This Rich Caramel Brownie Pie features a crunchy pretzel-pecan crust, a fudgy brownie layer, a silky homemade caramel, and a luscious chocolate ganache. It’s the ultimate indulgent dessert for caramel and chocolate lovers alike.
Author:Emily
Prep Time:40 minutes
Cook Time:35 minutes
Total Time:2 hours (including chilling)
Yield:10-12 servings 1x
Category:Dessert
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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)
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
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
3/4 cup semi-sweet chocolate, chopped (4 oz)
1/2 cup heavy whipping cream (120g)
Flaky sea salt for garnish
Instructions
Preheat the oven to 350℉/177℃.
Grind the pretzels in a food processor until finely ground. Add pecans and pulse until broken down. Add sugar, salt, and melted butter; pulse until moistened.
Press the crust mixture firmly into the base and sides of a tart pan or pie dish. Bake for 8 minutes, then cool on a wire rack.
For the brownie layer, melt chocolate and butter together in a bowl (microwave in 20-second bursts, stirring). Stir in cocoa powder, then sugar and egg. Fold in flour and salt until just combined. Pour over cooled crust and spread evenly.
Bake for 15–18 minutes until edges are set but center is fudgy. Cool completely on a wire rack.
To make the caramel, melt sugar in a saucepan over medium-low heat, stirring every 30 seconds, until amber and melted. Add butter one tablespoon at a time, stirring between each addition. Carefully add cream; mixture will bubble. Stir in vanilla and sea salt, then transfer to a heatproof bowl to cool slightly.
When caramel has thickened but is still pourable, spread over the brownie layer. Chill pie in the fridge for 1 hour to set caramel.
For ganache, add chopped chocolate to a bowl. Heat cream until just simmering, pour over chocolate, and let sit 1 minute. Stir until smooth. Pour ganache over the caramel layer and spread evenly.
Allow ganache to set, then garnish with flaky sea salt. Slice and serve.
Notes
For easy removal, use a tart pan with a removable bottom.
Allow each layer to cool/set fully before adding the next for clean layers.
Caramel can be made ahead and gently reheated if needed.
Pie stores well in the fridge for up to 4 days.
Add extra pecans or chocolate chips for texture in the brownie layer.