Place sugar in a large saucepan over medium heat. Let the sugar dissolve, stirring minimally to make sure the sugar is cooking evenly, 5-10 minutes.

Once sugar has dissolved, stop stirring and cook over medium heat until the sugar turns a deep amber color, another 1-2 minutes. Don’t walk away during this step! It can burn very quickly if you aren’t paying attention.

Remove the pan from the heat and Immediately add the cubed butter and whisk constantly until the butter is melted. It will bubble up.

Slowly pour in the heavy cream while whisking constantly. Be careful as it will bubble up again. Continue whisking until the caramel is smooth. If clumps of sugar remain, place back over medium heat for a couple minutes to melt them completely.

Add the salt, starting with 1 teaspoon and add additional until desired level of saltiness is achieved.

Allow the caramel to refrigerate for 1 hour before topping the brownie batter.

Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with non-stick spray.

Combine butter and chocolate in a medium saucepan over low heat until melted, stirring often.

Add the sugar and stir to combine.

Add the eggs and stir until combined.

Add the cocoa powder, flour and salt and stir just until streaks of flour disappear.

Pour the brownie batter into the prepared pan. Dollop ½ cup of the salted caramel over the brownie batter and use a knife to swirl it into the batter. Sprinkle the top with the crushed pretzels.

Bake for 35-40 minutes until set in the middle and done on the sides and a toothpick inserted contains moist crumbs.