Ingredients
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini pretzels, crushed
- 1/2 cup salted caramel sauce
- 1 teaspoon flaky sea salt
If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Similarly, if you prefer a darker chocolate flavor, feel free to swap out the unsweetened cocoa with dark cocoa powder.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium-sized saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the granulated and brown sugars until combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill each cupcake liner halfway with the brownie batter. Add a spoonful of salted caramel sauce in the center, then cover with more brownie batter until the liner is about three-quarters full.
- Sprinkle crushed pretzels over the top of each brownie cup, pressing them slightly into the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the edge (not the center) comes out with a few moist crumbs.
- Remove from the oven and immediately sprinkle with flaky sea salt. Allow the brownie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International