Stout Brownies with Salted Caramel and Pretzels Tips, FAQ & printable recipe

Tips for success

For the best texture, use a digital scale to measure flour and cocoa powder; too much flour can make brownies dry.

When swirling the caramel, use a light hand—overmixing will distribute it too thinly and lose the gooey pockets. If the caramel is very thick, warm it slightly to make it easier to drizzle.

These brownies taste even better the next day, as the flavors meld together. Store them in an airtight container at room temperature for up to 4 days, or freeze for longer.

If you want a more intense stout flavor, add an extra 1/4 cup of reduced stout, but be careful not to make the batter too wet.

Variations

• Chocolate Stout Brownies: Use a chocolate stout or add 1/2 cup of chocolate chips to the batter for an extra chocolatey version. The chips melt into gooey pockets that complement the caramel.
• Peanut Butter Swirl: Swap the salted caramel for melted peanut butter. Swirl it into the batter and top with chopped peanuts instead of pretzels for a nutty, salty twist.
• Coffee-Infused Brownies: Replace the stout with strong brewed coffee and add 1 teaspoon of instant espresso powder to the dry ingredients. The coffee enhances the chocolate flavor without adding alcohol.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure the caramel sauce and pretzels are certified gluten-free to keep the recipe safe for gluten-sensitive guests.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.

Freezer

Wrap individual brownies in plastic wrap and place in a freezer-safe bag for up to 3 months; thaw overnight in the fridge.

Reheat

Reheat individual brownies in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes to restore fudgy texture.

Store the brownies in an airtight container at room temperature for up to 4 days. If stacked, place a sheet of parchment paper between layers to prevent sticking.

For longer storage, refrigerate for up to a week, but let them come to room temperature before serving for the best flavor and texture.

The brownies can be made up to 2 days ahead and stored in an airtight container. They can also be frozen for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. The caramel sauce can be made a week in advance and kept refrigerated.

Serving ideas

Serve these brownies slightly warm or at room temperature. For an extra indulgent touch, add a scoop of vanilla ice cream or a drizzle of extra caramel sauce.

They pair beautifully with a cold glass of milk or a cup of coffee, making them perfect for dessert or an afternoon treat.

Cut the brownies into 16 squares for a satisfying portion. If you prefer smaller bites, cut them into 24 pieces for a party. Garnish with a sprinkle of flaky sea salt just before serving to enhance the salty-sweet contrast and add a professional finish.

Frequently asked questions

Recipe card

Stout Brownies with Salted Caramel and Pretzels

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 16

Ingredients

• 1 cup stout beer
• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 cup salted caramel sauce (store-bought or homemade)
• 1 cup mini pretzel twists

Instructions

1. Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides. In a small saucepan, bring the stout to a simmer over medium heat and cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and let cool slightly.
2. In a large bowl, whisk the melted butter and sugar together until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the reduced stout until fully combined.
3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
4. Pour the batter into the prepared pan and spread it into an even layer. Drizzle the salted caramel sauce over the top in a zigzag pattern, then use a knife to gently swirl it into the batter.
5. Scatter the mini pretzel twists evenly over the top of the batter, pressing them in slightly so they adhere.
6. Bake in the preheated oven for 30-35 minutes, until the edges are set and bubbling and the center is just set but still moist. A toothpick inserted into the center should come out with a few moist crumbs.
7. Transfer the pan to a wire rack and let the brownies cool completely in the pan, about 1 hour. Once cool, lift the brownies out using the parchment overhang and cut into squares.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

350

Protein

4 g

Carbohydrates

48 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.