Why You’ll Love This Recipe

I love this recipe because it takes classic brownies to a whole new level. The base is rich and fudgy, while the caramel bits melt into the batter, creating little pockets of gooey sweetness. The crunchy pretzels and toasted pecans add the perfect contrast to all that chocolate. I also like how easy it is to throw together—no fancy equipment needed, just a few mixing bowls and a baking dish. These brownies are indulgent, impressive, and guaranteed to be the MVP of any dessert table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (2 sticks) unsalted butter
3 cups semi-sweet chocolate chips, divided
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel bits, divided
1 cup chopped pecans, divided
1 (12 to 15 ounce) jar caramel sauce
35–40 mini pretzels (football shaped if you can find them), for garnishing

Directions

1. I preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, lightly greasing it with non-stick spray to make sure the brownies release easily.

2. In a large microwave-safe bowl, I melt the butter and 2 cups of chocolate chips together in 30-second intervals, stirring after each, until completely smooth—usually about 2 minutes total.

3. I stir in the sugar until it dissolves slightly, then whisk in the eggs one at a time until the mixture is glossy and thick. I add the vanilla to round out the flavor.

4. In another bowl, I whisk together the flour, cocoa powder, baking powder, and salt. I gently fold this dry mixture into the wet ingredients until everything is fully combined but not overmixed.

5. I fold in 3/4 cup of caramel bits, 3/4 cup of chocolate chips, and 3/4 cup of chopped pecans for that gooey, crunchy texture.

6. I spread the batter evenly into the prepared baking dish and bake for about 30–40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few fudgy crumbs.

7. Once baked, I place the dish on a wire rack and let the brownies cool for 30 minutes. Then I spread the caramel sauce evenly over the top.

8. I arrange the mini pretzels over the caramel layer, then sprinkle the remaining chocolate chips, caramel bits, and chopped pecans on top.

9. I let the brownies cool for at least another 30 minutes before lifting them out of the pan using the parchment paper and cutting them into squares. For a firmer caramel topping, I chill them in the fridge for about an hour before slicing.

Servings and Timing

This recipe makes about 20 brownies and takes roughly 50 minutes total—20 minutes for prep and 30 minutes for baking.

Variations

I sometimes add a sprinkle of sea salt on top for an extra salty-sweet contrast. If I want even more chocolate flavor, I swirl in a few spoonfuls of Nutella before baking. For a different twist, I swap the pecans for walnuts or peanuts, or use white chocolate chips for a lighter look. Around the holidays, I’ve even replaced the pretzels with crushed peppermint candies for a festive version.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. The caramel layer sets beautifully in the fridge. To serve warm, I microwave a piece for 10–15 seconds—just enough to make the caramel gooey again. These brownies also freeze well; I wrap them individually and thaw them at room temperature before serving.

FAQs

Can I use brownie mix instead of making them from scratch?

Yes, I can use a boxed mix as a shortcut—just prepare it as directed and add the caramel, pecans, and pretzels for the same loaded flavor.

How do I keep the brownies fudgy instead of cakey?

I make sure not to overbake them; removing them when a few crumbs stick to the toothpick ensures they stay dense and moist.

Can I use store-bought caramel candies instead of caramel bits?

Yes, I just chop them into small pieces so they melt evenly in the batter.

Do I need to toast the pecans first?

Toasting brings out their flavor, so I usually toast them lightly before adding them in.

Can I skip the pretzels?

Of course, but I love the salty crunch they add. Crushed potato chips or salted peanuts also work as a fun alternative.

Why do I need to let the brownies cool before adding the caramel sauce?

Cooling prevents the caramel from melting into the brownies, keeping it as a distinct, glossy layer on top.

Can I use dark chocolate chips instead of semi-sweet?

Definitely. I love using dark chocolate when I want a richer, less sweet brownie.

How can I make them nut-free?

I skip the pecans and add more chocolate chips or mini marshmallows for texture.

What’s the best way to cut brownies cleanly?

I chill them first, then use a sharp knife wiped clean between each cut.

Can I make these ahead for a party?

Yes, I usually bake them a day before, chill overnight, and serve them at room temperature—they taste even better after resting.

Conclusion

I love how these Touchdown Brownies combine all my favorite dessert elements—chocolate, caramel, crunch, and chewiness—into one irresistible treat. They’re the perfect bake for game days, potlucks, or anytime I want a dessert that wows with both flavor and texture. Every bite feels like a win, and they always disappear fast from the dessert table.