Caramel Pretzel Brownies

• FOR THE CARAMEL:
• 1 cup Sugar
• 4 Tablespoons Butter, Softened
• 1/4 cups Heavy Cream, Room Temperature
• 1 pinch Salt
• FOR THE BROWNIES:
• 1-1/2 stick Butter
• 4 pieces Bakers Unsweetened Chocolate Squares
• 2 cups Sugar
• 3 whole Eggs
• 1 cup Flour
• 1 cup Pretzel Sticks, For Topping

1. Preheat oven to 350u0b0F.
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.
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.
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.
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.
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.

sugar, butter, ubc, salt, butter, bakers, sugar, eggs, flour

Taken from tastykitchen.com/recipes/desserts/caramel-pretzel-brownies/ (may not work)