Yes, you read that title correctly.
On top of fluffy peanut butter frosting.
With a homemade brownie base.
It is so good!!!
Let me say up front, plan to share this dessert with friends because this is in no way, shape, or form even remotely healthy. This may actually be the most decadent dessert I’ve ever made! Sometimes, though, you need to have a real dessert up your sleeves for special occasions. This one is a show-stopper, and if you are a fan of peanut butter and chocolate/salty and sweet, you will absolutely love these!
The brownie base can be made according to the recipe below, or if you are short on time you can use a boxed brownie mix. There are several steps to making these decadent bars, so you may not want to make these if you are in a last-minute rush. Did I mention they are worth every second?
The best part of this dessert, in my opinion, is the combination of textures. The brownie is thick and chewy, the peanut butter frosting is light and fluffy, and the chocolate-covered pretzels are super crunchy. There’s so much greatness going on that I can’t imagine anyone not loving these!
Chocolate-Covered Pretzel Peanut Butter Brownies
For the brownie base (use this recipe or use a boxed mix):
- 1 stick of butter
- 8 oz semi-sweet baker’s chocolate, coarsely chopped
- 1 1/4 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
For the Chocolate Covered Pretzels:
- 25 mini pretzels
- 2 oz semi-sweet baker’s chocolate, coarsely chopped
For the Peanut Butter Frosting:
- 1 stick butter, softened to room temperature
- 1 cup creamy peanut butter
- 1-2 cups powdered sugar
1). Let’s make the brownie base first. Preheat the oven to 350F, and spray a 9×13 pan with cooking spray.
2). In a medium sauce pan, melt the butter and chocolate over medium heat. Stir constantly until melted together, about 6 minutes. Turn off the heat and let it cool for about 15 minutes.
3). After butter/chocolate has cooled, stir in the sugar and begin whisking in 1 egg at a time. Add the vanilla extract and whisk. Slowly fold in the flour and salt and mix until well combined. Pour into prepared 9×13 pan and bake for 27-30 minutes, or until a toothpick barely comes out clean.
4). Next, make the chocolate-covered pretzels. Place the chocolate in a microwave safe bowl and microwave for 30 seconds. Mix, then continue to microwave the chocolate in 10 second intervals, stirring the chocolate each time, until the chocolate has melted. Toss the melted chocolate with the pretzels and set aside to harden, or pop in the fridge to cool just a few minutes. Once cooled, chop the pretzels roughly.
5). For the peanut butter frosting, use a stand mixer or electric mixer to beat the butter and peanut butter together until combined. Add the powdered sugar 1 cup at a time until the frosting is very thick. I used 1.5 cups.
6). After the brownies have cooled about 1 hour, smooth the peanut butter frosting in an even layer on top of the brownie base. Then, sprinkle the chopped pretzels on top and gently press them into the frosting. Place the dessert in the fridge to set the frosting for 30 minutes to an hour. Cut into (small) pieces, serve, and enjoy!
Serving: about 28, depending on size preference.
Nutritional information per serving: Calories: 281 Carbs: 32g Fat: 17g Protein: 5g Sugar: 22g Fiber: 2g
WW PointsPlus: 8 Old points: 7
Recipe originally from: http://sallysbakingaddiction.com/2012/07/09/chocolate-covered-pretzel-peanut-butter-brownies/