Peanut Butter Pretzel Brownies Recipes
PRETZEL CRUSTED PEANUT BUTTER CANDY BROWNIES
Got this off of Pinterest. A great dessert!
Provided by rachel johnson @Spnful
Categories Chocolate
Number Of Ingredients 6
Steps:
- Crush the pretzels. Do not crush to dust but keep some small pieces to keep the crust crunchy.
- Mix the melted butter, sugar, and pretzel crumbs.
- Press lightly into a greased 13x9" pan. Set aside.
- Make the cookie dough according to the package directions. Lightly press the cookie dough evenly on top of the pretzel crust.
- Unwrap 24 snack-size Reese's Peanut Butter cups and cover the cookie dough with the candy.
- Make the brownie mix according to the package directions. Pour brownie mix over the Peanut Butter cups.
- Bake at 350 degress for 40-45 Minutes. Cool for 10 min.
SALTED PRETZEL BROWNIES
Provided by Ree Drummond : Food Network
Time 2h40m
Yield 12 to 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
- Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
- Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top.
- Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares.
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- Preheat oven to 350 degrees. Line a 9”x13” baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
- Place pretzels in your food processor and pulse until you have tiny pretzel pieces (alternatively you could place the pretzels in large zip lock bag and use a rolling pin to finely crush).
- Transfer pretzel crumbs to a large mixing bowl. Stir in sugar and melted butter until well combined (mixture should hold its shape when you squeeze it together in your hand, add more butter if needed).
- Pour pretzel crust mixture into prepare baking dish and evenly spread using your hands. Use the bottom of a glass to firmly press the mixture down.
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- Preheat oven to 350°F. Line an 8-inch square metal baking pan with foil, draping foil over edges. Mist with cooking spray.
- In a small saucepan, melt butter over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Let cool.
- In a large bowl, whisk together sugars, eggs, vanilla and salt until smooth and pale, about 30 seconds. Stir in cooled chocolate mixture and peanut butter. Stir in flour until just combined. Stir in Reese's Pieces, then pour batter into baking pan. Sprinkle crushed pretzels over batter.
- Bake until a toothpick inserted into brownies comes out clean, 55 to 60 minutes. Transfer pan to a rack and let cool completely. Lift brownies out of pan, remove foil and cut into 12 pieces. Wrap brownies in plastic wrap and store at room temperature for up to 5 days.
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- Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
- To make the pretzel crust: In a medium bowl, mix crushed pretzels and sugar. Add melted butter and mix until evenly moistened. Place in prepared pan and bake for 8-10 minutes until golden. Set aside to cool before adding brownie batter.
- To make the brownies: In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20- to 30-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally, until melted). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, just until combined. Fold in pretzels.
- Pour batter into prepared pan and smooth the top. Spoon dollops of peanut butter on top of brownie batter (small ones, so they won’t sink). Then, using a knife or skewer, gently swirl the two batters together to get a marble effect. Top with some more pretzels if you like. Bake for 20 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out moist, not dry. While still in the pan, place brownies on a wire rack to cool completely, then refrigerate until completely set for easy cutting. Lift brownies out of the pan using parchment paper and cut into squares.
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