peanut butter fudge pretzel brownies
What can I say? These brownies are amazing. Life changing. So decadent that I thought I could eat two of them, and got sick halfway through the second one, but kept shoving it in my mouth because it just tasted so good. (And because I’m a weirdo.) The worst part is that I ran out of peanut butter when I was making the fudge to go on top, and substituted some Nutella, and it was so delicious I almost died. Seriously, make these and they will change your life. (And make you fat, but you won’t care.)
Peanut Butter Fudge Pretzel Brownies
How Sweet It Is
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2/3 cups chocolate chips (optional)
1 1/2 cups creamy peanut butter
1/3 powdered sugar
1 3/4 cups crushed pretzel pieces
6 tablespoons butter, melted
Preheat oven to 350 degrees F. Grease and flour an 8×8 baking dish and set aside.
Combine melted butter and pretzel crumbs in a bowl until moistened. With the back of a spoon, press pretzels into the 8×8 pan making a crust. If pretzels seem loose, drizzle some additional melted butter over top or hit with a quick shot of non-stick spray.
In the bowl of an electric mixer, beat butter and sugar until fluffy. Add eggs one at a time, then add vanilla. With the mixer on medium speed, add in cocoa, flour and salt, mixing until combined – about 2 to 3 minutes. Fold in chocolate chips. Using a spatula sprayed with non-stick spray, evenly spread brownies on top of pretzel crust. Set pan on a baking sheet and bake for 25-30 minutes, or until brownies are baked through.
When brownies have about 3 minutes left baking, melt peanut butter (I melted mine in the microwave in 30 second increments then stirring) in a bowl. Once melted, stir in 1/3 cup powdered sugar and mix until no lumps remain. Pour over warm brownies and spread evenly. Refrigerate brownies for 1-2 hours, then cut into bars and serve.