Peanut Butter Pretzel Brownies
These are the best brownies I’ve ever made, and possibly the best brownies I’ve ever had. I started with a basic brownie recipe and used every trick I know to make them amazing. First, I doubled the recipe but kept them in the same sized pan. That way they’re extra thick. Second, I added chocolate chunks so they’re extra fudgy. Then, I added some instant espresso powder. That’s a trick I learned from Ina Garten. You won’t be able to pinpoint the espresso powder, but it will add depth to the chocolate flavor and make it even more intense.
I love chocolate desserts more than any other kind—that is, except for chocolate and peanut butter together. So there’s a little peanut butter swirl going on. Last, I added pretzels for crunch.
When you measure the pretzel pieces, break them up before you measure them for an accurate amount. Also, don’t make these brownies unless you have people who will help you eat them because they’re very addictive! (I ate 5 — that’s why the picture of them below has so many missing…)
Total Time: 45 minutes
Makes about 20 brownies
Difficulty Level: Easy
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons of instant espresso powder
2 cups white sugar
1 cup butter melted, then cooled
2 teaspoon pure vanilla extract
2/3 cup Chocolate chunks
2/3 cup Pretzel pieces plus 20 whole pretzels for the top
1/2 cup creamy peanut butter
- Preheat the oven to 350 degrees. Grease an 8×8 or 9×9 pan with cooking spray, butter, or shortening.
- Sift together the cocoa powder, flour, salt, and baking powder to blend and remove any lumps.
- Add the espresso powder and sugar, and fold ingredients together.
- Add the cooled melted butter, the eggs, and the vanilla. Use an electric hand mixer to mix all the ingredients together.
- Fold in the chocolate chunks and pretzel pieces.
- Spread the batter out evenly in the pan.
- Warm up the peanut butter in a microwave for about 30 seconds, just until it’s a little runny.
- Drizzle the peanut butter over the brownie batter. Use a toothpick or sharp knife drag the peanut butter in alternating directions to create a chevron look.
- Line up the whole pretzels on top of the brownies. If you do it evenly, there should be about 20 pretzels in straight lines.
- Bake at 350 degrees for 45-50 minutes. Watch your brownies, and test with a fork or toothpick to determine if they’re done. If you stick a fork straight down, the fork will come out clean if they’re done.
- Cool before slicing. Slice so each brownie has a whole pretzel on top.