Description
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.
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.
Nutrition
- Serving Size: 1 slice (1/12 pie)
- Calories: 420
- Sugar: 34g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg