Salted Caramel Brownie A La Mode Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides for easy removal. Lightly grease the parchment.

Crush pretzels: Place mini pretzels in a resealable bag and crush with a rolling pin or pulse in a food processor until coarse crumbs form (no need to be powdery).

Combine crust ingredients: In a small bowl, mix crushed pretzels, 2 tablespoons granulated sugar, melted butter, and 1/2 teaspoon coarse sea salt until evenly moistened.

Press crust into pan: Evenly press the pretzel mixture into the bottom of the prepared 8x8 pan, compacting firmly using the bottom of a measuring cup or your fingers to form an even crust layer. Bake for 6–8 minutes until set and fragrant. Remove from oven and let cool slightly while preparing brownie batter. Keep oven at 350°F.

Melt chocolate and butter: In a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt 6 oz chopped bittersweet chocolate with 3/4 cup unsalted butter until smooth. Remove from heat and let cool 3–5 minutes.

Whisk sugars and eggs: In a medium bowl, whisk together 1 cup granulated sugar and 1/4 cup packed light brown sugar. Add the 2 large eggs one at a time, whisking until combined and slightly glossy. Whisk in 1 teaspoon vanilla.

Combine chocolate with egg mixture: Slowly pour the slightly cooled chocolate-butter mixture into the sugar-egg bowl, whisking continuously until fully incorporated and smooth.

Add dry ingredients: Sift or whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon fine sea salt. Gently fold the dry mixture into the wet mixture with a rubber spatula just until no streaks of flour remain. Do not overmix.

Assemble and bake: Pour the brownie batter over the warm pretzel crust, smoothing the top with a spatula. Bake in the preheated 350°F oven for 20–24 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep fudgy texture.

Cool slightly: Remove from oven and let brownies cool in pan for 10–12 minutes so they hold together but remain warm for serving a la mode.

Make caramel: In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 3 tablespoons water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber. Watch closely as it can darken quickly.

Add butter and cream: When the sugar reaches a deep amber color, remove from heat and immediately whisk in 4 tablespoons unsalted butter until melted. Carefully pour in 1/2 cup warm heavy cream in a thin stream while whisking (mixture will bubble vigorously). Return to low heat for 30 seconds to combine, then remove from heat.

Season: Stir in 3/4 teaspoon fine sea salt. Let the caramel cool slightly; it will thicken as it cools. Transfer to a heatproof container.

Portion brownies: Using the parchment overhang, lift the brownie slab from the pan and place on a cutting board. Cut into 4 large squares (serving size below). For clean cuts, wipe the knife between slices or warm it under hot water and dry before slicing.

Plate warm: Place one warm brownie square on each plate. Spoon 1–2 tablespoons of warm salted caramel over each brownie, letting some drip down the sides.

Add ice cream: Top each brownie with one generous scoop of vanilla ice cream (about 1 scoop per serving as listed, or more if preferred). Drizzle an additional 1 tablespoon of caramel over the ice cream if desired.

Finish: Sprinkle a light pinch (about 1/8–1/4 teaspoon) of flaky sea salt over the ice cream and caramel, and scatter optional 1/2 tablespoon chopped toasted pecans or salted peanuts for crunch. Serve immediately so the ice cream melts slightly into the warm brownie.