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1
Preheat oven to 350u00b0F.
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2
While the oven heats, make the caramel. Heat sugar in a saucepan until the sugar melts and turns golden. Remove from heat, stir in butter and add a pinch of salt. Once butter is incorporated, stream in heavy cream while stirring. Once well combined, set aside to cool slightly.
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3
In the meantime, make the brownie batter. In a pan, melt together butter and chocolate. In a mixing bowl, combine sugar and eggs. Once the butter and chocolate have melted together, stream into sugar/egg combo while stirring. Stir in flour until just combined.
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4
Pour half the batter into a greased 9x13 baking dish (or line with parchment paper, which is what I did, and I used 2 9x9-inch pans). Then drizzle caramel over the first half of the batter. If your caramel cooled too much and got sorta firm, you can reheat it a tiny bit. Then pour the rest of the batter over the caramel. Arrange pretzels on top.
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5
Bake approximately 30 minutes or until it no longer jiggles in the center (it might take a little longer, depending on your oven). But remember, the goal is a slightly undercooked center.
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6
This will yield, amazingly fudgy, dense, delicious brownies. They're not super thick, but trust me, they more than make up for it in flavor.
