I've seen Fleur de Sal topped on truffles before, so I knew it wouldn't be that much of a stretch to pair the salty/sweet in a brownie. Toffee bits and pretzel pieces within made for a thick batter. I spread it out evenly in a half-sheet pan and baked it up.
As usual, my experiment went to the teachers and my family. And what did they think? Well, I'd have to say that they liked them very much. I did too. The pretzels did not stay hard and crunchy- nor did they turn into mush. Instead, they held a nice form and added a bit of salt flavor and a slight crunch to the brownie.