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Yield: 12 bars
Peanut Butter Fudge Pretzel Brownies
Ingredients
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2/3 cups chocolate chips, optional
  • 1 1/2 cups creamy peanut butter
  • 1/3 powdered sugar
  • 1 3/4 cups crushed pretzel pieces
  • 6 tablespoons butter, melted
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour an 8×8 baking dish and set aside.
  2. Combine melted butter and pretzel crumbs in a bowl until moistened. With the back of a spoon, press pretzels into the 8×8 pan making a crust. If pretzels seem loose, drizzle some additional melted butter over top of hit with a quick shot of non-stick spray.
  3. In the bowl of an electric mixer, beat butter and sugar until fluffy. Add eggs one at a time, then add vanilla. With the mixer on medium speed, add in cocoa, flour and salt, mixing until combined – about 2 to 3 minutes. Fold in chocolate chips. Using a spatula sprayed with non-stick spray, evenly spread brownies on top of pretzel crust. Set pan on a baking sheet and bake for 25-30 minutes, or until brownies are baked through.
  4. When brownies have about 3 minutes left baking, melt peanut butter (I melted mine in the microwave in 30 second increments then stirring) in a bowl. Once melted, stir in 1/3 cup powdered sugar and mix until no lumps remain. Pour over warm brownies and spread evenly. Refrigerate brownies for 1-2 hours, then cut into bars and serve.
pretzel crust from heathers dish, brownies from my red velvet brownies

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