Sweet and Salty Brownies combine pretzels, potato chips and dark chocolate together to make the perfect brownies! If you love that sweet & salty combination like me, then you are going to love this epic brownie recipe!
This recipe is a texture lover’s dream. Well-seasoned and satisfying, these Sweet and Salty Brownies are sure to please! With simple and flavorful ingredients like crisp pretzels, crunchy potato chips, sea salt, and decadent dark chocolate, there is so much to love about these fudgy brownies!
I am a sucker for anything sweet & salty. Probably because if I had to choose between the two, I would choose salty 9 times out of 10. I think that is what makes these the best brownies – you don’t have to choose between sweet fudgy brownies and potato chips or pretzels. You get both in one bite! In my book, that is a very good thing!
Fudgy Brownies or Cakey Brownies?
These brownies are definitely in the fudgy brownie category. Fudgy brownies are moist, dense, and gooey – similar to fudge.
Cakey brownies, like the name implies, have a cake-like interior. They are light, moist, and airy.
WHAT ARE SWEET AND SALTY BROWNIES?
Salty brownies may not sound appetizing at first. Did you know that most brownie recipes contain salt? It’s true! Salt is an excellent flavor enhancer. It enhances the sweetness of the dessert. In this brownie recipe, the salt from the pretzels and potato chips work to amplify the sweetness of the vanilla extract and dark chocolate.
While sprinkling salt on top won’t have the same effect as mixing it in the batter, these sweet and salty pretzel brownies use sea salt on top. Sea salt tends to be less salty than regular granulated salt. Some other recipes withhold the salt from the brownie and put it in a sauce for the top like a salted caramel drizzle.
INGREDIENTS FOR SWEET & SALTY BROWNIES
This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the recipe card.
- Butter: Needed to make the brownies rise but also adds moisture and creaminess to the dish.
- Dark Chocolate Bar: Gives the brownies its signature sweet chocolate flavor. Milk chocolate can be used as a substitute but the recipe will be chewy but less fudgy.
- Sugar: Makes the brownies light and tender.
- Eggs: Helps emulsify the dry ingredients.
- Vanilla Extract: Enhances the warm sweetness of the dessert.
- Flour: Without flour, you will have very thin brownies!
- Pretzels: The crisp, salty flavor of the pretzel will perfectly balance the other delicious ingredients.
- Potato Chips: Adds a wonderfully crunchy, salty texture to the brownies. Lay’s Wavy Original Chips was used in my recipe but any classic potato chip could work!
- Sea Salt: Sprinkle large granules of sea salt on top. It’s an excellent garnish, as it is less salty and more sweet than regular granulated salt.
HOW TO MAKE SWEET AND SALTY PRETZEL BROWNIES
My recipe for potato chip brownies is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper, and extend the paper up the sides. Spray with non-stick cooking spray. Set aside.
In a medium saucepan, heat half of the chocolate with the butter over low heat until melted and stirred smooth. Remove from heat.
Cool slightly before whisking in the sugar, then the eggs, one at a time until combined. Stir in the vanilla extract.
Stir in the flour just until it’s combined.
Spread the batter into the prepared baking dish.
Top with crushed potato chips and pretzels. Roughly chop the remaining chocolate bars and sprinkle over the top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan. Lift out by the paper edges when cool and cut into 16 squares.
Love them? Pin them!
Don’t forget where you found these amazing brownies! Pin it to your favorite recipe board on Pinterest before you go!
Brownies – One of our FAVORITE THINGS
I get asked all of the time what I do with all of the things that I cook and bake. We do eat everything that I share with you. I have a big family of taste testers.
However, there is no way that we can eat it all! I am constantly sending platters of treats to my husband’s office.
One thing I rarely send anywhere though is brownies. My family LOVES them and they get devoured before I get the opportunity to share.
BEST BROWNIE RECIPES
Look no further for even more brownies recipes! The next time you want to bake up a pan of brownies, check out this recipe resource!
OTHER DESSERT BAR RECIPES TO ENJOY
- Salted Caramel Chocolate Pretzel Bars (pictured above)
- Lemon Brownies
- Mexican Chocolate Frosted Brownies
- Chocolate Chip Cookie Dough Brownies
- Frosted Zucchini Brownies
- Chocolate Ganache Brownies
- S’mores Brownies
- Chocolate Cherry Brownies
- Caramel Brownies
- Pumpkin Cheesecake Swirl Brownies
Let’s bake up a batch of these irresistible brownies!
- ½ cup butter
- 7-ounce dark chocolate bar, divided
- ¾ cup sugar cup sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all purpose flour
- ½ cup (about 15 tiny-sized) pretzels, slightly crushed
- ¾ cup potato chips, the kind with ridges, slightly crushed
- Large granules of sea salt for sprinkling
- Preheat the oven to 350 degrees F. Line an 8x8 baking pan with a sheet of parchment paper, and extend the paper up the sides of the pan. Spray with non-stick cooking spray. Set aside.
- In a medium saucepan, heat half of the chocolate with the butter over low heat until melted and stirred smooth. Remove from heat.
- Cool slightly before whisking in the sugar, then the eggs, one at a time until combined. Stir in the vanilla extract. Stir in the flour into the wet ingredients just until it’s combined.
- Using a rubber spatula or offset spatula, spread the batter into the prepared baking dish, getting it to the edges of the pan.
- Top with crushed potato chips and pretzels. Roughly chop the remaining chocolate bars and sprinkle over the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan. Lift out by the paper edges when cool and cut into 16 squares.
Original Recipe from HyVee Magazine
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