What is the secret to fudgy brownies?

The fudgiest brownies come down to balance —a high ratio of fat to flour, very little leavening, and minimal mixing. That’s why our brownie layer skips baking powder and uses melted chocolate + cocoa + butter for maximum richness. Overbaking is the enemy here. Take it out when the center is still soft and slightly jiggly—it’ll firm up as it cools and stay gloriously gooey in every bite.

Should brownie batter be grainy?

Yes, and don’t panic if it is. When you mix granulated sugar into warm melted chocolate and butter, the batter can appear grainy—that’s totally normal. Once baked, the sugar dissolves, leaving you with that signature shiny top and melt-in-your-mouth texture. A slightly grainy batter is actually a good sign you’re on the right track to achieving a rich and gooey brownie base .

How do you thicken caramel sauce?

To naturally thicken your caramel: Simmer it longer after adding the cream Let it cool down slightly before layering—it thickens as it rests Never use flour or starch; they alter the flavor Our version thickens beautifully with just sugar, butter, and cream—no shortcuts needed.

Rich and Gooey Caramel Brownie Pie: The Most Dessert

Description

This decadent Salted Caramel Brownie Pretzel Tart combines a buttery pretzel-pecan crust, a rich fudgy brownie layer, a gooey homemade caramel, and a glossy chocolate ganache — all topped with flaky sea salt for the ultimate sweet-salty dessert.

Ingredients

Units Scale

Crust:
1 1/4 cups ground mini pretzels (125g) or ~2.5 cups whole mini pretzels
1/2 cup pecan halves (50g)
1/2 cup unsalted butter, melted (113g)
2 tablespoons light brown sugar (25g)
Brownie Layer:
1/4 cup semi-sweet chocolate, chopped (1.5 oz)
1/4 cup unsalted butter, melted (57g)
3 tablespoons Dutch processed cocoa powder (18g)
1/3 cup + 2 tablespoons granulated sugar (92g)
1 egg, whisked
1/4 cup all-purpose flour (30g)
1/8 teaspoon salt
Caramel Layer:
1 cup granulated sugar (200g)
6 tablespoons unsalted butter, room temperature (85g)
1/2 cup heavy whipping cream (120g)
2 teaspoons vanilla paste or extract
1/4 teaspoon sea salt
Ganache Layer:
3/4 cup semi-sweet chocolate, chopped (4 oz)
1/2 cup heavy whipping cream (120g)
Flaky sea salt, for garnish

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Instructions

Preheat the oven to 350℉ (177℃).
Make the crust: In a food processor, pulse pretzels until finely ground. Add pecans and pulse again. Add sugar, salt, and melted butter, then pulse until the mixture is moistened.
Press mixture into the base and sides of a tart pan using a measuring cup. Bake crust for 8 minutes. Cool on a wire rack.
Make the brownie layer: Melt chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between. Add cocoa powder and stir. Mix in sugar and whisked egg, then fold in flour and salt until just combined.
Pour batter over cooled crust, spreading evenly. Bake for 15–18 minutes until edges are set but center is fudgy. Cool completely.
Make the caramel: Heat sugar in a saucepan over medium-low heat, stirring every 30 seconds, until melted and amber. Add butter 1 tablespoon at a time, stirring in between. Add cream (it will bubble), then stir in vanilla and salt. Cool slightly.
Pour cooled caramel over brownie layer and refrigerate for about 1 hour until set.
Make the ganache: Place chocolate in a bowl. Heat cream until just simmering, then pour over chocolate. Let sit 1 minute, then stir until smooth.
Pour ganache over cooled caramel and spread evenly. Once set, sprinkle with flaky sea salt before serving.

Notes

For a more intense chocolate flavor, use dark chocolate in the ganache.
Let each layer cool fully before adding the next to prevent mixing.
Store in the refrigerator and bring to room temperature before serving for best texture.

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 34g
Sodium: 290mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg