Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini pretzels, slightly crushed
- 1/2 cup thick caramel sauce (store-bought or homemade)
- 1/2 teaspoon flaky sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with non-stick cooking spray. Gather all your ingredients so they are ready to incorporate quickly.
- In a large mixing bowl, whisk together the melted butter and granulated 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. Use a spatula to fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this makes the brownies tough. Fold in the chocolate chips.
- Spread about two-thirds of the brownie batter into the prepared pan, smoothing the top with a spatula. Pour the caramel sauce evenly over the batter, leaving a small border around the edges to prevent sticking. Sprinkle half of the crushed pretzels over the caramel. Drop small dollops of the remaining brownie batter over the top, then swirl gently with a knife. Press the remaining pretzels into the surface. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the pan from the oven and immediately sprinkle the flaky sea salt over the hot bars. Allow the brownies to cool completely in the pan at room temperature. For the cleanest slices, refrigerate the pan for at least one hour before lifting the parchment paper out and cutting into squares.
- Cook Time: 55 minutes