# What You'll Need:
→ Pretzel Base
01 - 1 1/2 cups crushed mini pretzels
02 - 4 tablespoons unsalted butter, melted
→ Brownie Batter
03 - 1/2 cup unsalted butter
04 - 3/4 cup granulated sugar
05 - 1/2 cup packed brown sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup all-purpose flour
09 - 1/2 cup unsweetened cocoa powder
10 - 1/4 teaspoon salt
→ Salted Caramel
11 - 20 soft caramel candies, unwrapped
12 - 2 tablespoons heavy cream
13 - Flaky sea salt, for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Line a 24-cup mini muffin tin with paper liners or grease thoroughly.
02 - In a bowl, combine crushed pretzels with melted butter. Divide mixture evenly into muffin cups and press firmly to create a solid base.
03 - Melt butter in a microwave-safe bowl. Whisk in granulated and brown sugars until fully combined and slightly cooled.
04 - Add eggs and vanilla extract to the butter and sugar mixture, whisking until smooth.
05 - Sift together flour, cocoa powder, and salt, then fold gently into the wet mixture until just blended.
06 - Spoon brownie batter over pretzel bases in muffin cups, filling nearly to the top.
07 - Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.
08 - While brownies cool, melt caramel candies with heavy cream in microwave-safe bowl using 30-second intervals, stirring until smooth.
09 - Spoon a dollop of caramel over each brownie bite and sprinkle with flaky sea salt.
10 - Allow caramel to set for 10 to 15 minutes before serving.
