Heat oven to 325 and line an 8x8 square baking pan with foil and butter or spray with cooking spray.

Melt butter in a saucepan over medium-high heat. Keep cooking until butter stops foaming and bubbling, you will notice the browned bits forming at bottom of pan, scrape those up with a wooden spoon. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, beating hard with a wooden spoon or spatula - most importantly DO NOT USE A WHISK) to blend after each egg addition. When mixture looks thick and shiny, add flour and continue stirring with a wooden spooning until blended.

Pour ½ the batter into prepared baking dish and spread to level out. By the spoonful drop about ¾ of the can of dulce de leche onto the brownie batter and spread around as best you can. Spread the remaining half of the brownie batter on top. Sprinkle the pretzel pieces on top of the brownies and lightly press them into the batter.

Bake at 325 for about 45 minutes or until set in the middle. Cool completely.

TO make the dulce de leche drizzle. Warm the remaining dulce de leche in a saucepan with a little bit of cream or half and half to thin out. Start with a little cream and whisk, adding until desired thinness for drizzling.

Drizzle the warm dulce de leche over the cooled brownies before cutting and serving.