Graham Cracker Pretzel Crust 

1. Preheat the oven to 350F(175C). Grease and line an 8×8 inch square baking pan with parchment paper allowing for some overhang to assist with the removal of the brownie from the pan.
2. In a large mixing bowl, mix to combine the graham cracker crumbs, ground pretzels and brown sugar. Next, mix in the melted butter until the mixture appears completely moistened.
3. Transfer the crumb mixture into the prepared baking pan and flatten into an even layer.
4. Bake the crust for 10-12 minutes to set. Allow the crust to cool slightly as the brownie batter is prepared.

Brownie Batter

1. In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder and salt.
2. Melt the chocolate, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 5-6 minutes.
3. In a stand mixer fitted with paddle attachment or with a large mixing bowl and hand mixer, beat the eggs and sugar together at medium high speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
4. Mix vanilla extract into wet batter followed by slightly cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
5. Using a rubber spatula, fold flour mixture into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
6. Pour the brownie batter over the cooled crust and smooth into an even layer using the back of a rubber spatula.
7. Bake the brownie batter for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minute mark yields the perfect fudgy brownie consistency.
8. Cool the brownie in the baking pan to room temperature.

Chocolate Ganache

Assembly

1. Pour the chocolate ganache over the cooled brownie. Spread the ganache into an even layer using an offset spatula.
2. Refrigerate the brownie for 30 minutes. This will set the ganache halfway to a semi-soft consistency.
3. Evenly top the ganache with whole pretzels pushing each pretzel down slightly into the ganache. Return the brownie back to the refrigerator to set the ganache completely, about 1-2 hours.
4. Melt the chocolate and oil together over a double boiler or in the microwave at 30 second intervals mixing intermittently to prevent the chocolate from burning.
5. Allow melted chocolate to cool slightly before drizzling over the chilled brownie. Sprinkle the top of the brownie with some flaky sea salt (optional).
6. Place in the brownie in the freezer for 15-20 minutes before removing from the pan and cutting into 9 large or 16 small bars.