Banana Muffins! I don’t actually have any of these on hand rn but realllly wishing I did after a weekend of camping and relaxing! Grab the recipe for these in my bio ✨Chocolatey banana goodness (and super quick). 
.
.
.
.
#muffins #muffinsofinstagram #muffintop #muffinrecipe #muffinstagram #chocolatemuffin #chocolatemuffins #chocolatelover #chocolatelovers #chocolateloversclub #chocolateloversdream #chocolover #feedfeedchocolate #chocoholics #foodstyling #foodstylist #foodstyle #foodphotography #foodphotograph #dessertoftheday #todaybreakfast #imsomartha #bananamuffin #bananabreadrecipe #bananabread
NEW! Thai Tea Crème Brûlée and I’m obsessed. NEW! Thai Tea Crème Brûlée and I’m obsessed. I think I could eat this every week and never tire of it. Creamy, floral, lightly spiced...add the crackly & caramelized top and OOF 😍 Kills me. Grab the link in my bio! 
.
P.s. I just learned that red and yellow food coloring was added to Thai Tea (to give the orange color) back in the day likely so it could be differentiated from Thai Coffee since they both looked similar!
.
.
.
#thaitea #thaitealovers #thaiicedtea #thaifoodstagram #cremebrulee #crèmebrûlée #custard #desserts #desserttable #dessertlovers #dessertlover #dessertstagram #dessertsofinstagram #feedfeed #feedfeedbaking #bakersgonnabake #deliciousness #bakinglove #bakersofinstagram #dessertrecipe #dessertbae #bhgfood #imsomartha #bakeandshare
These were from a wee ole kitchen mess around the These were from a wee ole kitchen mess around the other weekend and I do believe they’ll end up on the blog after some more tests! A little bit of PBJ, little bit of oat action. Nostalgic for sure 🤤 I have some questions for you so I can nail these...head to my stories to answer please 🙏🏼
.
.
.
.
#peanutbutter #peanutbutterdessert #peanutbutterandjelly #peanutbutterjellytime #pbj #dessertbar #dessertbars #oatsforbreakfast #oatmealrecipe #strawberry #strawberrydessert #foodphotography #foodphoto #foodphotos #foodphotoshoot #foodstyling #foodstagram #dessertstagram #dessertstyling #dessertstylist #feedfeed
I wanted to make a citrus tart before spring went I wanted to make a citrus tart before spring went full throttle. While it may look lovely, it tasted like total garbage 😂 This is why I spend hours upon hours testing all of my recipes. I will never post a recipe to my blog that doesn’t excite the taste buds! Adam ate two slices, but he thinks everything tastes good and can’t be trusted 😜 Had to photograph it since I took the time to segment all of the citrus. Maybe I’ll nail it next year... Tell me below 👇🏼 What’s your most recent baking fail and let’s share in the misery together 😭😂
.
.
.
.
#cirtustart #citrus #orangetart #tartsofinstagram #patesucree #bloodorange #bloodoranges #caracaraoranges #navelorange #mascarpone #mascarponecream #colorfulfood #bhgfood #eeeeats #foodstyling #foodphotoshoot #foodphotograph #foodphotooftheday
Load More... Follow on Instagram

Copyright © 2021 The Cozy Plum on the Foodie Pro Theme