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

In a food processor, pulse the mini pretzel twists until finely crushed. In a bowl, combine with melted butter and sugar. Press into the prepared pan.

Bake the crust for 10 minutes or until golden brown. Let it cool slightly.

Whisk together the eggs and vanilla extract until frothy.

Sift flour, cocoa powder, baking powder, and salt in another bowl. Whisk to combine.

Fold the egg mixture into the dry mix with melted butter until just combined.

In a microwave-safe bowl, combine caramel bits and cream. Microwave until smooth, stirring intermittently.

Spread brownie batter over the crust, drizzle with caramel, and swirl gently.

Bake for 30-35 minutes until set around edges but soft in the center.

Sprinkle chocolate chips over the baked brownies and let them melt before spreading.

Drizzle remaining caramel and sprinkle with chopped pretzels and extra salt.

Allow brownies to cool for about 30 minutes before slicing and serving.