Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
• Blend 2 cups of mini pretzel twists into fine crumbs, mix with ½ cup melted butter and ½ cup sugar.
• Press the crust mixture into the pan, bake for 10 minutes, and let cool.
• Whisk 2 eggs and 1 teaspoon vanilla extract together in a medium bowl.
• Sift together 1 cup flour, ½ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
• Fold the egg mixture and melted butter into the dry ingredients until just combined.
• In a microwave-safe bowl, combine 1 cup caramel bits with ½ cup heavy whipping cream and microwave until smooth.
• Spread brownie batter over the cooled crust, pour caramel on top and swirl gently.
• Bake for 30 to 35 minutes, checking for a toothpick to come out with a few moist crumbs.
• Sprinkle 1 cup chocolate chips on top, let sit to melt, then spread evenly.
• Drizzle any reserved caramel, sprinkle with ¼ cup chopped pretzels, and finish with a light sprinkle of kosher salt.
• Allow to cool for 30 minutes before cutting into squares.