If you’re craving something sweet AND salty, then this White Chocolate Brownies recipe is for you. With a crisp, salty crust and a caramel drizzle, you can’t help but go back for seconds.
My White Chocolate Brownies are blonde brownies with a pretzel crust, a caramel drizzle, and a pinch of fleur de sel to make them even more addictive.
I’m an absolute nut for anything sweet and salty. Recently, my obsession has been yogurt covered pretzels. I stash them all over the house. Coffee table, check. Bedside table, check. Pantry, check. Office, check.
The rationalization is as follows: because they are covered in yogurt, they must be “healthy.” When I turned over my beloved treat to check out the calorie count, let’s just say my jaw dropped.
The point is the obsession with those led me to think about other ways to use pretzels. I decided brownies would be a great pairing with all the sweet and salty goodness of my beloved pretzels.
To make it interesting, I decided to go with white chocolate. I loved the idea of a stark white brownie. After many attempts, I learned no matter hard you try, they will come out cream colored.
Not nearly as pretty as I had originally envisioned. Fear not! To doll them up a bit, I gave them a decadent caramel drizzle and added whole pretzels on top.
Fun Fact: White chocolate isn’t technically chocolate at all. It is a derivative of chocolate. It lacks the cocoa powder that gives milk and dark chocolates their signature color.
To give the brownies a bit more pop, I sprinkled them with fleur de sel. This salt has a more subtle flavor than table salt and really makes the sweetness sing.
If you liked this White Chocolate Brownies recipe, be sure to check out these other easy brownie recipes:
- 3 cups small pretzel twists , plus 12 for topping
- 3/4 cup butter , melted
- 1/2 cup plus 3 tablespoons sugar , divided
- 3 tablespoons shortening
- 2 tablespoons water
- 11 ounces white chocolate chips
- 4 egg whites
- 1 teaspoon clear vanilla extract*
- 1 1/2 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
In a food processor, blend 3 cups pretzels and 3 tablespoons sugar until fine.
Add 3/4 cup melted butter and pulse a few times until blended. Press pretzel crust into the bottom of a 9x13 glass baking dish. Set aside.
Sift together flour, baking soda and salt. Set aside.
In a medium saucepan, melt shortening, 1/2 cup sugar and water over low heat. Blend until sugar dissolves.
Add white chocolate chips and stir until blended and smooth. Remove from heat and allow to cool for 10-15 minutes.
Transfer mixture to a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment.
Add egg whites and vanilla, beating to combine. Slowly incorporate dry ingredients until fully blended. Do not over mix.
Pour white chocolate brownie batter over pretzel crust, spreading to even.
- Bake for 40 minutes, or until it passes the toothpick test. Remove and allow to cool.
After brownies have cooled, drizzle with caramel sauce, sprinkle generously with fleur de sel and top with a whole pretzel.
*You can use regular vanilla extract, the white brownies will just be a little darker.
This is an award-winning brownie recipe!