Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

Blend 2 cups of mini pretzel twists into fine crumbs and mix with ½ cup melted unsalted butter and ½ cup granulated sugar. Press into the bottom of the prepared pan.

Bake the pretzel crust for about 10 minutes until lightly golden. Let cool.

Whisk 4 large eggs with 1 teaspoon vanilla extract in a bowl until well combined.

In another bowl, mix 1 cup all-purpose flour, ½ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon kosher salt.

Fold the egg mixture into the dry ingredients, then add melted butter and mix until combined.

Combine 1 cup caramel bits and ½ cup heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals until smooth.

Spread the brownie batter over the pretzel crust. Pour the caramel sauce on top and swirl gently.

Bake for 30-35 minutes. Check doneness with a toothpick.

Remove from oven and sprinkle 1 cup semi-sweet chocolate chips over the brownies. Spread melted chocolate evenly.

Drizzle any reserved caramel over the chocolate and sprinkle with chopped pretzels and a pinch of kosher salt.

Allow to cool for 30 minutes before cutting into squares.