Chocolate Peanut Butter Pretzel Brownies
These tri-layer Chocolate Peanut Butter Pretzel Brownies are a decadent dessert for parties!
Servings 18 brownies
Calories 659kcal
Ingredients
Brownies
- 4 large eggs
- 1¼ cups Dutch-process cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup 2 sticks unsalted butter
- 2¼ cups sugar
- 1½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 3 tablespoons unsalted butter
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
Pretzel Topping
- 1½ cups pretzel rods
- 10 ounces semi-sweet chocolate morsels
Instructions
Make the brownies
- Preheat oven to 350°F (177°C). Lightly grease a 9x13-inch pan.
- In the bowl of a stand mixer, beat eggs at medium speed with the cocoa, salt, baking powder, coffee and vanilla for 4 minutes. Meanwhile, melt the butter.
- In a saucepan over low heat, melt the butter. Add the sugar and stir to combine. Heat through until the mixture is hot (about 110°F to 120°F) but not bubbling. It will appear shiny. Turn off the heat
- Slowly add the butter and sugar mixture to the egg mixture, stirring until smooth. Then add the flour and chocolate chips, stirring until fully combined.
- Transfer the batter to the prepared pan. Bake for 30 minutes or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely.
Make the peanut butter frosting.
- In a microwave safe bowl, heat peanut butter and butter in the microwave in 20-second intervals until smooth. Stir in powdered sugar and vanilla until combined.
- Spread the frosting evenly over the brownies.
Make the pretzel topping.
- Put the pretzels in a plastic bag. Beat with a wooden spoon or potato masher until broken into 1-inch pieces. As best you can, separate the larger pieces from the crumbs.
- In a microwave safe bowl, heat chocolate chips in the microwave in 20-second intervals until melted smooth, stirring in between. Stir in the pretzels.
- Spread the topping evenly over the brownies.
Finish the brownies.
- Place the brownies in the fridge for 30 minutes to allow the layers to firm up. Once firm, cut into 4-inch squares. Serve!
Notes
Brownie recipe adapted from King Arthur Flour
Nutrition
Serving: 1brownie | Calories: 659kcal | Carbohydrates: 79g | Protein: 11g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 482mg | Potassium: 451mg | Fiber: 7g | Sugar: 45g | Vitamin A: 452IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 5mg
