PRETZEL PEANUT BUTTER BROWNIES
Provided by Shiran
Number Of Ingredients 11
Steps:
- 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.
- Store brownies at room temperature or in the fridge in an airtight container for up to 3 days.
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.
TRIPLE-LAYER PRETZEL BROWNIES
Think of a brownie pie with a pretzel crust and peanut butter-chocolate topping. Now stop thinking about it and make it happen. -Cathie Ayers, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 298 calories, Fat 18g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER-PRETZEL BROWNIES
Please both peanut butter and chocolate lovers with this easy, salty-sweet brownie recipe.
Provided by Annalise Sandberg
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.
- In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.
- In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.
- Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.
- In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 0 g
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4.8/5 (5)Total Time 1 hrCategory DessertCalories 291 per serving
- 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).
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5/5 (1)Total Time 1 hr 15 minsServings 12
- 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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