Salted Caramel Pretzel Brownie Bites

• •0.5 cup unsalted butter, cubed
• •4 oz semi-sweet chocolate chips or chopped chocolate
• •0.5 cup granulated sugar
• •0.3 cup light brown sugar, packed
• •2 large eggs, room temperature
• •1 teaspoon pure vanilla extract
• •0.3 cup all-purpose flour
• •0.3 cup Dutch-process cocoa powder
• •0.3 teaspoon fine sea salt
• •0.5 cup mini salted pretzel twists, lightly broken
• •0.3 cup thick salted caramel sauce
• •0.5 teaspoon flaky sea salt (such as Maldon)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a heatproof bowl set over a pot of simmering water (or in 30-second bursts in the microwave), melt the cubed butter and chopped chocolate together, stirring until smooth and glossy. Remove from heat and set aside to cool slightly.

3. 3

   In a medium mixing bowl, vigorously whisk together the granulated sugar, light brown sugar, and eggs for 2 to 3 minutes until pale, frothy, and slightly thickened.

4. 4

   Slowly pour the melted chocolate mixture and vanilla extract into the egg mixture, whisking gently until thoroughly incorporated.

5. 5

   Sift the all-purpose flour, cocoa powder, and fine sea salt directly into the batter. Use a rubber spatula to fold the dry ingredients in just until no flour streaks remain. Do not overmix.

6. 6

   Spread the batter evenly into the prepared baking pan. Bake for 18 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist, fudgy crumbs.

7. 7

   Allow the brownie slab to cool completely in the pan at room temperature, then chill in the refrigerator for at least 30 minutes to ensure clean cuts.

8. 8

   Use the parchment overhang to lift the brownie slab onto a cutting board. Slice into 16 neat, equal bite-sized squares (yielding 4 bites per serving).

9. 9

   Top each brownie bite with pieces of crunchy salted pretzels, drizzle generously with warm salted caramel sauce, and sprinkle with a pinch of flaky sea salt right before serving.

Chef's Tips

• 💡For ultra-sharp, bakery-style clean edges, wipe your chef's knife with a warm, damp cloth between each slice.
• 💡Add the pretzels just before serving to ensure they stay completely crisp and crunchy against the fudgy brownie base.
• 💡Whisking the eggs and sugars until pale and frothy is the key secret to achieving that signature shiny, crinkly brownie crust.