PEANUT BUTTER BROWNIES WITH SALTED PRETZELS
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 12 brownies
Number Of Ingredients 15
Steps:
- For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
- Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
- In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
- For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
- Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
- Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.
PEANUT BUTTER BROWNIES WITH PRETZEL CRUST
The most decadent brownies swirled with sweet and salty peanut butter over a pretzel crust. These brownies are made gluten free and dairy free for the perfect sweet snack!
Provided by Ciarra Siller
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F and prepare a 9x9 inch pan with parchment paper both ways for easy removal. Place the pretzels into a food processor and pulse until small crumbles form. Add in the melted butter and sweetener and pulse until combined. Press the crust into the bottom of the pan and bake for 5-6 minutes. Remove and let cool.
- In a microwave safe bowl, melt the chocolate and coconut oil together until smooth. Set aside to cool. Meanwhile, in a mixing bowl, stir together the cocoa powder, sweetener and salt. Add in the eggs and vanilla and stir until combined. Add in the chocolate mixture and continue mixing until incorporated. Transfer the batter to the prepared pan.
- In another bowl, mix together all peanut butter swirl ingredients until smooth. Randomly spoon dollops of peanut butter over the brownies and run a knife through the batter to draw a swirl. Do not mix up too much. Bake for 17-20 minutes. The brownies will seem undercooked but they will continue to cook once you remove them. Immediately top with pretzels and let cool before serving.
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.
PEANUT BUTTER PRETZEL CRUST BROWNIES
Sweet and salty and inspired by a time-honoured ballpark snack, these brownies are truly decadent. The salty peanut butter pretzel crust makes for an unexpected and welcome contrast to a dense dark chocolate brownie topping. White chocolate drizzle optional to add extra decadence.Click here to watch how to make this recipe.
Provided by Great Canadian Cookbook Editors
Categories bake,chocolate,dessert,eggs,Great Canadian Cookbook
Time 1h5m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper or foil.
- In a large bowl, mix all pretzel crumb ingredients until fully combine.
- Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
- Tightly pack into bottom of prepared pan. Set aside.
- Pour brownie batter over prepared pretzel crust and smooth out top.
- Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
- Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out slightly sticky with a few damp chocolate crumbs. Cool in pan for 30 minutes.
- Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies. Drizzle each brownie with white chocolate. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.
PEANUT BUTTER BROWNIES
Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g
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- Combine pretzels and sugar in a food processor. Pulse until pretzels are finely crushed. Add 1/4 cup melted Earth Balance® spread and continue to pulse until well mixed. With a rubber spatula, firmly press mixture into prepared baking pan. Bake 10 minutes.
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