Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1.5 cups mini pretzels, slightly crushed
- 11 oz bag of caramel bits (or soft caramels)
- 2 tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix. Finally, fold in the chocolate chips.
- Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes. The brownies should be mostly set but still slightly soft in the center. While the brownies bake, prepare the caramel layer.
- In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is completely smooth and melted. Once the brownies come out of the oven, immediately press the crushed pretzels into the top of the warm brownie layer.
- Pour the melted caramel evenly over the pretzel layer, ensuring it fills the gaps between the pretzels. Sprinkle a generous pinch of flaky sea salt over the top. Let the bars cool completely in the pan at room temperature, then transfer to the refrigerator for at least one hour to allow the caramel to set before slicing.
- Cook Time: 55 minutes