Prepare the Pretzel Crust:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, combine crushed pretzels, melted butter, and brown sugar. Stir until well mixed.
3. Press the pretzel mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 8–10 minutes, then let cool while you prepare the brownie batter.

2. Make the Brownie Batter:

1. In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second intervals, stirring after each until smooth.
2. In a large mixing bowl, whisk together the melted chocolate mixture, granulated sugar, and brown sugar.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Sift the flour, cocoa powder, and salt into the bowl, then gently fold until just combined. Avoid overmixing to keep the brownies fudgy.

3. Pour and Bake:

1. Pour half of the brownie batter over the cooled pretzel crust, spreading it evenly.
2. Bake for 10 minutes to partially set the first brownie layer. Meanwhile, prepare the caramel.

4. Add the Caramel Layer:

1. In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth.
2. Pour the caramel over the partially baked brownie layer. Sprinkle lightly with sea salt if desired.
3. Gently spread the remaining brownie batter over the caramel layer, covering it as much as possible.

5. Finish Baking:

1. Return the pan to the oven and bake for an additional 20–25 minutes, or until the brownies are set but still slightly gooey in the center.
2. Let the brownies cool completely in the pan before slicing for clean layers.

6. Serve and Enjoy:

1. Slice the brownies into squares and serve. These are delicious as is, or you can top them with a scoop of vanilla ice cream for an extra treat!