Chocolate Peanut Butter Pretzel Brownie


Looking for something warm and savory to wash down with a cold glass of milk? This chocolate brownie is certainly for you. Packed with the crunch of a warm, crisped pretzel and the richness of a salty spoonful of peanut butter, this recipe will take your basic brownie to the next level. Add these toppings to your favorite boxed mix or make everything from scratch, but either way let me know what you think!

Here’s What You’ll Need:

  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup unsweetened cocoa powder
  • 1 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 sticks butter, melted
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup large chocolate chips
  • 1 tablespoon butter, melted
  • 1/3 cup chunky peanut butter
  • 1/3 cup powdered sugar
  • 1 cup crushed pretzels

Make It:

Preheat your oven to 350 degrees Fahrenheit.

Line an 8×8 glass baking dish with parchment paper, leaving about one inch of extra paper at the ends so that you can pull out the brownie later.

Mix together the salt, baking powder, cocoa powder, flour, and sugar in a large bowl.

Add in the butter, eggs, and vanilla, stirring until everything is well combined.

Stir in the chocolate chips, incorporating them throughout the mixture.

Tip everything into your lined baking dish. Make sure you form an even layer with the batter so that the brownie will cook evenly.

Put the brownie into the oven to bake for about 5-6 minutes.

While it’s baking, mix the butter, peanut butter, and powdered sugar together in a small bowl until you’re left with a gooey paste. Spoon the sticky mixture into a sandwich bag and snip off the end.

Break up the pretzels into rustic chunks.  Keeping them large will give the brownie a noticeable crunch.

After about 5 minutes, pull the brownie out of the oven and scatter the crushed pretzels and peanut butter mixture across the top. Press the toppings gently into the tacky batter with your fingers so that they won’t fall off later when you bite in.

Put the brownie back in the oven to bake for another 30-35 minutes, or until it’s done. Because it’s so dense, a toothpick will never come out clean, but you can pierce the middle of the mixture to see whether or not it’s still soupy inside. Continue to bake everything until the center of the brownie is gooey, not wet.

Once it’s done, take the brownie out of the oven and let it cool down completely in the dish. Then you can lift it out by the parchment tabs and cut it up into pieces with a large knife, rocking the blade down slowly with the palm of your hand.

I hope you enjoy this savory treat. Let me know if you give it a try!


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