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1
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
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2
Line an 8x8- inch baking pan with foil or parchment and spray with nonstick cooking spray.
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3
In a medium bowl, beat together the cream cheese, 1 egg, sugar, vanilla and malt powder until smooth and creamy.
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4
Set aside.
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5
In a medium bowl, melt the chocolate and butter together in a double boiler or in the microwave, stirring occasionally until smooth.
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6
Whisk in the cocoa powder and set aside to cool.
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7
In another medium bowl, whisk together the 3 eggs, sugar, vanilla and salt until combined, about 15 seconds.
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8
Whisk the cooled chocolate mixture into the egg mixture.
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9
Stir in the flour with a wooden spoon until just combined.
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10
Spread half the brownie batter evenly in the prepared pan.
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11
Sprinkle half the caramel bits and half the crushed pretzels evenly over the top.
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12
Pour in the cream cheese mixture and smooth the surface with a spatula.
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13
Dollop the remaining half of the brownie batter over the cream cheese mixture in 5-6 generous blobs.
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14
Using a butter knife, lightly swirl the brownie batter and cream cheese mixture together.
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15
Sprinkle the remaining caramel bits and pretzels over the top.
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16
Bake until slightly puffed and a toothpick comes out clean when tested 1 inch from the edges (it will look a bit underdone in the middle), about 40-45 minutes.
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17
Cool on a wire rack to room temperature, about 2 hours, before cutting and serving.
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18
Store any leftovers in an airtight container in the refrigerator for 4-5 days.
