What is the world coming to? Naturally sweetened Peanut Butter Caramel Pretzel Brownies? These contain all the flavors we love best – salty and sweet in a big chewy chocolate package. Nothing could be better!
Take a bite of this combo and you might never look back because everything you need is all here. Rich chocolate, creamy caramel and salty pretzels combine for something amazing. And have no fear, these rich bars are sugar and artificial ingredients free. There’s only real food packed into these beauties!
The downside to these bars is they aren’t the most photogenic dessert out there… but that could be because I didn’t have the patience to try all the angles. I had brownies to eat! Make them to see how decadent they are and know they are best served with milk and a night of some good reality T.V. :)
Peanut Butter Caramel Pretzel Brownies (dairy-free, gluten-free, soy-free)
3 ounces unsweetened Chocolate, melted
1 cup Neutral Oil
2 1/4 cups Coconut Sugar
4 Large Eggs
1/2 teaspoon Natural Butter Extract
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Sea or Pink Salt
1 teaspoon Cornstarch
1/3 cup plus 1 Tablespoon Cocoa
3 Tablespoons Almond Flour
12-15 Gluten-Free Pretzels
1 batch Homemade Peanut Butter Caramel Fudge Sauce or your fav Caramel, divided
Pre-heat oven to 325 degrees. Line a 9×9 or 7×11 baking dish with parchment paper and lightly grease.
In a mixing bowl, combine the melted chocolate, oil, and coconut sugar. Mix to combine. Slowly add the eggs and mix. Add the extracts and salt and whisk to combine. Sift the cornstarch, cocoa and flour together and add to the mixture. Pour and spread the mixture in the prepared pan. Swirl in about 1/2 cup of the peanut butter caramel into the batter. Place 12 pretzels evenly over the batter. Bake for 32-38 minutes. When done, drizzle with another 1/4 cup of caramel sauce. Store brownies at room temperature for up to 3 days or freeze for up to 6 weeks.