Salted Caramel Pretzel Brownie Bites

• •3 oz bittersweet chocolate (60-70%), finely chopped
• •4 tablespoon unsalted butter, cubed
• •0.5 cup granulated sugar
• •1 large egg, room temperature
• •0.5 teaspoon pure vanilla extract
• •0.3 cup all-purpose flour
• •2 tablespoon Dutch-process cocoa powder
• •0.3 teaspoon fine sea salt
• •0.5 cup granulated sugar (for caramel)
• •2 tablespoon unsalted butter, softened (for caramel)
• •0.3 cup heavy cream, warmed (for caramel)
• •0.5 cup salted mini pretzel twists, roughly chopped
• •0.5 teaspoon flaky sea salt (such as Maldon)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease a 12-cup mini muffin tin generously with nonstick cooking spray or line with mini paper liners.

2. 2

   Combine the chopped bittersweet chocolate and 4 tablespoons of butter in a heatproof bowl. Microwave in 20-second bursts, stirring in between, until completely melted and glossy. Set aside to cool slightly.

3. 3

   In a medium mixing bowl, whisk together the granulated sugar, egg, and vanilla extract vigorously for about 1 minute until pale and slightly frothy. Whisk in the melted chocolate mixture until fully incorporated.

4. 4

   Gently fold in the all-purpose flour, cocoa powder, and fine sea salt using a rubber spatula just until no dry streaks remain. Do not overmix.

5. 5

   Divide the batter evenly among the 12 mini muffin cups, filling each about three-quarters full. Bake for 12 to 14 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs.

6. 6

   Immediately after removing from the oven, use the rounded back of a teaspoon measure or a small tart tamper to gently press an indentation into the center of each brownie cup. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack.

7. 7

   While the brownie bites cool, make the caramel: Heat 0.5 cup of granulated sugar in a small, heavy-bottomed saucepan over medium heat, stirring continuously with a heatproof spatula until melted into a clear amber liquid.

8. 8

   Carefully whisk in the 2 tablespoons of softened butter until melted and combined (the mixture will bubble vigorously). Slowly stream in the warm heavy cream while whisking constantly. Boil for 1 minute, remove from heat, and stir in a pinch of fine salt. Let cool for 5 minutes to thicken slightly.

9. 9

   Spoon about 1 teaspoon of warm caramel into the indentation of each brownie bite. Top immediately with chopped pretzel pieces and finish with a sprinkle of flaky sea salt before serving.

Chef's Tips

• 💡Warming the heavy cream before adding it to the caramelized sugar prevents the caramel from seizing and splattering.
• 💡Make the indentation in the brownie bites as soon as they exit the oven while the crumb is soft and pliable.
• 💡For the ultimate texture contrast of gooey caramel and crisp pretzels, add the pretzel garnish just before serving.