# Components:
→ Base
01 - 240 g unsalted butter
02 - 300 g granulated sugar
03 - 100 g light brown sugar
04 - 4 large eggs
05 - 1 teaspoon vanilla extract
06 - 120 g all-purpose flour
07 - 90 g unsweetened cocoa powder
08 - 1/2 teaspoon salt
→ Caramel Layer
09 - 250 g soft caramel candies, unwrapped
10 - 60 ml heavy cream
11 - 1/2 teaspoon sea salt
→ Pretzel Layer
12 - 80 g mini salted pretzels
→ Topping
13 - 60 g semisweet chocolate chips
14 - Additional pretzels for garnish
15 - Sea salt flakes for sprinkling
# Method:
01 - Set oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, melt butter then whisk in both granulated sugar and light brown sugar until smooth.
03 - Incorporate eggs one at a time, mixing well after each addition, then blend in vanilla extract.
04 - Sift together all-purpose flour, cocoa powder, and salt; gradually fold into wet mixture until just combined.
05 - Spread half the brownie batter into prepared pan, then arrange mini salted pretzels evenly across the top.
06 - Combine soft caramel candies with heavy cream and sea salt in a small saucepan; melt over low heat, stirring constantly until pourable.
07 - Pour the melted caramel sauce over pretzel layer, gently smooth out with spatula.
08 - Scatter chocolate chips over caramel, then carefully spread remaining brownie batter to cover.
09 - Place pan in preheated oven and bake for 28-32 minutes, or until a toothpick inserted comes out with few moist crumbs.
10 - Sprinkle additional pretzels and sea salt flakes while warm; allow to cool completely in pan before cutting into squares.
