Triple Chocolate Pretzel Brownies

Decadent chocolate fudge brownies loaded with chocolate covered pretzels and topped with chocolate chips and sea salt.

brownies with pretzels topped with chocolate chips and sea salt with a bite taken from one

Have you ever tried the ultimate chocolate brownie recipe I shared last year? One-bowl brownies, mixed up in less than 10 minutes, baked, cooled, and ready to devour in under an hour. No mixer, easy clean-up, FUDGE city. Seriously, I’m obsessed with this particular brownie recipe.

I went a little bonkers the other day and added dark chocolate covered pretzels to my beloved brownie batter. I made the brownies for my best friend Marie, who we are visiting this weekend in Cleveland. It’s her sisters wedding. Yep, wedding season is upon us!

Anyhoo, Marie LOVES salty/sweet desserts as much as I do and I knew she’d flip for these brownies.

brownies with pretzels topped with chocolate chips and sea salt on a white plate

So what kind of brownies are these exactly? Well, you’re getting a super rich chocolate brownie stuffed with dark chocolate pretzels, topped with chocolate chips and sea salt. So yes, three different types of chocolate. And yes, they’re a total chocoholics dream. 

You’re welcome. 😉

You’ll never believe it, but the brownies’ chocolate flavor is from cocoa powder, not pure melted chocolate. How these easy, quick brownies are so darn fudgy without a drop of melted chocolate is beyond me. Perhaps it’s all the glorious butter and teensy amount of flour? Yeah, that’s definitely it.

Did you know? A brownie’s dense, fudgy texture is directly related to the amount of flour used in the recipe. I use as little flour as possible because I like my brownies rich, moist, and fudgy. If you prefer your brownies on the cakey side, I would add 1/4 cup more flour to this recipe. Play around with what you like.

brownies with pretzels topped with chocolate chips and sea salt

brownies with pretzels topped with chocolate chips and sea salt on a white plate

Today’s brownies are much quicker than your average boxed mix. And they taste worlds better too. You haven’t had a real brownie until you’ve made them from scratch. And luckily, making these homemade brownies is a breeze.

You need only 1 big mixing bowl, not 100 little bowls to stir this and that together and then add it to this and then whisk that. Blah blah blah. Less dishes is always a good thing for me. Especially since my sink usually looks like this. Now hiring: dishwashing fairy.

And! There is NO mixer required for this recipe. Just your arm muscles. 😉

brownies with pretzels topped with chocolate chips and sea salt

The brownie batter is mixed up by hand in minutes. The ingredients are familiar and easy: butter, sugar, cocoa powder, vanilla, eggs, salt, flour, chocolate chips, and chocolate covered pretzels.

I was in a bit of a rush before leaving for our Cleveland trip, so I bought the chocolate pretzels from Trader Joes to save some time. But don’t worry! You can always make your own chocolate covered pretzels. Or just use regular pretzels, without chocolate. Whatever is easiest for you! 😉

bag of dark chocolate covered mini pretzels

Besides being so fudgy, so easy, and so quick – you have the added bonus of smelling your kitchen as these glorious brownies bake. Oh my lanta. It smells like a bakery and a fudge kitchen – combined.

So what’s the taste verdict? Well, when Marie and her boyfriend tasted one – they actually didn’t say anything but “wow.” They kept repeating it.

“Sally, wow.”

And you know what? I said the exact same thing (out loud, alone in my kitchen…) when I first tasted one too. Ummm, it’s like eating pure fudge. You’re going to be verrrrrrry thankful you tried this recipe. It’s a keeper!

brownies with pretzels topped with chocolate chips and sea salt on a white plate

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brownies with pretzels topped with chocolate chips and sea salt

Triple Chocolate Pretzel Brownies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 16 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Decadent dark chocolate fudge brownies loaded with chocolate covered pretzels and topped with chocolate chips and sea salt.


  • 10 Tablespoons (150g) unsalted butter
  • 1 and 1/4 cups (250g) granulated sugar
  • 3/4 cup + 2 Tablespoons (74g) unsweetened cocoa powder, I used Hershey’s Special Dark
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (62g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 cups chopped chocolate covered pretzels*
  • 1/3 cup (60g) semi-sweet chocolate chips
  • sea salt


  1. Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
  2. Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
  3. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. The batter will be very, very thick. Gently fold the chocolate covered pretzels into the batter, leaving a few to sprinkle on top. Spoon the batter into the prepared baking pan and spread evenly. You  may need to pat down the batter with your fingers to get it smooth. Scatter the chocolate chips and reserved chocolate covered pretzel pieces on top. Sprinkle lightly with sea salt.
  4. Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
  5. Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won’t last that long, trust me!


  1. Pretzels: You may use store-bought chocolate covered pretzels, homemade chocolate covered pretzels, or regular pretzels without chocolate.

Keywords: chocolate pretzel brownies, brownies with pretzels


Comments are closed.

  1. Hey, Sally! It’s me again, back with another question about these cookies. Just wondering if I can use unsulphured molasses. I tried Googling whether it was the same thing as dark molasses but I never got a clear answer. Can I use it, or is there a way to turn in into dark molasses? Thank you!

    1. Michelle, I don’t think you are asking this question on the right post. Just a little confused! Unsulphured molasses is the finest high quality molasses. You can use molasses simple labeled “dark molasses.”

      1. Ahaaaa sorry about that!!! I’ve just been using so many of your recipes lately which meant several of your recipes in different tabs that I must’ve gotten mixed up. I was talking about your gingersnaps, and thank you for answering my question, regardless. I was too lazy to go beyond the one grocery store I went to find dark, so I’ll just use the unsulphered I bought. Thank you, again!

  2. hi ms. sally i’ve tried your recipe last night and i share it with my officemate and they really really like the taste. it is a big hit with them. thank you for this recipe. can you give me some brownie recipe that a sure big hit to everyone?

  3. I have been making these for a couple years now but am just now commenting on my love for them. I first made them and shipped them to my husband when he was away. He said his unit loved me for them. Ha-ha.

    But recently, my youngest was diagnosed with Eosinophilic esophagitis. He has food allergy triggers that greatly complicate his disorder, one of which is eggs. I let go of all my favorite baking recipes for a while until I learned to use Greek yogurt. 

    Anyway, I subbed Greek yogurt in place of the eggs in this recipe and it turned out just as fabulous as I remember. Thank you!

    1. I’m glad to hear the greek yogurt worked! Thank you for taking the time to comment and say hi 🙂

  4. Hi Sally,

    I am a big fan of brownies and by looking at this, I know it tastes amazing. Anyway, my microwave is out of function, can I just use double boiler instead of microwave?

  5. These are amazing! I was skeptical seeing as there is no melted chocolate in the brownie batter…but as usual, Sally, you proved me wrong. They came out perfect! Super fudgy, moist and we love the crunch of the pretzels! Thank you for another fantastic recipe 🙂

  6. IDEA…for an alternate option as opposed to chocolate, dip pretzels in Sally’s ‘Homemade Salted Caramel Sauce’* (can omit or lessen the salt for this idea given pretzels will be salted), let the caramel solidify on the pretzels maybe with refrigeration, then chop them up and gently mix them into brownie once it’s halfway cooked with intention of not losing the caramel from too much heat.

    P.S. Sally is ‘’ and ALL of her recipes are AWESOMAZING❣

    *Sally’s Homemade Salted Caramel Recipe

  7. Hey Sally, I was just wondering, can I make this recipe without the pretzels? I’m in quarantine right now so I can’t get pretzels. Is that ok? Love your recipes though!!

    1. Sure can, Hope. Or try my Chewy Fudgy Homemade Brownies.

  8. If anyone likes chocolate, even a little (and, is there anyone who likes chocolate just a little?), these brownies must be tried to be believed. Oh my gosh, these are absolutely wonderful. I had a bag of both chocolate and peanut butter pretzels that I needed to use. So, I went looking for a pretzel recipe and and found yours. I don’t need to look any further. Thank you, thank you.

  9. Hi Sally! Love your recipes and have been using a ton of them lately with all the birthdays and holidays coming up in Fall/Winter! This will be y first time making brownies so I have a quick question: would I be able to use cake flour in brown recipes instead of all purpose? I don’t like the dense, fudgey texture in brownies so I want them a little lighter (and cake flour is the only thing I’ve got on hand right now ). If I do use cake flour, should I still be adding the extra 1/4 cup you recommended for lighter brownies?

    1. Hi Chelsea! Thank you so much. While I’ve never tested this, you can try replacing the all-purpose flour in this recipe with cake flour. Since cake flour doesn’t absorb as much liquid AND since you want a fluffier brownie, feel free to increase the amount. I would test with 2/3 cup flour or 3/4 cup flour. The batter will be very thick.

  10. Can i double this recipe to fit into a 9 x 13 pan?

    1. Stephanie @ Sally's Baking Addiction says:

      You sure can, Tiana! I’m unsure of the exact bake time needed.

      1. Great! Thank you! I will most definitely be baking these soon!!

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