Salted Caramel Pretzel Brownies vs Pistachio Cardamom Cake | Ultimate Dessert Recipe Battle

Two insane desserts in one recipe video: ultra-fudgy Salted Caramel Pretzel Brownies and a soft, fragrant Pistachio Cardamom Cake with cardamom cream cheese frosting. Save this, it’s a full step-by-step guide you can bake straight from the description.

──────── 🍫 SALTED CARAMEL PRETZEL BROWNIES (9×13 pan) ────────
INGREDIENTS
Brownies:
• 1 cup (225 g) melted unsalted butter
• 1½ cups (300 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• ½ tsp fine salt
• 1 tsp instant espresso powder (optional)

Caramel + pretzels:
• 1 cup (200 g) sugar
• 6 Tbsp (85 g) unsalted butter, room temperature
• ½ cup (120 ml) heavy cream, room temperature
• 1–1½ tsp flaky sea salt
• 2–2½ cups mini pretzels
• Extra flaky salt for topping

STEPS

Make caramel: Melt 1 cup sugar in a heavy pan over medium heat until deep amber. Add butter (it will bubble), stir smooth. Slowly pour in cream, stir until glossy. Remove from heat, stir in salt, cool until thick but pourable.

Brownie batter: Preheat oven to 350°F / 175°C. Line and grease a 9×13 pan. Whisk melted butter with both sugars until glossy. Whisk in eggs one by one, then vanilla. In another bowl, whisk flour, cocoa, salt and espresso. Fold dry into wet just until combined.

Assemble: Spread half the batter into the pan. Cover with a layer of mini pretzels. Drizzle about half the salted caramel on top. Spoon remaining batter over, gently spreading. Swirl more caramel over the top, add extra pretzels and a light sprinkle of flaky salt.

Bake: 25–30 min, until edges are set and a toothpick in the center has moist crumbs, not wet batter. Cool completely (or chill 1 hour for super fudgy slices), then cut and drizzle with more caramel if you like.

──────── 💚 PISTACHIO CARDAMOM CAKE (two 8-inch layers) ────────
INGREDIENTS
Cake:
• 1 cup (120 g) shelled pistachios
• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 1–1½ tsp ground cardamom
• ¾ cup (170 g) unsalted butter, room temperature
• 1¼ cups (250 g) sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120 g) plain full-fat yogurt or sour cream
• ½ cup (120 ml) whole milk

Frosting & topping:
• 8 oz (225 g) cream cheese
• ½ cup (115 g) unsalted butter, room temperature
• 2½–3 cups (300–360 g) powdered sugar
• ½–1 tsp ground cardamom
• 1 tsp vanilla extract
• Pinch of salt
• 1–3 Tbsp cream or milk
• ½–¾ cup chopped pistachios + optional dried rose petals

STEPS

Prep: Heat oven to 350°F / 175°C. Grease and line two 8-inch pans. Pulse pistachios with 2–3 Tbsp of the flour until very fine (not paste).

Batter: Whisk remaining flour, ground pistachios, baking powder, baking soda, salt and cardamom. Beat butter and sugar 3–4 min until light. Beat in eggs one at a time, then vanilla. Mix yogurt and milk together. On low speed, add dry mix in 3 additions, alternating with the yogurt-milk (dry → wet → dry → wet → dry). Mix just until smooth.

Bake: Divide batter between pans, smooth tops and bake 25–30 min until a toothpick comes out clean or with a few moist crumbs. Cool 10–15 min in pans, then turn out and cool completely.

Frosting: Beat butter until smooth, add cream cheese and beat creamy. Add powdered sugar in 2–3 batches, then cardamom, vanilla and salt. Add cream or milk until spreadable.

Assemble: Level cakes if needed. Place first layer on a plate, spread frosting, add second layer, crumb-coat, chill briefly, then cover with remaining frosting. Decorate with chopped pistachios and rose petals.

If you try this, comment BROWNIE or CAKE so I know which recipe won your heart. Don’t forget to like, save, and subscribe for more dessert recipes!