# Ingredient list:
→ Brownie Bites
01 - 1/2 cup unsalted butter (115 g)
02 - 1 cup semisweet chocolate chips (170 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 1/4 cup packed light brown sugar (50 g)
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 cup all-purpose flour (65 g)
08 - 1/4 cup unsweetened cocoa powder (20 g)
09 - 1/2 teaspoon salt
→ Salted Caramel
10 - 1/2 cup granulated sugar (100 g)
11 - 2 tablespoons water
12 - 1/4 cup heavy cream (60 ml)
13 - 2 tablespoons unsalted butter (30 g)
14 - 1/2 teaspoon flaky sea salt
→ Topping
15 - About 1 cup mini salted pretzels, roughly crushed (40 g)
16 - Extra flaky sea salt for garnish (optional)
# Cooking steps:
01 - Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - Combine butter and chocolate chips in a heatproof bowl over simmering water or microwave in short bursts. Stir until smooth and slightly cooled.
03 - Whisk granulated and brown sugar into the melted mixture until blended. Add eggs and vanilla extract, mixing thoroughly.
04 - Sift together flour, cocoa powder, and salt. Gently fold into wet ingredients until just combined.
05 - Distribute batter evenly into prepared muffin tin, filling each cup about three-quarters full.
06 - Bake for 16 to 18 minutes until set and a toothpick inserted comes out with moist crumbs. Cool in tin for 10 minutes, then transfer to a wire rack.
07 - In a small saucepan, heat sugar and water over medium, swirling gently without stirring, until sugar dissolves and turns a deep amber color, about 5 to 6 minutes. Remove from heat and carefully stir in heavy cream (mixture will bubble). Add butter and sea salt, stirring until smooth. Let cool for 5 minutes.
08 - Spoon or pipe a small amount of caramel onto each brownie bite. Sprinkle with crushed pretzels and a pinch of flaky sea salt if desired.
09 - Allow caramel to set completely before serving.
