Touchdown Brownies

Ingredients

• 12 tablespoons (1-1/2 sticks) unsalted butter
• 2-1/4 cups semi-sweet chocolate chips, divided
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup Gold Medal® all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1-1/4 cups caramel bits, divided
• 1 cup crushed pretzels
• ¾ cup chopped pecans, divided
• 1 (12-15 ounce) jar caramel sauce
• 35-40 mini pretzels (football shaped if you can find them), for decorating

Directions

1. Preheat your oven to 350°F. Then, line 9x13-inch baking dish with parchment paper and lightly grease with non-stick cooking spray.
2. In a large microwavable bowl, melt the butter and 1 cup chocolate chips in 30 seconds intervals until completely melted, about 2 minutes. Stir in the sugar then whisk in the eggs, one at a time, until well combined. Stir in the vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Gently stir flour mixture into the wet ingredients until well incorporated.
4. Fold in 1 cup caramel bits, 1 cup crushed pretzels, 1 cup chocolate chips and ½ cup chopped pecans. Spread batter evenly into prepared baking dish. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
5. Place on a wire rack and let cool for 30 minutes before spreading caramel sauce evenly over the top of the brownies. Place additional pretzels evenly over caramel and sprinkle with remaining ¼ cups of chocolate chips, caramel bits and chopped pecans. Let brownies cool for at least 30 more minutes before lifting out of baking dish with parchment paper.
6. Cut into squares.